Turkey fricassee - succulent meat. Cooking turkey fricassee with mushrooms and vegetables, with sour cream, cream and white wine.

Turkey fricassee - succulent meat. Cooking turkey fricassee with mushrooms and vegetables, with sour cream, cream and white wine.

Turkey fricassee is one of the variations of the old French cuisine. The graceful name hides uncomplicated, but very tasty meat stew with vegetables, mushrooms, and herbs in a white sauce (creamy, sour cream).

General principles for cooking turkey fricassee

For turkey fricassee, you will need fillets from the breast, leg or thigh of a bird. The most commonly used breast is low-fat dietary meat.

Turkey fillets are cut into even small pieces, rolled in flour and lightly fried in butter or vegetable oil.

Then other ingredients are added to the meat - these can be fresh or dried mushrooms, various vegetables. All this is poured with sauce and stewed to readiness.

Depending on the recipe, sour cream or cream, dry white wine, egg yolk, vegetable or meat broth, and lemon juice can be used to prepare the sauce.


Turkey fricassee in creamy white wine sauce

This recipe has the classic fricassee ingredient - white wine. It gives the meat a soft and refined flavor.


A pound of turkey fillet;

1 onion;

1 clove of garlic;

1 cup of cream 10% fat;

1 glass of dry white wine;

2 tablespoons of flour;

salt, pepper - to taste.

Method of preparation

1. Cut the fillet into small pieces. Carefully and evenly roll in flour.

2. Take a deep frying pan, heat the vegetable oil on it. Fry the meat until light golden.

3. Grind the onion and garlic clove. Add to the fried filet. Stew for a few minutes, stirring occasionally, until the onions become transparent. Season with salt and black pepper.

4. Pour white wine into the pan with fricassee. We continue to simmer another 5-7 minutes. Alcohol should gradually evaporate.

5. It's time to add cream and make the fire smaller. Now the dish will be stewed until the sauce thickens. It will take another 20 minutes. The turkey will become very juicy, imbued with the scent of white wine and rich cream.

Turkey fricassee with fresh mushrooms

Mushrooms are another traditional fricassee ingredient. For this dish is equally well suited and mushrooms, and porcini mushrooms. Ingredients

600 grams of turkey fillet;

1 onion;

350 grams of fresh mushrooms (white or champignons);

two-thirds cup of dry white wine;

yolks of two eggs;

half a lemon;

2 cloves of garlic;

butter and olive oil (for frying);


salt, pepper - to taste.

Method of preparation

1. Cut the turkey into even cubes of medium size. Onion finely shred. Chop one clove of garlic.

2. Mushrooms clean. If they are large, cut into thin plates. If you use, for example, small champignons, it is enough to cut them in half.

3. In a skillet with high sides, melt a small piece of butter, add olive oil, heat it. On this mixture, quickly browse the fillet pieces, evenly on each side.

4. Lay the meat on a plate. In the same pan, fry the finely chopped onion, along with a whole clove of garlic. Then add the turkey again. Fill with white wine, cover with lid and stew for half an hour.

5. Now mushrooms are sent to the contents of the pan. Behind them - finely chopped parsley and garlic. All this gently mix, salt, pepper. Add some water. Cook another 30 minutes.

6. At this time we are engaged in the sauce. In a bowl, combine lemon juice, yolks, a tablespoon of water, salt and pepper. Mix all ingredients well.

7. When the turkey fricassee is ready, turn off the heat, add our sauce and quickly mix so that the yolks do not have time to curl.

Turkey fricassee with dried mushrooms

Dried mushrooms, especially white, have a very rich taste and aroma. Before use, they must be lightly boiled. The resulting broth, added in turkey fricassee, will give the dish a bright flavor.


A pound of turkey fillet;

50 grams of dried porcini mushrooms;

300 grams of green string beans;

half a cup of sour cream;

one egg yolk;

salt, pepper - to taste.

Method of preparation

1. Dried mushrooms should first be washed with cold water, because before drying they are usually not washed. Then we take a small saucepan or saucepan, spread the mushrooms, pour boiling water. Cook for a short time, about 10 minutes. As soon as the mushrooms are soft, remove them from the water. The resulting broth is filtered. 2. Boil the green beans in lightly salted water for 3-5 minutes.

3. Cut the turkey fillet into even medium-sized cubes. In a deep frying pan, heat the vegetable oil, lay out the meat. Fry until golden brown.

4. Pour in mushroom broth, simmer for 20 minutes. Then add the mushrooms, green beans and sour cream. Salt and season with ground pepper. Gently stirring, bring to readiness on low heat for another 10 minutes.

5. At the end of preparation to add a pleasant creamy texture, add the egg yolk, mix it quickly, so that it does not have time to curl.

Turkey fricassee with sweet peppers and cherry tomatoes

Add bright colors! Thanks to the multicolored peppers and cherry tomatoes, the dish will not only turn out delicious, but also be pleasing to the eye.


600 grams of turkey fillet;

10-15 cherry tomatoes;

2 medium bulbs;

50 grams of red, green and yellow bell peppers;

150 ml cream 20% fat;


salt, pepper - to taste

Method of preparation

1. Cut the fillet into small slices. Dice onions, Bulgarian pepper - strips.

2. We take a pan with high sides. Fry meat in vegetable oil first and then onion. Connect them and add the Bulgarian pepper. Fry these foods together for a few more minutes.

3. Fill with cream, season to taste with salt and ground black pepper. Simmer on low heat for another 10 minutes. At the end add cherry tomatoes and chopped parsley.

4. To decorate the finished turkey fricassee, you can use multi-colored pieces of fresh bell pepper.

Turkey fricassee with Provencal herbs and soy sauce

French aroma with a slight Japanese accent. Soy sauce makes the meat soft, literally melting in your mouth. Its sweet-salty taste in combination with tart Provencal herbs gives the dish originality. Spices can be used in the form of ready-made mixture purchased in the store. Or, based on their taste preferences, take thyme, basil, mint, marjoram, rosemary in the desired proportion.


500 grams of turkey fillet;

3-4 tablespoons of soy sauce;

1 medium bulb; 150 grams of sour cream;

Provence herbs to taste;

olive oil.

Method of preparation

1. Cut the turkey fillet into strips along the fibers. Onions cut into half rings.

2. Heat olive oil in a pan. We spread the meat, give a little reddened. We shift in a plate.

3. In the same pan, fry the onions to transparency, then add to it the fried meat. Pour in soy sauce. Simmer for 10 minutes on low heat. If the sauce boils too quickly, you can add a little water.

4. Add sour cream and Provencal herbs. We try, whether there is enough salt. Soy sauce itself is very salty, and you may not need to add more salt to the dish. Focus on your taste. Stew until ready another 15-20 minutes.

The best side dish for this version of turkey fricassee will be rice.

Turkey fricassee with carrots and honey

For this recipe used young vegetables - small carrots, green peas in the pods, as well as radishes. Spring-like fresh and juicy.


600 grams of turkey fillet;

one bunch of small carrots and radishes;

200 grams of young green peas in the pods;

1 medium onion;

olive oil;

2 teaspoons of honey;

young greens (dill, parsley);

salt, pepper - to taste.

Method of preparation

1. Cut the turkey fillet into medium-sized cubes, the onion into half rings, and the carrot into thin circles. At the peas, carefully cut off the tails of the pods. Radish divide by quarters.

2. Pour water into the pan, put on the stove. As it boils, we send carrots to boil - for 5-7 minutes, then add peas, radish and cook for another couple of minutes. We take out vegetables with a skimmer.

3. Heat the olive oil in the pan. Fry the turkey pieces on it until they are covered with a light crust on all sides. Add the onions, fry for a few more minutes.

4. Send boiled vegetables to the pan, season with salt and pepper. Add honey. Stir well. Stew until ready about 10 minutes. We decorate with finely chopped young greens.

Turkey fricassee with zucchini

Zucchini is a very delicate vegetable. Like turkey fillet, it cooks very quickly, so that together they make a perfect pair.


600 grams of turkey fillet; 1 small zucchini;

1 onion;

250 ml cream 20% fat;

100 grams of sour cream;

olive oil;

salt, pepper - to taste.

Method of preparation

1. Fillet cut into pieces. Peel the onions, cut into quarters, then chop finely. Zucchini cut into small slices.

2. Heat the olive oil in a deep frying pan. First, fry the onion until it is soft and translucent.

3. Then lay out the turkey, fry for a few minutes. Meat should get a light golden crust.

4. Now it's time to add zucchini. All ingredients languish for another 7 minutes.

5. For the sauce, mix the cream with sour cream, pour into the pan. Salt, pepper to taste. Stew until ready about 10 minutes, during which time the sauce should thicken.

6. When serving, you can decorate the dish with greens. An excellent addition will be a sprig of thyme or a little parsley.

Turkey Fricassee - Tips and Tricks:

· To make a turkey fillet soft, it must be at room temperature before cooking. Therefore, it is advisable to get the meat out of the refrigerator in advance, the best thing is for a couple of hours.

· Did you want to cook fricassee with dried mushrooms, and there are very few of them left? There is a way out. Mushrooms can be ground in a coffee grinder, and the resulting powder put in a dish. It will be very fragrant.

· If you are cooking turkey fricassee with white wine, choose only high-quality dry or semi-dry. The main thing - you should like the wine. If its taste or aroma is unpleasant to you on its own, then the finished dish will not please.

· To save time, turkey fricassee can be cooked in a slow cooker. First, use the “Frying” mode to fry the necessary ingredients. Then we bring to readiness in the “Fire” mode. In a slow cooker, turkey meat is especially juicy.

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