It’s hard to imagine turkey dishes without adding tasty and juicy seasoning. Sauces and gravies are an indispensable part of any treat made from this bird. Thick turkey gravy is not only easy to prepare, but also has a surprisingly tender consistency. It will not only add the missing juiciness to low-fat fillet, but will also emphasize its natural taste.
There are many options for preparing liquid seasoning for poultry - they differ not only in thickness, but also in taste. Simple recipes for turkey gravy can be considered universal, as they will suit almost any side dish and will please even the most picky gourmets. Knowing two basic sauce options, you can prepare a seasoning for every taste.
Tomato-sour cream sauce in a slow cooker
Turkey gravy in a slow cooker is a delicious and appetizing dish that can be prepared for a family dinner or as a holiday treat.
Thanks to stewing under the lid, the bird turns out very juicy and retains all the beneficial substances. Tender turkey meat cooks quickly, is low-fat and is suitable for children's menus and diets.
Cooking time
: 80–90 minutes
Number of servings
: 6
Required Products
:
- Turkey fillet - 500 g
- Onion - 1 pc.
- Tomatoes - 3 pcs.
- Sour cream - 100 ml
- Butter - 50 g
- Wheat flour - 3 tbsp. l.
- Water - 50 ml
- Salt - to taste
- Allspice (optional) - a pinch
How to cook :
Serve the finished gravy with potatoes or mashed potatoes. A suitable side dish would be crumbly buckwheat porridge or rice.
Creamy sauce with meat and cheese
The delicate creamy sauce is very tasty and incredibly aromatic. If desired, you can add some fresh herbs or mushrooms to it - this will make the taste more rich.
Preparation and cooking time
: 40 minutes
Number of ready servings
: 6
Ingredients
:
- Turkey pulp - 500 g
- Hard cheese - 100 g
- Cream or sour cream - 250 ml
- Flour - 2 tbsp. l.
- Vegetable oil - 50 ml
- Salt - 1–2 pinches
- Seasonings and spices - optional
Preparation :
- Rinse the fillet with cold water and allow excess water to drain. If necessary, remove the skin and cut off the films and veins.
- Cut the meat into thin strips, add a little salt and any spices. Mix the turkey well with the spices and let sit for 5-10 minutes to coat the fillets.
- Place flour in a small bowl or deep plate.
- Pour vegetable oil (odorless) into a saucepan or deep frying pan and place on the stove.
- Dredge each piece of meat in flour and place in a preheated saucepan. Fry the fillet pieces on all sides until lightly browned. The meat should seize and not simmer in its own juices, so cook only over high heat.
- When the turkey is browned, add the cream and reduce the heat. Close the saucepan with a lid and simmer for 25–30 minutes until the meat is completely cooked. You can replace the cream with sour cream - it will make the sauce even thicker.
- Grate any hard cheese on a coarse grater. When the sauce is ready, add cheese to it. Stir and bring the mixture to a boil until the cheese melts.
Remove the finished sauce from the stove and serve along with the side dish. The most suitable side dish for the gravy is boiled potatoes, but if you wish, you can choose any: spaghetti, pasta or rice.
- If recipes call for flour to thicken the sauce, you can always substitute starch. You can take the same amount, but in this case the gravy will be a little thinner and have a consistency similar to sour cream.
- The amount of water can be varied to taste. The more liquid, the less thick the gravy will be.
- Water can be replaced with broth, which can be prepared in advance from turkey or chicken.
- If you don't have ripe tomatoes on hand, you can always use tomato paste or juice. The number of tomatoes should be selected individually, focusing on your own taste preferences.
- To reduce the calorie content of the dish, you can replace butter with any vegetable oil. Use less fatty sour cream or cream, and if desired, replace them with milk or yogurt.
In contact with
Step 1: Prepare the turkey and vegetables.
Rinse the turkey fillet with cool water, pat dry with a paper towel, and then cut into small cubes. Place the poultry on a plate and sprinkle with paprika, pepper and salt. Stir and set aside for a couple of minutes without putting it in the refrigerator.At the same time, you can, for example, peel and wash vegetables, so as not to just wait around with nothing to do. Celery root and parsley need to be grated, and carrots should also be grated. Peel the onion and cut into small cubes.
Step 2: Roast the turkey.
Heat a little vegetable oil in a frying pan, then fry the onion pieces in it until translucent and soft.
The next step is to pour the turkey pieces into the frying pan and, stirring all the time, fry them until golden brown. Let the golden crust cover the meat on all sides.
Step 3: Braise the turkey.
Now take 1.5 cups warm boiled water and pour it into the pan with the turkey and onions. Stir, cover and simmer over medium heat for 20 minutes.
Step 4: add vegetables.
Then open the lid, add all the remaining vegetables and dried herbs to the turkey, and stir. Lower the lid and continue to simmer everything together for some more time. 20 minutes. Remember to periodically check the contents of the pan and stir it so that nothing burns. And if everything is boiling too hot, then the fire will need to be reduced.
Step 5: Cook the turkey goulash with gravy until done.
Not long before the end of the last 20 minutes, in a cup, mix 100 milliliters water and 1 tablespoon flour so that there are no lumps. Then pour this into the turkey with vegetables and, stirring all the time, cook the goulash until it thickens.
At the very end, be sure to taste the dish, in case you need to add a little more salt or other spices.
Step 6: Serve turkey goulash with gravy.
Turkey goulash with gravy should be served hot. Boiled rice is ideal as a side dish, but it would also be good with potatoes or pasta.
It's so simple and delicious! Nutritious and tender turkey meat goes well with vegetables, so it’s hard to imagine a better lunch. Especially in the spring, when our body simply requires vitamins.
Bon appetit!
For taste, some housewives add a little tomato paste or ketchup to the goulash.
Text: Evgenia Bagma
Turkey is a tender, tasty and dietary meat that is also quick and easy to prepare. For example, turkey goulash goes well with any type of side dish.
How to cook turkey goulash?
Initially, goulash is a Hungarian thick soup of meat and vegetables. Turkey goulash- it is, rather, a special stew of meat with vegetables and a thick, aromatic gravy. As with preparing beef or pork goulash, the turkey must first be dried, chopped, quickly fried over high heat and only then simmered in accordance with the recipe.
It should be noted that turkey goulash is the fastest goulash recipe, since turkey cooks very quickly. Turkey is a very healthy and low-calorie meat, and stewing it makes the dish suitable for dietary nutrition.
Turkey goulash recipes
Turkey goulash with pickled cucumbers.
Ingredients: 1 kg of turkey meat, 3 carrots, 3 onions, 2 bay leaves, 6 pickled cucumbers, salt, seasonings, black pepper.
Preparation: cut the turkey into cubes, grate the carrots, finely chop the onion and cucumbers. Fry the meat with bay leaf over high heat, add the onion and fry for another 5 minutes, add carrots, after 5 minutes - cucumbers, salt, pepper, add spices, drain half a glass of water. Bring to a boil, reduce heat and simmer until done.
Turkey goulash with red sweet pepper.
Ingredients: 700g turkey fillet, 3 red sweet peppers, 3 onions, 2 cloves of garlic, 2 tbsp. tomato paste, 150g sour cream, 1 tsp. paprika, salt, pepper.
Preparation: finely chop the onion, garlic, cut the pepper into squares, turkey into small pieces. Fry the turkey in vegetable oil until golden brown, transfer to a plate, fry the onion and garlic, after 5 minutes add pepper, after 5 minutes tomato paste, paprika, after a minute return the turkey, pour in water so that it covers the meat. Reduce heat, simmer the meat under the lid for half an hour, add sour cream 5 minutes before cooking.
Turkey goulash with noodles and vegetables.
Ingredients: 1 onion, 2 cloves of garlic, 2 carrots, 1 potato, 1 tomato, 800g turkey, 3 tbsp. olive oil, salt, pepper, 2 tbsp. white wine, 250 ml broth, 1 bay leaf, 1 sprig of rosemary, 200 g noodles, 100 g black mushrooms.
Preparation: peel the onion and garlic, cut into 4 parts, cut the carrots and potatoes into crowbars, tomatoes and meat into cubes. Fry the meat in 2 tbsp. vegetable oil, salt and pepper. Add onion, garlic to the meat, simmer, add potatoes, carrots, pour in wine, broth, bay leaf, rosemary, add tomatoes. Place in a preheated oven for half an hour. Remove from oven, remove bay leaf. Boil the noodles separately. Cut the mushrooms into 4 parts, fry in 1 tbsp. vegetable oil, add to noodles.
Turkey goulash is especially useful as baby food or food for the elderly. Serve it with rice, buckwheat, pasta or fresh vegetables.
Today on the agenda is turkey goulash with gravy. Especially for you, dear friends, my recipe with photos will tell you step by step and show you how to prepare this wonderful dish. Turkey is an incredibly tasty meat, something between pork and chicken, not as fatty as pork, and not too dry like chicken. We will prepare goulash according to all the rules - with sour cream and tomato paste, with the addition of paprika and flour. This goulash is excellent with mashed potatoes; it is also very tasty served with pasta, buckwheat, rice or just tomatoes, cucumbers, etc. So, I suggest you prepare the products according to the list and proceed directly to the process itself. 
- turkey fillet – 300 g;
- onion – 1 pc.;
- sour cream – 2 tbsp;
- tomato paste – 2 tbsp;
- water – 1 glass;
- flour – 1.5 tsp;
- vegetable oil – 50 ml;
- paprika – 1 tsp;
- salt, pepper - to taste.
How to cook with photos step by step
Prepare the turkey fillet - rinse and dry, cut into small pieces. 
Heat a frying pan with vegetable oil, add turkey pieces, fry them until golden brown. Peel and rinse the onion, cut into small cubes. Add onions to turkey. 
Add literally one and a half teaspoons of wheat flour, mix and fry for a couple of minutes. If desired, you can add some carrots and garlic to the goulash. 
Add tomato paste to the pan, add sour cream. Take good, thick sour cream, otherwise, if the sour cream is not fatty, increase the amount. 
Boil water in a kettle and pour into the pan, stir. Add paprika, salt, pepper to the pan. Mix the ingredients and place covered over low heat. Cook the goulash for half an hour. The gravy should remain, if suddenly it has evaporated, add a little water. Then divide the turkey goulash with gravy into plates, add the side dish and serve. It’s easy to prepare and, for a change, you can learn how to cook such a dish from poultry meat. 
Enjoy your meal!
Goulash is most often prepared from or, but from turkey it turns out no less tasty. In addition, turkey meat cooks very quickly, which greatly simplifies the whole process. Our recipe, which we have prepared with photos, tells in detail and step by step how to prepare delicious and healthy turkey goulash with gravy.
Ingredients:
- 0.5 kg turkey pulp;
- 2-3 tablespoons of vegetable oil;
- 1 carrot, small;
- 1 onion, medium size;
- salt - to taste;
- a mixture of peppers - to taste;
- spices for meat - to taste.
Recipe with photos step by step:
To prepare goulash, you can use turkey fillet, as well as meat from thighs or wings. The cut bones can be used to make soup. Wash the turkey meat and dry it with paper towels (so that water does not splash around during frying). Cut the turkey meat into small pieces, about 2-3 cm.
Heat a frying pan well with vegetable oil and add turkey pieces. We select a frying pan of such a size that the meat is arranged in one layer: then it will quickly fry, becoming covered with a golden crust. If the meat lies in several layers, it will stew, release juice, and as a result, the meat in the goulash will be less juicy. If the meat does not fit in one layer, fry it in parts.
Fry the turkey over medium heat. As soon as a golden crust has formed, turn it over and fry on the other side.
Peel and wash the onions and carrots. Cut the onion into quarter rings, grate the carrots on a coarse grater. Add the vegetables to the frying pan with the meat and simmer all together for 8-10 minutes.
Add salt, ground black pepper and spices.
Pour 100-150 ml of boiling water so that the meat and vegetables are covered with liquid.
Mix and put on fire. Bring the goulash to a boil over high heat, then reduce the heat to low and, covering with a lid, simmer until tender, 25-30 minutes.
We serve the goulash hot, with any side dish, or just with bread or
