Everyone who closely follows their diet is strongly recommended to include in their diet white meat containing a minimum of fat. An alternative to the bitten chicken can be a turkey, with a much more dense and fibrous pulp, serving as an excellent substitute for red meat. In the recipes below, we will prepare a turkey with mushrooms in a creamy sauce.
Turkey fillet with mushrooms in creamy sauce
In this recipe, the creamy base is not cream, but sour cream. Pluses for such a replacement set: starting with a pleasant sour taste and ending with fat, which varies widely.
Ingredients:
- champignons - 260 g;
- onion - 115 g;
- boiled turkey - 190 g;
- pinch of Muscat;
- chicken broth - 115 ml;
- sour cream - 265 ml;
- sprig of thyme.
Preparation
Start by making a standard onion-mushroom roast, made with melted butter. When all the mushroom moisture evaporates, put the already prepared, boiled, stripped turkey on the frying pan, and pour all the broth. Put thyme and nutmeg, do not forget about salt. Stew the meat in the broth for no more than a couple of minutes, then remove the pan from the fire and mix its contents with sour cream. Turkey, stewed with mushrooms in creamy sauce is ready, if you want to make the final sauce thicker, then sprinkle the ingredients with a pinch of flour, and if the consistency suits you, then serve the poultry with mushrooms with pasta and garnishes of cereals.
Recipe for turkey with mushrooms in creamy sauce
In this recipe, a single unusual component, artichokes, will be prepared for a couple with the usual turkey and mushrooms. If there is no possibility to buy artichokes, then replace them with canned sweet pepper.
Ingredients:
- turkey - 290 g;
- shallots - 55 g;
- butter - 35 g;
- garlic - 2 teeth;
- mix of forest mushrooms - 135 g;
- a branch of thyme;
- chicken broth - 415 ml;
- dry white wine - 115 ml;
- cream - 115 ml;
- artichoke (core) - 255 g.
Preparation
A small piece of turkey fillet divide into plates. Each of them, season with salt and roast on a hot oil. After a couple of minutes, reduce the heat, and put the bird on a plate. In the same frying pan, save shallots, put garlic to it, splash white dry and let it evaporate halfway. Dissolve all the cream, add the heart of the artichoke, and then leave everything to boil again, again, about half. Return the turkey to the dishes and allow the pieces to come to the ready. Turkey breast in cream sauce with mushrooms is a wonderful pasta company or even a slice of bread.