Turkey stewed with vegetables

Turkey stewed with vegetables

Turkey meat is considered dietary. It does not cause allergic reactions even in children, is easily digested, contains a large amount of protein and low in fat, due to which it has a low caloric content. Especially tasty and healthy turkey stewed with vegetables is obtained.

Cooking Features

There is nothing difficult to put out a turkey with vegetables. However, in order to make this dish tasty and fragrant, you need to know a few secrets.

  • An old turkey will never be soft, no matter how well it is cooked. Therefore, experts advise to choose a carcass weighing from 5 to 7 kilograms. This weight has a turkey at the age of 16 weeks. It makes the most delicious stew with vegetables.
  • Meat quality is not only its age, so when buying it is worth paying attention to the appearance of turkey. High-quality meat will have a uniform shade without yellowness.
  • The turkey stew is not too long, but still, so that the meat does not burn during the fire, you need to carefully monitor the water level. In addition, it does not hurt to know that in thick-walled dishes that keep the temperature well inside, the turkey will cook faster. Therefore, an ideal dish for cooking turkey stewed with vegetables is a cauldron. No less suitable for this purpose and multicooker.
  • The quality of not only meat, but also vegetables will affect the taste of the finished dish. To get the expected result, vegetables should be chosen fresh, preferably grown in their garden, not spoiled by any diseases.

The method of cooking turkey stewed with vegetables often depends on the recipe. Therefore, the technology described in each case, it is desirable to comply.

Turkey stewed with vegetables and sour cream


  • turkey fillet (breast) - 0, 5 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • zucchini - 0, 25 kg;
  • Bulgarian pepper - 0, 2 kg;
  • garlic - 2 cloves;
  • vegetable oil - 80 ml;
  • sour cream - 0, 2 l;
  • dried basil - 5 g;
  • water - 0, 25 l;
  • ground black pepper, salt to taste.

Method of preparation:

  • Rinse the fillet and cut across the fibers into pieces that are about 10-12 mm thick.
  • Pour half of the oil indicated in the recipe into the pan. Preheat it and put the turkey pieces in it, pre-salting and pepper them.
  • Fry each slice on both sides until golden brown. Each side will take about 5 minutes.
  • Wash the Bulgarian pepper by removing the seeds, cut it lengthwise into 6 pieces and chop into thin strips.
  • Peel the onion, cut it into 4 pieces and cut into quarters of rings.
  • Peel the carrots, wash and grate, using the side of the grater with large holes.
  • Wash zucchini. If he is young, then immediately cut it into cubes. If the squash is overgrown, then it must first be peeled and the seeds removed.
  • In another frying pan or immediately in a cauldron, heat the remaining oil. Put the onion in it and fry it for 5 minutes on low heat.
  • Add the carrots to the onions and fry them together for another 5 minutes.
  • Transfer the frying to the cauldron if this has not been done before. Here also put the pieces of turkey breast, zucchini and paprika. Sprinkle with basil and cover with sour cream.
  • Put on a slow fire and simmer the turkey with vegetables in sour cream for 10 minutes. Add a glass of warm boiled water. Continue to simmer under the lid for another half hour.
  • Turn off the heat or keep it to a minimum. Then cook the finished dish for another 10 minutes.

Serve turkey stewed with vegetables in sour cream, best with a side dish of rice or potatoes.

Turkey stewed with vegetables in tomato sauce


  • turkey fillet - 0, 4 kg;
  • zucchini - 0.5 kg;
  • tomatoes - 0, 3 kg;
  • onions - 100 g;
  • tomato paste - 75 g;
  • dried garlic - 5 g;
  • basil - 5 g;
  • black ground pepper - 5 g;
  • salt - to taste;
  • vegetable oil - 50 ml;
  • water or chicken broth - 0, 2 l.

Method of preparation:

  • Wash the turkey and cut into not too large chunks, trying to ensure that their size does not differ much.
  • Pour boiling water over the tomatoes, remove the skin from them. Cut tomato pulp into small cubes.
  • Onion, peeled, cut into half rings.
  • In a cauldron or thick-walled pot, heat the vegetable oil. Put onions in it and passe until it acquires a golden hue.
  • Wash the courgettes, peel the skin off of them, cut them lengthwise and remove the seeds with a spoon.
  • Cut the squash pulp into small pieces.
  • Place the turkey pieces onion and fry them for 10 minutes.
  • Sprinkle the turkey with spices, pour in the broth, add the tomato paste. Extinguish the turkey with the lid closed for 10 minutes.
  • Put the cubes of tomato and zucchini in a cauldron, add salt. Continue to simmer for another 20 minutes.

A turkey prepared with this recipe with vegetables can be served without a side dish, but in this case it will not hurt to put slices of toasted bread on the table.

Turkey stewed with vegetables in a slow cooker


  • turkey meat - 1 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • zucchini - 0, 3 kg;
  • Bulgarian pepper - 0, 2 kg;
  • tomatoes - 0, 2 kg;
  • vegetable oil - 50 ml;
  • water or chicken broth - 100 ml.

Method of preparation:

  • Rinse the turkey meat and cut it into medium sized pieces.
  • Wash squash, clean and remove seeds if necessary. Cut into cubes.
  • Wash the tomatoes and make a cross-shaped cut on them with a sharp knife on the side opposite the stem. Dip tomatoes for 2 minutes in boiling water. Remove with a slotted spoon and place in cold water so that they cool faster. Remove from the water, peel, cut into cubes or small slices. Tomatoes can not be peeled, chopped immediately, but in this case in the finished dish will come across peel.
  • Remove the husks from the bulb, cut the onion into half rings.
  • Squash carrots, preferably on a coarse grater or grater, intended for the preparation of Korean snacks.
  • Pour oil into the multicooker bowl, place the onion and carrot in it. Without closing the lid, start baking or frying mode for 20 minutes.
  • After 10 minutes of roasting vegetables, put the turkey meat in the slow cooker and fry it for 10 minutes.
  • Pour the remaining vegetables into the slow cooker, pour in some water, add salt and pepper. Close the lid and run for 60 minutes.

Turkey stewed with vegetables in a slow cooker is no worse than cooked in any other way. Meanwhile, the use of a multicooker frees the hostess from having to stand at the stove for a long time, thereby allowing to do another thing, such as cooking a side dish. After all, turkey stewed with vegetables in a slow cooker according to the above recipe, preferably served with a side dish.

Turkey stew quickly enough. Vegetables give the dish freshness from it, it turns out juicy and nourishing.

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