In the modern world there is no shortage of recipes for dietary dishes. An example of some of these may be recipes based on turkey meat. Appetizing and juicy pieces of meat of this bird can be prepared in a variety of ways, but in this article we'll talk about how to extinguish a turkey with vegetables.
Turkey, stewed with vegetables and seasonings
Ingredients:
- turkey fillet - 350 g;
- tomatoes - 3 pieces;
- Dried basil - 2 tsp.
- Dried garlic - 2 tsp.
- Dried oregano - 2 tsp.
- ground black pepper - 1/4 tsp;
- salt - 1/2 tsp;
- onions - 1 pc .;
- zucchini - 2 pcs. medium size;
- tomato paste - 3 tbsp. spoons.
Preparation
Onions cut into half rings and wessed on vegetable oil until half cooked. Once the onion is ready for half, add to it chopped chicken fillets and fry the dish for another 5-7 minutes until ready. Add the tomato paste and all seasonings and spices to the frying pan, pour a little water, or chicken broth and stew the dish on low heat for 10-15 minutes. 5 minutes before the readiness, we add a small-cut zucchini into the pan. Fast and useful stewed turkey is ready! We serve it hot with a piece of toasted bread.
In a multivarque turkey stewed with vegetables according to this recipe, you can also perfectly cook, use the "Frying" mode, or "Baking" at all stages of cooking.
Turkey fillet, stewed with vegetables
Ingredients:
- olive oil - 2 tbsp. spoons;
- calf shanks - 1.5 kg;
- onions - 1 pc .;
- celery - 2 stems;
- salt - 2 teaspoons;
- chicken, or vegetable broth - 500 ml;
- carrots - 2 pieces;
- potatoes - 3 pcs .;
- Provencal herbs - 1 teaspoon;
- freshly ground black pepper - to taste.
Preparation
The turkey shanks are washed, dried and fried in vegetable oil in the brazier for 2-3 minutes on each side. We remove the calf from the brazier. Do not forget to season the roasted poultry with salt and pepper. On the same brazier, where the bird was roasted, we put onions and celery, fry for 5-7 minutes until soft, and then return to the vegetables turkey.
Fill the dish with broth, season with salt and pepper and put in the oven for an hour and a half at 150 degrees. Then take the meat from the oven, add the remaining vegetables, herbs and spices, and return the dish back to the oven for 45 minutes.
We take the turkey from the brazier, separate the meat from the bones and return it back to the vegetables. We serve a fragrant dish without any additions.