Composition / ingredients
Step-by-step cooking
Step 1:
How to make turkey fricassee? Prepare all the necessary ingredients. You can take any turkey fillet - from the breast or from the thigh. Take strong large tomatoes so that they more or less retain their shape and do not spread out during stewing. Cream needs a fat content of 20%. If desired, you can add one onion. It needs to be cleaned and cut into small cubes.
Step 2:
Wash the turkey fillet thoroughly, dry it and cut into medium cubes.
Step 3:
Peel the bell pepper from the seeds and stalks and cut into small pieces.
Step 4:
Cut tomatoes into medium cubes.
Step 5:
Peel the garlic and finely chop it with a knife. To speed up the cooking time, you need to prepare the ingredients not immediately, but as needed: while the garlic is frying, chop the turkey, while the turkey is frying, cut the vegetables.
Step 6:
Heat vegetable oil in a frying pan. Put the garlic and fry, stirring, over medium heat for about 1-2 minutes until a bright aroma appears. If you are going to add onions to the dish, then you need to put it together with garlic and fry everything together.
Step 7:
Add the turkey to the pan and fry, stirring, for about 15 minutes or longer until a golden crust appears on the meat. If desired, you can additionally sprinkle the meat with a mixture of spices for the turkey. Only if they already have salt and pepper, then additionally salt and pepper the dish (step 10) with care, after tasting it.
Step 8:
Put tomatoes, sweet peppers and green peas to the turkey, mix and fry everything together for another 3 minutes.
Step 9:
Pour all the cream and warm up until thickened for 3-5 minutes.
Step 10:
At the end of the dish, add salt, pepper and mix. Then remove the finished fricassee from the fire.
Step 11:
Arrange the finished fricassee on plates, sprinkle with chopped parsley and serve to the table. Bon appetit!
The French roots of this dish are immediately visible. Tender white meat stewed in cream will not leave anyone indifferent. You can add various vegetables to the meat to taste. In our recipe it will be tomatoes, sweet peppers and green peas.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Turkey can be replaced with chicken fillet.
Cream can be replaced with the same amount of cold milk and 1 tsp. with a mound of potato starch or 1 tbsp. l. corn starch. Stir the starch with the milk until smooth and pour into the pan (step 9).
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Turkey fillet - 84 kcal/100g
