Turkey fillet stew is a dietary dish that cooks quite quickly and turns out to be very juicy, tasty and nutritious. There are many recipes for its preparation, but several of them are considered the most simple.
Turkey with mushrooms
To prepare this dish, you will need 700-800 grams of turkey fillet, 1 onion, 1 carrot, 500 grams of fresh champignons, 1 sweet pepper, as well as herbs, vegetable oil and salt to taste. First of all, you need to heat the oil in a frying pan and add to it chopped onion half rings, shabby carrots and chopped bell peppers, previously peeled from seeds. All ingredients must be fried. Turkey fillet and champignons are cut into small pieces, greens are finely chopped with a knife.
The advantage of turkey fillet over chicken fillet is its speed of preparation and juiciness.
Sliced champignons are added to fried vegetables, where they will let juice, after which they put pieces of turkey in a frying pan and stew everything over low heat, stirring constantly. After cooking fillets and vegetables, add chopped fresh herbs to them and season the dish to taste with salt. Add some ground pepper if desired. Then the dish is thoroughly mixed, removed from the heat, tightly covered with a lid and infused until fully cooked. Serve the stewed turkey fillet with any suitable side dish.
Turkey with zucchini
To stew a turkey fillet with zucchini and herbs, you need to take 500 grams of turkey thigh fillet, 1 carrot, 1 bell pepper, 1 onion, 1 zucchini and 2 garlic cloves. You will also need 4 tablespoons of olive oil, 6-8 peas of black pepper, 1 teaspoon of dried basil, 1 teaspoon of salt and some ground black pepper. The turkey fillet is washed, cut into small pieces and evenly spread in a preheated pan with olive oil. The meat must be fried over high heat for 3-4 minutes without stirring, and then stir and fry for another 3 minutes until crusty.
It is not recommended to store a dish of stewed turkey fillets in the refrigerator for more than three days.
Grate the carrots, finely chop the onion, and peel the zucchini with bell peppers and cut them into small cubes. Onions and carrots are fried step by step for 3 minutes, after which pepper and zucchini are added, mixed and fried for another 5 minutes. Then the fillet is added to the vegetables, salted, pepper, seasoned with peppercorns and garlic, and fried for 5 minutes over medium heat. After that, pour everything with a glass of boiling water, mix, reduce the heat and extinguish under the lid for 20 minutes.
