Turkey fricassee

Fricassee is meat goulash in a snow-white sauce (cream or sour cream). With this manufacturing method, the meat acquires extraordinary tenderness and a pleasant creamy taste. In a similar way, chicken, turkey or bunny are most often prepared. Our recipe is turkey fricassee in cream sauce.

In order to prepare a tasty fricassee, you will need turkey fillet (breast, cleaned of bones and skin). Snow-white meat is stewed quite quickly, while maintaining its juiciness. The second main component of the dish is cream. They must have a fat content of at least 20%, and they must be fresh so that they do not curdle. Snow-white dry wine will add sourness, and a sprig of thyme will give the smell. Try it, you will like it!

Ingredients

turkey fillet – 400 g
snow-white dry wine – 50 ml
onions – 80 g
wheat flour – 2 tbsp. l.
butter – 20 g
vegetable oil – 2 tbsp. l.
thyme – 1 small sprig
20% cream – 70 g
egg yolk – 1 pc.
mustard – 0.5 tsp.
salt and pepper - to taste
chicken broth or water – 200 ml

Manufacturing

We wash and dry the turkey fillet, cut it into strips - this way the meat will cook faster (you can make the task easier for yourself if you freeze the fillet slightly, this will make it easier to cut).

Melt a piece of butter in a frying pan and add a couple of tablespoons of vegetable oil. Dredge turkey pieces in flour, shaking off excess. Place the meat in the heated oil and fry for about 3 minutes - over high heat, without a lid, stirring frequently.

Place the fried poultry fillet on a plate (cover with a lid to prevent it from drying out). Instead, put small diced onion in the pan. Let it simmer in a frying pan, in other words, lightly fry until soft, 1-2 minutes.

Once the onions soften and begin to turn golden, return the pieces of fried turkey back to the pan. Pour in dry snow-white wine and evaporate it by about half.

Then add hot water (or chicken broth), salt, dark pepper and a sprig of thyme.

Bring the meat to a boil and simmer over low heat for 10 minutes under the lid, and then 10 minutes without the lid to remove excess moisture. Remove the pan from the heat and let it sit for 3-4 minutes so that the broth has time to cool slightly.

Turkey fricassee

Ingredients

Turkey fillet – 500 g

Champignons – 200 g

Onions – 0.5 pcs.

Dry snow-white wine – 150 ml.

Vegetable oil – 1 tbsp.

Ground dark pepper - to taste

Dried thyme – 1 pinch

93 kcal
45 min.
45 min.

Photo of the finished dish

Step-by-step recipe with photos

Let's prepare a delicious dish of French cuisine - turkey fricassee. This is the most dietary version of the famous dish, which is usually prepared from chicken fillet.

“Fricassee” literally translates as “all sorts of things,” in other words, it is a stew of snow-white chicken meat in a snow-white sauce, with the addition of vegetables (mainly), champignons, green peas, and capers. I will cook turkey fricassee with mushrooms and onions.

Let's prepare all the products.

Cut the turkey meat into small pieces.

Dredge the fillet pieces in flour with salt and pepper.

Heat vegetable oil in a frying pan. Fry the pieces of turkey fillet, stirring, for 5-7 minutes.

Cut the onion into half rings. Cut the champignons into thin slices.

Add champignons to the chicken fillet. Fry for 5-7 minutes over high heat, stirring. Make sure that the mushrooms do not release any juice.

Then add onions. And cook for another 5-7 minutes until the onion becomes transparent.

Pour in snow-white dry wine. Cook the dish for another 5 minutes until the alcohol evaporates.

Turkey fricassee with mushrooms

Preparation time: 10 min.

Production time: 1 hour

Number of servings: 4 pcs.

Ingredients

Turkey fricassee with mushrooms

Fricassee is a dish of French cuisine, which is clear from the name itself. And it consists of meat cut into small pieces, which is fried in a frying pan and then cooked in a creamy sauce. The French prepare chicken fricassee this way, as well as rabbit, lamb and even pigeons.

The dish has a fascinating culinary history, and its origin is associated with the name of Napoleon, who, as almost all sources write, could not stand the taste of chicken. All the chefs who cooked for the ruler knew this. But at one point, a new chef appeared on the staff, who did not know about a similar restriction and prepared chicken fricassee. Napoleon was incredibly angry, but the cook managed to persuade him to try the dish, and unexpectedly for everyone, the emperor liked it.

Since that time, chicken fricassee, which was previously a common peasant dish, has firmly established itself on the menus of reputable families and popular restaurants. If you have not tried this dish yet, and it is not included in your family’s diet, be sure to try to cook it. It is simple, but at the same time very tasty, mixes perfectly with side dishes, and cooks quite quickly.

How to cook “Turkey Fricassee with Mushrooms” step by step with photos at home

To prepare the dish you will need turkey fillet, white mushrooms, onion, garlic, dry white wine and broth, juice of 1/2 lemon, 2 egg yolks, salt and pepper to taste, olive and butter, also a bunch of parsley (in my case, frozen ).

Cut the turkey into moderately small pieces. In a deep frying pan, heat the butter with 2 tbsp. l. olive Brown the turkey pieces on all sides over high heat.

When the meat is browned, transfer it to a deep plate and keep warm, add finely chopped onion and 1 whole clove of garlic to the frying pan. Fry for 3-5 minutes. Then return the turkey to the pan with the onions. Add snow white wine. Cover the pan with a lid, reduce heat and simmer for 30 minutes.

Turkey fricassee

ElenaLeonova, October 31, 2017, 09:11

Number of views: 11613

Number of explanations: 0

Preparation time: 10 min.

Number of servings: 4

turkey fricassee
fricassee
goulash

Ingredients

Manufacturing

To make turkey fricassee, prepare all the necessary ingredients.

Wash the poultry fillet, dry it, remove excess films and fat and cut small pieces across the fibers (no more than 2 cm), as in the photo.

Place pieces of chopped fillet in a hot frying pan with added vegetable oil.

Peel, rinse and chop the onions.

Add it to the frying pan with the bird.

There was a line of carrots. Wash, peel and grate the carrots on a medium grater.

Add to the pan and simmer everything together for 10 minutes.

Dilute sour cream with water in a one to one ratio.

Pour the sauce into the pan. Simmer everything together until all ingredients soften, adding salt and pepper to taste. If the gravy is very watery, add 1 tbsp. l. flour, diluted with ½ cup boiling water, and stir until the gravy becomes thicker.

A tasty and fragrant dish with tender meat and snow-white sauce is ready. Serve the turkey fricassee hot. As a side dish, boiled rice, fried potatoes in various grains, mashed potatoes, all types of spaghetti and other side dishes to your taste are excellent. Bon appetit!