Stew of turkey.

Stew of turkey.

Stew of turkey.

How to cook a turkey. This is a very tasty stew!
It is incredibly aromatic, but at the same time, balanced to taste so that all components are very harmoniously complementary and do not overload the dish. How to cook a turkey.

Very tender meat that just melts in your mouth, a fragrant bouquet of greens, a delicate aroma of garlic, light spice and sweetness of wigs and honey, all this harmonies of taste are served on a pillow of languid meat and vegetable juice.
The husband, having tried a portion, said that he did not even notice how he ate everything.

Preparation: 15 m
Preparation: 1 h 5 m
Servings: 5 servings


Marrow: 200 g.
Eggplants: 100-150 gr.
Onions: 1 pc.
Carrots: 1 pc.
Turkey (hip fillets without bone): 500-600 gr.

Soy sauce: 80-100 ml.
Honey: 1,5 tsp.
Vinegar: 1 tsp.
Paprika: 2 tbsp.
Black pepper: 1 tsp.
Chili pepper: 0,25 tsp.
Dried garlic: 1.5 tbsp.
Garlic: 2-3 cloves.
Vodka (if available): 1 tsp,
Greens (parsley, dill, green onions): to taste.


1. We clean the vegetables. Carrots, onions, zucchini, eggplant are cut into cubes. Fry in vegetable oil, first onions and carrots, until lightly changing the color of onion, then put the zucchini and eggplant. Stir, frying over medium heat.

2. Rinse the turkey, cut the extra. We cut the meat into small cubes. We put meat to vegetables.

3. Stew meat with vegetables until the meat color changes. We pour in soy sauce, put honey, vinegar, spices. Mix well the stew.

4. We add water so that almost to the end, covered vegetables with meat. On request, you can pour a teaspoon of vodka, alcohol will evaporate, but make the meat very soft. Stew under a closed lid for 40-60 minutes, until the meat is very soft.

5. We add water as needed, stirring occasionally. In the finished dish shinkem green, squeezed through the press garlic and let it brew under the closed lid for 5 minutes.

6. We serve the table in a hot form, the perfect side dish to this dish, in my opinion, it's boiled rice. Bon Appetit!

Stew of turkey.


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