I love dishes that include turkey! This is the most appetizing bird for me, which I eat with pleasure. Here's how to cook turkey stewed with prunes in a slow cooker.
Description of preparation:
Turkey meat is considered dietary and extremely healthy. It costs more than chicken, but the price is completely justified. When combined with prunes, turkey acquires a pleasant sweetness and tenderness. Great slow cooker recipe!
Ingredients:
- Turkey fillet - 200 grams
- Onion - 1 piece
- Prunes - 50 Grams
- Water - 35 Milliliters
Number of servings: 2
How to cook “Turkey stewed with prunes in a slow cooker”
Peel the onion and wash it. Chop finely and place in a multicooker bowl. Fry in the “Fry” mode until golden.
Wash the turkey fillet and cut into small strips. Chop the prunes. You can also leave it whole, it's a matter of taste. Place the poultry and prunes in the slow cooker. Add water, salt and spices.
We set the “Stew” mode on our multicooker. Cooking time is exactly one hour. Serve the meat with pasta or any other side dish. Bon appetit!
Time: 80 min.
Servings: 1-2
Difficulty: 3 out of 5
How to cook tender turkey with prunes in a slow cooker
Delicious dishes are not always difficult to prepare. For example, turkey with prunes, made in a slow cooker, is prepared quite simply, but turns out very tasty, tender, aromatic and juicy.
Thanks to modern kitchen appliances, the dish turns out to be very rich, which is important in our time.
Many people associate the golden-brown, lightly crusted turkey with American holidays. However, today such meat is in great demand among Russians. And this is not surprising, because few birds can be cooked tender, juicy and extremely tasty.
Today, turkey with prunes, made in a slow cooker, is the main dish of any holiday table. Aromatic meat, with a light aroma of prunes and richness from spices, can surprise anyone who decides to prepare an unusual meal, for example, as a family dinner.
Many people think that this recipe requires a lot of effort and money - but this is not so. To prepare a turkey, you will need a minimum of ingredients and time - but surely any housewife will be able to find it, especially knowing that the meat will turn out amazingly tasty and aromatic.
The only disadvantage of this dish is that if you choose a whole carcass, you will have to cook it for an hour, and this is irrelevant in our time.
Turkey meat without skin is considered dietary, so the dish will be not only tasty, but also healthy for the body. It is also important to note that such meat can be safely served for dinner, as it contains a minimum of calories that the body does not need before bed.
For dinner, it’s great to combine poultry with any salads (including warm ones), and for lunch, rice, spaghetti or fried potatoes are ideal.
The bird will acquire a special taste in combination with vegetable stew or a couple of fresh vegetables. But it’s better not to combine such a dish with cereals.
Turkey with prunes, made in a slow cooker, differs from other cooking recipes in its speed and unusualness - these days, few people know that poultry can be cooked with this fruit.
Cooking method
Ingredients:
First of all, prepare the onion.
Step 1
Peel the onion, cut into small cubes and place in the multicooker bowl. Set the device to the “Frying” mode and lightly fry the onion with the addition of oil. It is important not to overcook it: the ideal option is a golden color.
Step 2
While the onion is frying, cut the meat and prunes into any pieces. It is worth noting that the larger the pieces, the longer the dish will take to cook. If desired, the prunes can be left uncut.
If the berries are dry, pre-soak the prunes in cool water.
Immediately after frying the onions, put the prepared products into the multicooker bowl. After this, turn on the “Stew” mode, pour in a little water, add spices and salt.
That's all - aromatic turkey with prunes cooked in a slow cooker is ready.
All you have to do is add the side dish, pour the meat gravy over it and you can serve dinner to the table.
This tasty and healthy combination is used in many recipes. Turkey with prunes is steamed, in a frying pan, baked in breading, sliced for salads and cold appetizers. The poultry fillet itself is a lean, dietary type of meat and has a low calorie content - 132 kcal per 100 grams of raw product. It is a good source of vitamins A, E, B, PP, iron, sodium, zinc and other beneficial substances needed by the body. Prunes have a positive effect on the cardiovascular system and the human gastrointestinal tract.
How to cook turkey with prunes
The classic baked dish is prepared in the oven at 180 °C. Other recipe options may require temperature treatment in other conditions: multicooker, frying pan, wok, saucepan, grill, etc. Turkey breast is considered the best cut for preparing dietary dishes - it contains almost no fat and is rich in nutrients. Fattier, nutritious and juicy cuts (tail, thigh, drumstick) are used for frying, baking, and cooking thick, rich broths. A whole carcass can also be stuffed and baked.
The best combinations with the tender meat of this bird are juicy, aromatic vegetables, cereals (they are often stuffed with a whole carcass), stewed mushrooms, and liver pates. Fatty poultry meat is served, placed on the edge of the plate next to the side dish, generously poured with sauce, sprinkled with herbs. Dietary, more modest culinary products are served on a bed of fresh or boiled vegetables.
Hot dishes
To prepare hot main courses and appetizers from turkey, drumsticks, thighs, tail, and brisket are used. Potatoes, stewed peas, boiled cereals, fried or sauteed vegetables are served as a side dish for poultry. A whole carcass is often used, which is baked after being stuffed. Here are some recommendations for preparing such culinary products:
- Make cuts on meat with skin and carcass so that it heats evenly.
- Do not set the roasting temperature too high - it is easy to dry out the turkey.
- Choose a juicy side dish that will imbue the bird with its aroma.
- For baking, use sweet marinades based on honey and/or soy sauce to get a crispy, golden brown crust.
Salads
Cold salads and snacks based on turkey meat are very popular among people who want to lose excess weight. Such dishes are characterized by reduced calorie content, have a low mass fraction of fat, and are very easily absorbed by the body. Cold salads made from boiled meat of this bird are often included in medicinal diets. Here are some recommendations for preparing such culinary products:
- Before adding boiled meat to the salad, fill it with broth or water so that it does not dry out.
- Cut the fillet across the grain. This way the pieces will be better saturated with the juice of other ingredients and sauce.
- Cut the salad components into equal pieces so that they are better chewed, more appetizing and look more beautiful.
- Choose low-fat, light sauces.
- The shelf life of such salads is very short - no more than a day.
Turkey Recipes with Prunes
The meat of this large bird, combined with dried fruits, is found in many recipes from different cuisines around the world. Thus, a classic turkey with prunes is stuffed with cereals or potatoes and baked entirely for a long time at 180 °C. More common are light dietary dishes that can be consumed by people after operations, on therapeutic diets, and simply closely monitoring their weight.
In the oven
- Time: 2 hours.
- Purpose: hot dish.
- Cuisine: American.
- Difficulty: easy.
Tender turkey with prunes in the oven, baked in the form of a roll, turns out very tender and juicy. The meat is perfectly saturated with the smell of the spices and dried fruits used. Remember not to beat the fillet too hard or for too long, otherwise it may tear when rolling. To make the roll more tender, soft, and the juices to evaporate less, place the fillet wrapped in foil in a special baking sleeve. It will retain the resulting steam.
Ingredients:
- turkey fillet – 1 kg;
- large prunes – 15-20 pcs.;
- sweet paprika – 1 tbsp. l.;
- vegetable oil – 15 ml;
- coarse salt – 1 pinch;
- red bell pepper – 1 pc.
Cooking method:
- Flatten the poultry breasts to create large, flat pieces of meat. Cover with thick cooking polyethylene and beat.
- Rinse dried fruits thoroughly, remove, if necessary, the remaining seeds and stem. Cut into small pieces.
- Mix oil, paprika, pepper, salt. Mix seasonings.
- Place the poultry meat on the table and straighten it out. Place dried fruit filling in the center.
- Roll the fillet into a roll and secure the edges with skewers to prevent it from unrolling. Rub the surface with the prepared oil spice mixture.
- Wrap the roll in two layers of thick baking foil.
- Bake for an hour at 180°C.
In a slow cooker
- Time: 70-80 minutes.
- Number of servings: 3-4 persons.
- Calorie content of the dish: 113 kcal/100 grams.
- Cuisine: French.
- Difficulty: medium.
Cooked in wine sauce, turkey with prunes in a slow cooker turns out very tender, melting in your mouth. The closed space of the multicooker bowl does not allow juice-rich steam to escape. The taste of meat is saturated with the spicy aroma of shallots, thyme, and wine. For a beautiful presentation, do not use part of the sauce when stewing, but pour it over the finished culinary product. Top the meat with a sprig of fresh thyme.
Ingredients:
- dry red wine – 100 ml;
- red onion – 1 pc.;
- shallots – 1 pc.;
- olive oil – 1 tbsp. l.;
- fresh thyme – 3 sprigs;
- cherry tomatoes – 6 pcs.;
- turkey fillet – 800 g;
- prunes – 200 g.
Cooking method:
- Rinse the thyme with cold water, peel off the leaves, and cover them with a damp cloth.
- Wash the red onions, peel them and cut off the ends. Chop into thin half rings.
- Peel the shallots and chop them into very small cubes.
- Pour olive oil into a hot frying pan. Place onion half rings and fry until softened. Add shallots, reduce heat to low, and simmer for 5 minutes.
- Add wine to the pan and evaporate all the alcohol. Add thyme leaves and simmer until the consistency of the sauce becomes thicker.
- Rinse the fillet, cut into large slices.
- Pour boiling water over dried fruits and separate.
- Place the ingredients in the multicooker bowl, pour in the sauce, add 3-4 tbsp. l. clean water.
- Set the “quenching” mode, set the timer for 40 minutes.
- Wash the cherry tomatoes, cut in half. Garnish the finished stewed fillet with them.
Stewed in a frying pan
- Time: 2 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 165 kcal/100 grams.
- Purpose: main dish.
- Cuisine: Chinese.
- Difficulty: easy.
It’s very easy to prepare tender stewed turkey with prunes in a frying pan. The fatty drumsticks of the bird are perfectly saturated with the smell of the sweet soy-honey marinade, and the meat softens. Serve the finished culinary product on a small plate, placing the drumstick in the center. A piece of stewed meat is surrounded by prunes, onion rings, and juices from the frying pan are poured over it.
Ingredients:
- turkey drumstick – 5 pcs.;
- honey - 1 tbsp. l.;
- ground paprika – 2 tbsp. l.;
- soy sauce – 20-30 ml;
- lemon – 1 pc.;
- prunes – 150 g;
- onion – 200 g.
Cooking method:
- Wash the drumsticks and make transverse cuts on the outside.
- Pour boiling water over the lemon and cut in half. Using a grater, remove the zest from one half and squeeze out the juice.
- Mix honey, soy sauce, paprika, lemon zest, stir the marinade thoroughly.
- Place the meat in a tight bag and cover with marinade. Remove some of the air and seal. Leave to marinate for 40-50 minutes.
- Wash the onion, peel it, cut it into thick rings.
- Pour boiling water over dried fruits and cut into large pieces.
- Cut the remaining half of the lemon into half rings.
- Remove the drumsticks and place lemon slices in the cuts. Place all the ingredients in a frying pan and pour in the marinade. Set the fire to low.
- Simmer until cooked for 40-50 minutes, stirring occasionally with a spatula.
Stewed meat in sour cream with raisins in pots
- Time: 2 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 164 kcal/100 grams.
- Purpose: main dish.
- Cuisine: Finnish.
- Difficulty: easy.
Prepare very juicy, tender turkey fillet with prunes in the oven, baked in ceramic pots under a lid. Such cookware perfectly retains and distributes heat, easily retains steam, which greatly facilitates the process of stewing or baking. Serve the meat without removing it from the ceramic dish, only allowing it to cool to 60-70 °C so that it does not burn so much.
Ingredients:
- sour cream 20% – 300 ml;
- raisins – 50 g;
- prunes – 150 g;
- turkey fillet – 500 g;
- red onion – 2 pcs.;
- potatoes – 300 g;
- dried thyme – 1 pinch.
Cooking method:
- Wash the potatoes and remove the skins. Cut into small slices.
- Rinse the fillet, cut into medium pieces.
- Place potatoes and meat in a frying pan, season with thyme, pour a little water. Simmer for 20-30 minutes, covered, on low heat.
- Peel the onion and chop into thin rings.
- Pour boiling water over the dried fruits, cut the prunes into pieces the size of raisins.
- Divide the stewed meat and potatoes into pots, add onions, dried fruits, sour cream, and stir.
- Cover the pots with lids or cover with perforated foil. Place in the oven for 40-50 minutes, setting the temperature to 170°C.
Baked turkey with mushrooms and prunes
- Time: 70-80 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 134 kcal/100 grams.
- Purpose: main dish.
- Cuisine: Polish.
- Difficulty: medium.
Prepare a casserole with turkey, prunes, wild mushrooms and potatoes under a cheese cap. Due to the dense top layer, the meat is perfectly saturated with the aroma of the remaining ingredients, remains tender, juicy, and easily breaks down into fibers. After baking, a lot of juices will remain at the bottom of the container. You can drain most of them without fear of worsening the taste of the casserole.
Ingredients:
- Frozen wild mushrooms – 300 g;
- turkey fillet – 400 g;
- prunes – 200 g;
- potatoes – 400 g;
- ground paprika – 2 tbsp. l.;
- mayonnaise – 4 tbsp. l.;
- cheddar cheese – 100 g;
- ground allspice – 1 pinch;
- rosemary – 10-12 sprigs;
- olive oil – 1 tbsp. l.;
- onions – 2 pcs.
Cooking method:
- Thaw wild mushrooms under running cool water.
- Wash the potatoes, peel them, cut into thin slices.
- Mix olive oil, paprika, pepper. Rub the potato pieces with the spice mixture.
- Rinse the rosemary. Set aside 6 branches and remove the leaves from the rest.
- Pour boiling water over the prunes and chop.
- Wash the turkey fillet and cut into large slices.
- Grate the cheddar. Add mayonnaise, stir.
- Place the ingredients in a baking container and sprinkle with rosemary leaves. Place a layer of cheese and mayonnaise on top and smooth it out.
- Bake for 50 minutes at 180°C, covered with a layer of perforated foil.
- Serve, cut into portions and garnish with a sprig of rosemary.
With potato
- Time: 50 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 158 kcal/100 grams.
- Purpose: main dish.
- Cuisine: Russian.
- Difficulty: easy.
Make delicious roasted turkey thighs with potatoes, onions and prunes. The dish is well suited for a hearty lunch and does not require any additional side dish. To make the meat more juicy and the potatoes to acquire a golden crispy crust, heat the frying pan very hot before adding the food. Fry the ingredients over high heat for the first 5 minutes, then reduce.
Ingredients:
- turkey thighs – 4 pcs.;
- potatoes – 0.5 kg;
- onion – 1 pc.;
- dill – 1 bunch;
- vegetable oil – 2 tbsp. l.;
- prunes – 200 g.
Cooking method:
- Wash the potatoes, peel them, cut into medium cubes.
- Peel the onion and chop into small strips.
- Wash the thighs and make small shallow cuts.
- Pour boiling water over the prunes and cut into halves.
- Rinse dill with cold water, remove stems and chop.
- Combine the ingredients, pour in vegetable oil, fry in a frying pan, covered, for 30 minutes, setting the heat to medium.
- Sprinkle with dill before serving.
Under the cheese
- Time: 60 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 179 kcal/100 grams.
- Purpose: main dish.
- Cuisine: French.
- Difficulty: medium.
Prepare a hearty turkey fillet casserole with prunes, cheese and bechamel sauce. Do not cut the turkey meat into too large, thick pieces - this way it will not have time to fully bake and will remain very tough. To make the white sauce more delicate and acquire a slight nutty smell, heat the flour in a frying pan until it turns light beige.
Ingredients:
- turkey fillet – 500 g;
- onions – 2 pcs.;
- prunes – 200 g;
- tomatoes – 200 g;
- cheddar cheese – 200 g;
- cream 20% – 150 ml;
- flour – 2 tbsp. l.;
- butter – 50 g.
Cooking method:
- Boil the cream, add butter, stir thoroughly. Gradually add flour. Wait until the bechamel sauce thickens.
- Wash the fillet, cut into large pieces.
- Pour boiling water over the prunes.
- Peel the onion and chop into thin rings.
- Grate the cheese.
- Wash the tomatoes, remove the stem, cut into thin slices.
- Place meat and dried fruits on the bottom of a baking container, pour in white sauce, top with onions, tomatoes, and sprinkle with cheese.
- Bake for 40 minutes at 170°C.
Turkey and prune salad
- Time: 90 minutes.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 112 kcal/100 grams.
- Purpose: cold salad.
- Cuisine: Italian.
- Difficulty: easy.
Boiled turkey with apples and prunes is great for making a light dietary salad. This dish is low in calories and rich in nutrients, vitamins, macro- and microelements. To prevent walnuts from becoming bitter, peel and soak them in ice water 10-12 hours before storing. Leave a small piece of apple, cut it into thin slices and decorate the finished salad with them.
Ingredients:
- large green apple – 1 pc.;
- turkey fillet – 300 g;
- onion – 1 pc.;
- vinegar 9% – 100 ml;
- coriander – 1 tsp;
- ground black pepper – 1 pinch;
- sugar – 1 tbsp. l.;
- olive oil – 1 tbsp. l.;
- prunes – 100 g;
- Chinese cabbage – 200 g;
- walnuts – 50 g.
Cooking method:
- Peel and chop the walnuts.
- Rinse the fillet and boil for 40-50 minutes. Cool, cut into small pieces, and add broth again before assembling the salad.
- Mix vinegar, coriander, pepper, sugar. Mix thoroughly.
- Peel the onion and chop into rings 1-2 mm thick. Pour over the prepared marinade. Marinate for 1 hour.
- Wash the apple, remove the core, cut the pulp into medium cubes.
- Wash the Chinese cabbage and chop the leaves into medium pieces.
- Pour boiling water over dried fruits and chop.