This tasty and healthy combination is used in many recipes. Turkey with prunes is steamed, in a pan, baked in breading, cut for salads, cold appetizers. The poultry fillet itself belongs to lean, dietary types of meat, has a low calorie content of 132 kcal per 100 grams of raw product. It is a good source of vitamins of groups A, E, B, PP, iron, sodium, zinc and other beneficial substances needed by the body. Prunes have a positive effect on the cardiovascular system, the human gastrointestinal tract.

How to cook turkey with prunes

A classic baked dish is cooked in the oven at 180 ° C. Other recipes may require heat treatment in other conditions: slow cooker, frying pan, wok, stewpan, grill, etc. The best cut for preparing dietary dishes is considered to be a turkey breast - it contains almost no fat and is rich in nutrients. Fatter, nutritious and juicy cuts (tail, thigh, drumstick) go for frying, baking, cooking thick saturated broths. Whole carcass can also be stuffed and baked.

Best of all, juicy flavorful vegetables, cereals (they often stuff whole carcasses), stewed mushrooms, and liver pastes are combined with the tender meat of this bird. Fatty poultry meat is served by laying it on the edge of the plate next to the side dish, pouring it with plenty of sauce and sprinkling with herbs. Dietary, more modest culinary products are served on a pillow of fresh or boiled vegetables.

Hot dishes

For the preparation of hot main dishes and appetizers from turkey, shanks, thighs, tail, and brisket are used. The bird is served with potatoes, stewed peas, boiled cereals, fried or stewed vegetables. Often a whole carcass is used, which is baked, after stuffing it. Here are some guidelines for making these culinary products:

• On meat with skin and carcass, make incisions so that it warms evenly.
• Do not set the baking temperature too high - the turkey is easy to dry.
• Garnish choose a juicy one that will nourish the bird with its aroma.
• For baking, use sweet marinades based on honey and / or soy sauce to get a crispy golden crust.

Salads

Cold salads and snacks based on turkey meat are very popular among people who want to lose weight. Such dishes are characterized by low calorie content, have a low mass fraction of fat, and are very easily absorbed by the body. Cold salads from boiled meat of this bird are often part of therapeutic diets. Here are some guidelines for making these culinary products:

• Before putting the boiled meat into the salad, fill it with broth or water so that it does not dry out.
• Cut the fillet across the fibers. So the slices are better saturated with juice of other ingredients, sauce.
• Cut the components of the salad into identical pieces so that they are chewed better, looked more appetizing and more beautiful.
• Choose low-fat light sauces.
• The shelf life of such salads is very short - no more than a day.

Prune Turkey Recipes

The meat of this large bird in combination with dried fruits is found in many recipes of different cuisines of the world. So, a classic turkey with prunes is stuffed with cereals or potatoes and baked whole for a long time at 180 ° C. More common are light diet foods that can be consumed by people after surgery, on therapeutic diets and just carefully 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, it turns out very tender, juicy. The meat is perfectly saturated with the smell of spices and dried fruits. Remember that you can’t beat the fillet too hard or for too long, otherwise it may break during folding. To make the roll more tender, soft, and the juices evaporate less, put the sirloin wrapped in foil in a special baking sleeve. He will keep the steam forming.

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:

1. Separate the poultry breasts to make large, flat pieces of meat. Cover with thick culinary polyethylene, beat off.
2. Rinse the dried fruits thoroughly, remove, if necessary, the remains of the seed, the peduncle. Cut into small pieces.
3. Combine oil, paprika, pepper, salt. Mix seasonings.
4. Lay the poultry meat on the table, spread it. In the center, lay out the filling of dried fruits.
5. Roll the fillet roll, pin the edges with skewers so that it does not turn around. Rub the surface with the prepared oil mixture of spices.
6. Wrap the roll in two layers of thick foil for baking.
7. Bake an hour at 180 ° C.

In a slow cooker

• Time: 70-80 minutes.
• Servings Per Container: 3-4 Persons.
• Calorie content: 113 kcal / 100 grams.
• Cuisine: French.
• Difficulty: medium.

Cooked in wine sauce, a turkey with prunes in a slow cooker turns out to be very tender, melting in the mouth. The confined space of the multicooker bowl prevents the steam saturated with juices from escaping. The taste of meat is saturated with the spicy aroma of shallots, thyme, wine. For a beautiful serving, do not use part of the sauce when stewing, but pour over the finished culinary product.  Top meat can be decorated 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 branches;
• cherry tomatoes - 6 pcs.;
• turkey fillet - 800 g;
• prunes - 200 g.

Cooking method:

1. Thyme doused with cold water, peel off the leaves, cover them with a damp cloth.
2. Rinse red onions, peel, cut off the ends. Chop thin half rings.
3. Peel shallots, chop in very small cubes.
4. Pour olive oil into a hot pan. Put the half rings of onion, fry until soft. Add shallots, reduce heat to minimum, simmer for 5 minutes.
5. Add wine to the pan, evaporate all the alcohol. Add thyme leaves, stew until the consistency of the sauce becomes thicker.
6. Rinse the fillet, cut into large slices.
7. Dried fruits, pour boiling water, peel.
8. Lay the ingredients in a multicooker bowl, fill with sauce, add 3-4 tbsp. l pure water.
9. Set the quenching mode, set the timer for 40 minutes.
10. Rinse cherry tomatoes, cut in half. Garnish the finished stewed fillet with them.

Pan stew

• Time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 165 kcal / 100 grams.
• Purpose: main course.
• Cuisine: Chinese.
• Difficulty: easy.

It is very easy to cook a tender stewed turkey with prunes in a pan. Fatty drumsticks of the bird are perfectly saturated with the smell of sweet soy-honey marinade, the meat softens. Serve the finished culinary product on a small plate, laying the drumstick in the center. A piece of stew is wrapped around prunes, onion rings, pour juice from the pan.

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;
• onions - 200 g.

Cooking method:

1. Wash your lower legs, make transverse incisions on the outside.
2. Pour boiling water over the lemon, cut in half. Remove the zest from one half with a grater, squeeze the juice.
3. Mix honey, soy sauce, paprika, lemon zest, stir the marinade thoroughly.
4. Place the meat in a tight bag, pour the marinade. Remove some of the air, pack. Leave to marinate for 40-50 minutes.
5. Rinse onions, peel, cut into thick rings.
6. Pour dried fruit over boiling water, cut into large pieces.
7. Cut the remaining half of the lemon into half rings.
8. Remove the lower legs, put lemon slices in the incisions. Put all the ingredients in a pan, pour the marinade. Set a low fire.
9. Stew until cooked for 40-50 minutes, sometimes stirring with a spatula.

Pot stew in sour cream with raisins in pots

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 164 kcal / 100 grams.
• Purpose: main course.
• Cuisine: Finnish.
• Difficulty: easy.

Cook a 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. They serve meat without getting out of ceramic dishes, only allowing it to cool to 60-70 ° C, so as not to 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:

1. Rinse the potatoes, remove the peel. Cut into small slices.
2. Rinse the fillet, cut into medium slices.
3. Put potatoes, meat in a pan, season with thyme, pour a little water. Simmer for 20-30 minutes under a lid, setting low heat.
4. Peel the onion, chop into thin rings.
5. Pour dried fruit over boiling water, cut prunes into slices the size of raisins.
6. Arrange the stew and potatoes in pots, add onions, dried fruits, sour cream, mix.
7. Cover the pots with lids or cover with perforated foil. Put in the oven for 40-50 minutes, setting the temperature to 170 ° C.

Baked Turkey with Mushrooms and Prunes

• Time: 70-80 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 134 kcal / 100 grams.
• Purpose: main course.
• Cuisine: Polish.
• Difficulty: medium.

Cook a casserole with turkey, prunes, wild mushrooms and potatoes under a cheese cap. Due to the dense upper layer, the meat is perfectly saturated with the aroma of the remaining ingredients, remains tender, juicy, easily decomposes 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 degrading 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 branches;
• olive oil - 1 tbsp. l .;
• onions - 2 pcs.

Cooking method:

1. Defrost forest mushrooms under a stream of cool water.
2. Rinse the potatoes, peel them, cut into thin plates.
3. Combine olive oil, paprika, pepper. Grate potato slices with a mixture of spices.
4. Rinse the rosemary. Set aside 6 branches, peel the leaves off the rest.
5. Drain prunes with boiling water, grind.
6. Rinse the turkey fillet, cut into large slices.
7. Grate the cheddar. Add mayonnaise, mix.
8. Put the ingredients in a baking dish, sprinkle with rosemary leaves. Put a cheese and mayonnaise cap on top, flatten.
9. Bake for 50 minutes at 180 ° C with a layer of perforated foil.
10. Serve by slicing in portions and garnishing with a sprig of rosemary.

With potato

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 158 kcal / 100 grams.
• Purpose: main course.
• Cuisine: Russian.
• Difficulty: easy.

Cook delicious fried turkey thighs with potatoes, onions and prunes. The dish is well suited for a hearty dinner, does not need an additional side dish. To make the meat more juicy, and the potato has got a golden crisp, heat the pan very strongly before laying the products. Fry the ingredients over high heat for the first 5 minutes, then reduce.

Ingredients:

• turkey thighs - 4 pcs.;
• potatoes - 0.5 kg;
• onions - 1 pc.;
• dill - 1 bunch;
• vegetable oil - 2 tbsp. l .;
• prunes - 200 g.

Cooking method:

1. Rinse the potatoes, peel them, cut into medium cubes.
2. Peel the onion, chop with a shallow straw.
3. Rinse your hips, make small shallow cuts.
4. Pour prune with boiling water, cut into halves.
5. Pour dill with cold water, remove the stems, chop.
6. Combine the ingredients, pour over vegetable oil, fry in a pan under the lid for 30 minutes, setting medium heat.
7. Sprinkle with dill before serving.

Under the cheese

• Time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 179 kcal / 100 grams.
• Purpose: main course.
• Cuisine: French.
• Difficulty: medium.

Make a hearty turkey fillet casserole with prunes, cheese and bechamel sauce. Do not cut the turkey meat too large, thick pieces - so it does not have time to completely bake, it will remain very tough. To make the white sauce more tender, acquire a slight nutty smell, bake the flour in a pan until a light beige hue is obtained.

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:

1. Boil the cream, add the butter, mix thoroughly. Gradually introduce the flour. Wait for the thickening of the bechamel sauce.
2. Wash the fillet, cut into large pieces.
3. Pour prune with boiling water.
4. Peel the onion, chop with thin rings.
5. Grate the cheese.
6. Rinse the tomatoes, remove the stem, cut into thin plates.
7. Put the meat and dried fruits on the bottom of the baking dish, cover with white sauce, top with onions, tomatoes, sprinkle with cheese.
8. Bake for 40 minutes at 170 ° C.

Turkey and Prune Salad

• Time: 90 minutes.
• Servings Per Container: 4-5 Persons.
• Calorie content: 112 kcal / 100 grams.
• Purpose: cold salad.
• Cuisine: Italian.
• Difficulty: easy.

Boiled turkey with apples and prunes is great for making a light diet salad. Such a dish has a low calorie content, is saturated with useful substances, vitamins, macro- and microelements. To avoid walnuts, peel and soak them in ice water 10-12 hours before laying. 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;
• onions - 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:

1. Peel and chop walnuts.
2. Rinse the fillet, boil for 40-50 minutes. Cool, cut into small pieces, again fill in the broth until the salad is assembled.
3. Mix vinegar, coriander, pepper, sugar. Mix well.
4. Peel the onion, chop the rings, 1-2 mm thick. Pour the prepared marinade. Pickle 1 hour.
5. Rinse the apple, remove the core, cut the pulp into medium cubes.
6. Rinse Chinese cabbage, chop the leaves with medium checkers.
7. Pour dried fruits with boiling water, chop.

Baked turkey thigh - a meat dish worthy of the highest praise, can safely decorate banquet feasts. The meat is truly excellent, tender and juicy inside, outside with a toasted, perfectly golden crust. In today's recipe, we give tribute to the fragrant thyme, do not regret this spice, also add a rich set of spices and a little soy sauce. Another interesting highlight is the addition of prunes and raisins. It is these dried fruits that give the turkey a divine flavor. We will bake meat on a generous layer of onions, you can also add any vegetables to it, for example, asparagus, potatoes, carrots, etc. Serve the thigh to the table with your favorite sauces and side dishes.

Ingredients

• turkey thigh - 1 pc.
• onions - 2-3 pcs.
• prunes - 60 g
• raisins - a small handful
• garlic - 6 cloves
• chili pepper to taste
• dry paprika - 3 g
• nutmeg - pinch
• soy sauce - 50 g
• ground black pepper - 5 g
• curry - 5 g
• thyme - 15-20 branches
• tarragon - 1-2 branches
• 1/4 lemon juice
• salt to taste
• vegetable oil - 20 g.

Cooking

  1. Peel the garlic cloves. Cut the garlic into thin slices. Transfer it to the bowl in which the marinade will be prepared.

  2. Pour the whole set of spices, garlic, nutmeg, curry, dry paprika to the garlic. Add salt to taste, do not forget to take into account the moment that soy sauce itself is quite salty.

  3. Now pour in a measured amount of sauce, add lemon juice. Shuffle the ingredients.

  4. Rinse the thigh of turkey well under a stream of cool water, dry it. Spread meat with cooked marinade. Ideally, let it stand for at least a few hours, or better yet, marinate it overnight.

  5. Fill the baking dish with the onion, having previously cleaned it, cut into large half rings. The more onions, the tastier, do not be afraid to go too far with this vegetable.

  6. Lay the pickled thigh over the onion pillow.

Baked turkey thigh - a meat dish worthy of the highest praise, can safely decorate banquet feasts. The meat is truly excellent, tender and juicy inside, outside with a toasted, perfectly golden crust. In today's recipe, we give tribute to the fragrant thyme, do not regret this spice, also add a rich set of spices and a little soy sauce. Another interesting highlight is the addition of prunes and raisins. It is these dried fruits that give the turkey a divine flavor. We will bake meat on a generous layer of onions, you can also add any vegetables to it, for example, asparagus, potatoes, carrots, etc. Serve the thigh to the table with your favorite sauces and side dishes.

Ingredients

• turkey thigh - 1 pc.
• onions - 2-3 pcs.
• prunes - 60 g
• raisins - a small handful
• garlic - 6 cloves
• chili pepper to taste
• dry paprika - 3 g
• nutmeg - pinch
• soy sauce - 50 g
• ground black pepper - 5 g
• curry - 5 g
• thyme - 15-20 branches
• tarragon - 1-2 branches
• 1/4 lemon juice
• salt to taste
• vegetable oil - 20 g.

Cooking

  1. Peel the garlic cloves. Cut the garlic into thin slices. Transfer it to the bowl in which the marinade will be prepared.

  2. Pour the whole set of spices, garlic, nutmeg, curry, dry paprika to the garlic. Add salt to taste, do not forget to take into account the moment that soy sauce itself is quite salty.

  3. Now pour in a measured amount of sauce, add lemon juice. Shuffle the ingredients.

  4. Rinse the thigh of turkey well under a stream of cool water, dry it. Spread meat with cooked marinade. Ideally, let it stand for at least a few hours, or better yet, marinate it overnight.

  5. Fill the baking dish with the onion, having previously cleaned it, cut into large half rings. The more onions, the tastier, do not be afraid to go too far with this vegetable.

  6. Lay the pickled thigh over the onion pillow.

Turkey is a meat that gradually crowds out everyone’s favorite chicken.

This bird is also easy to prepare, but it has a completely different taste.

It can be cooked with any vegetables and spices, but turkey with prunes is especially successful.

Prune Turkey - General Cooking Principles

You can cook turkey with prunes in slices with whole bones, or make various dishes based on fillet. Fillet is sliced, like any other meat across the fibers. The main difficulty that can arise with turkey dishes is excessive dryness and stiffness of meat, especially this happens with the sternum and when baking the whole carcass. Therefore, it is not recommended to cook the product in the oven at temperatures below 180.

Turkey loves marinades  in all their manifestations. Regardless of the recipe, you can hold pieces of meat in mayonnaise, soy sauce, sour cream. From this their taste will only improve. An ordinary brine on water softens the fibers well, for taste and aroma you can add pepper, lemon zest, bay leaf to it.

Prunes before cooking In the oven, it is advisable to soak so that during the cooking process it does not take moisture from the turkey. If the dish is stewed on a stove or in a slow cooker, then you can skip this step. You can lay prunes in whole or in cut pieces, it all depends on the recipe.

Turkey with prunes is in perfect harmony with various vegetables, spices, aromatic herbs and sauces. If you need to fry the pieces before baking or stewing, then it is better to use butter and do it over high heat, literally a few minutes.

Recipe 1: Turkey with Prunes, Nuts and Apples

To make the turkey with prunes juicy and tender, it is first prepared in a sleeve for baking, and only then fried. If a large bird is used, it is advisable to soak the carcass in brine for at least 24 hours. But it is not desirable that her weight be more than 4-5 kg.

Ingredients

Turkey 3-4 kg;

A glass of prunes;

Half a glass of walnuts;

2 apples

0.2 kg butter;

For brine:

3 liters of water;

0.13 kg of salt.

Cooking

1. For brine, boil water with salt, cool and lay the carcass. If desired, you can add any spices, bay leaf, herbs.

2. Soak the prunes, cut into halves, mix with chopped nuts arbitrarily. Add peeled and chopped apples.

3. We take out the carcass from the brine, put salted and pepper oil under the skin of the sternum.

4. Inside we put prunes with nuts and apples, no need to sew up.

5. Put the bird in the sleeve, tie the edges, make a puncture on top and cook in the oven for 2 hours at a temperature of 190 ° C.

6. We take out the bird, cut the sleeve, grease the carcass with the allocated oil and cook for another hour, periodically pouring juices from the baking sheet to form a delicious crust, and the meat will not dry out.

Recipe 2: Turkey with Prunes and Raisins in a Pot

Dishes in pots are distinguished by their simplicity and unpretentiousness, while pleasing in taste. And so that the turkey with prunes turns out to be fragrant, it is desirable to pre-fry the meat pieces in a pan.

Ingredients

600 gr turkey meat;

0.05 kg of raisins;

0.1 kg of prunes;

Butter (vegetable oil possible);

0.5 cups sour cream;

Cooking

1. The meat must be cut into arbitrary pieces.

2. Put the oil in a pan, heat until a light haze appears and quickly roast the turkey to a golden crust.

3. Soak raisins with prunes, you can combine them together, then drain the water, you do not need to squeeze the fruit.

4. At the bottom of the pots, lay the meat, sprinkle with spices, raisins with prunes on top.

5. We spread the sour cream, close the pots with lids. Cook in the oven for 80-90 minutes, depending on the size of the pieces.

You can add onions, carrots, pumpkin, zucchini to this dish to taste. Raisins go poorly with potatoes.

Recipe 3: Turkey Fillet with Prunes and Wine

Previously, turkey with prunes is marinated in wine with soy sauce, which makes the taste more saturated and harmonious. Such meat is prepared under the foil.

Ingredients

Fillet 0.7 kg;

200 gr. pitted prunes;

3-4 onions;

2 carrots;

50 ml of red wine;

30 ml of soy sauce;

A spoonful of any oil.

Cooking

1. Cut the fillet into thin strips, put it in a bowl, fill it with a mixture of wine and soy sauce, mix well, cover and leave to marinate for several hours.

2. We clean the onion and shred it with not very thin half rings, carrots with cubes or straws.

3. Prunes need to be soaked in advance in warm water, you can leave the whole fruit or split into halves.

4. Lubricate the mold with any fat or oil, put half the chopped onion in it, the pickled turkey on top, then the prunes and the onion again.

5. We lay the carrot sticks in one layer on top of the onion.

6. Cover with foil and send the oven for 1.5 hours. The optimum temperature for turkey is 180 ° C.

Recipe 4: Turkey with Prunes

A simple dish of turkey with prunes, like all the others, which are cooked using a slow cooker. In the same way, you can cook dietary meat, if you use pieces without skin and fat. You can use both fillet and minced meat, only varying the cooking time.

Ingredients

0.7 kg of turkey;

0.1 kg of prunes;

Bulb;

4 tablespoons of soy sauce;

70 ml of water;

Bell pepper;

Salt, sugar.

Cooking

1. First of all, cut the onion into small cubes, lay in a slow cooker. Then add soy sauce, water, 2 teaspoons of sugar and a little salt. We turn on the baking mode and prepare the sauce for 10 minutes.

2. Bell pepper cut into thin strips, put in the resulting sauce.

3. Add washed and halved prunes.

4. Next, cut the turkey, put it in a slow cooker, close the lid, turn on the stewing mode and cook for an hour. If necessary, time can be added.

Recipe 5: Turkey with Prune "Sissy"

An unusually juicy dish of turkey fillet with prunes. It is cooked on a stove in a deep pan, you can use the saucepan or stew after frying in a small saucepan. Stewing is done in cream, fat content can be used any, at its discretion.

Ingredients

0.5 kg fillet;

0.15 kg of prunes;

Onion;

Flour for breading 2-3 tablespoons;

Dried Dill

0.2 l of cream.

Cooking

1. Pour a little oil into the pan, send to the included stove.

2. Cut the fillet into long strips, breading in flour. To do this, simply pour 2-3 tablespoons into the meat and mix. You can do this directly on the same board on which the meat was cut.

3. Now fry the breaded pieces in a pan with high heat. Take out in a bowl.

4. Fry the chopped onion in the same pan, optionally until tender, a little until light brown.

5. Spread the turkey back to the onion.

6. Add the prunes cut into strips, spices, salt to your liking.

7. Pour the cream and simmer under the lid for 25 minutes.

8. Add the dried dill, turn off and let the dish brew for half an hour.

Recipe 6: Turkey with Prunes and Mushrooms in the Oven

To prepare this dish you will need a whole piece of turkey breast. We will stuff it with a filling of mushrooms and prunes. A dish with forest mushrooms is tastier and more aromatic, but you can also use familiar mushrooms. Preparing such a turkey with prunes in the oven, pre-wrap in foil.

Ingredients

1 breast;

0.2 kg of mushrooms;

0.1 kg of prunes;

Clove of garlic;

Pepper, salt;

A spoon of mayonnaise.

Cooking

1. Add salt, ground pepper, chopped clove of garlic to mayonnaise and mix everything thoroughly.

2. Cut the breast on the side so that a large pocket is obtained. Rub meat on all sides with mayonnaise sauce, including inside. Set aside, if possible, let it marinate for 2-3 hours, the dish will only benefit from this.

3. Fry the mushrooms in a pan until half cooked, salt, cool and add the finely chopped prunes.

4. Fill the pocket with filling, pin the hole with toothpicks, then the ends can be broken off so that they do not damage the foil.

5. Wrap in foil, put in a mold. Put in the oven and bake for 1-1.5 hours at 190 ° C.

Recipe 7: Turkey with Prunes and Cheese

This dish differs from the usual turkey rolls with prunes in that the cheese does not sprinkle on top, but is laid inside. Thanks to this, a dry crust does not form and an incredibly tender, fused filling is obtained. 3 servings are obtained from the following products.

Ingredients

6 slices of fillet from the thigh or sternum;

18 pieces of prunes;

0.15 kg of cheese;

Pepper, salt;

Chive to taste.

Cooking

1. Slightly beat the meat slices, salt, pepper, set aside.

2. Cheese is cut into 6 pieces, prunes are pre-steamed and drained.

3. Put in each fillet a piece of cheese and three prunes. Wrap in a tube, you can use a toothpick for fastening.

4. In mayonnaise squeeze a clove of garlic, salt and mix. Instead of garlic, you can use any spices, for example, for chicken. And you can put both.

5. Put the rolls in a mold, grease with a sauce of mayonnaise and spices, cook an hour in the oven at medium temperature.

Recipe 8: Turkey and Prune Salad “Grape”

An unusual turkey salad with prunes, which will become a real decoration of the table. Despite the name, there are no grapes in it. You can use any boiled meat, white or from the thigh. Salad is stacked in layers.

Ingredients

0.3 kg of boiled meat;

0.15 kg of prunes;

Fresh cucumber;

0.2 kg of cheese;

Parsley leaves;

Seedless olives for decoration.

For the sauce:

50 ml of soy sauce.

Cooking

2. Cut the boiled turkey into cubes, put on a flat dish with the first layer. We coat with mayonnaise.

3. Cut the prunes into cubes, spread them on top.

4. Boil eggs, three on a coarse grater on top of prunes. You can just cut into cubes. Lubricate with mayonnaise.

5. Cucumber cut finely, lay on top of the eggs, a little grease.

6. Three cheese and dill salad on all sides.

7. Cut the olives in half, put them on top in the form of a bunch of grapes, at the base we put leaves from parsley.

Recipe 9: Turkey with Prunes and Potatoes

A simple dish for cooking in the oven. For turkey with prunes according to this recipe, pieces on the bone, especially wings, are great.

Ingredients

0.5 kg of turkey;

0.7 kg of prunes;

2 onions;

2 tomatoes;

2-3 tablespoons of mayonnaise;

For marinade:

1 spoon of ketchup;

2 tablespoons of soy sauce.

Cooking

1. Cut the turkey into pieces, rub it with a mixture of soy sauce and ketchup, set aside to pickle. While we are preparing vegetables.

2. Peel the potatoes, cut into arbitrary slices, mix with salt. We chop the onion in half rings.

3. Put the potatoes on a baking sheet, chopped onion on top.

4. Pre-soaked prunes cut into cubes and spread on mayonnaise.

5. Tomatoes cut into circles, lay out.

6. Spread the turkey slices and put in the oven for an hour.

Turkey meat is lean in itself, and often when baked the whole carcass turns out to be rather dry. To prevent this, it is advisable to marinate the bird in advance, and put pieces of butter under the skin of the breast

If you managed to get a large turkey carcass from 6 kg and above, then do not try to bake it whole. It will be difficult to make really juicy and soft meat in domestic conditions, since the sternum is quite dry. It is better to cut the carcass into parts and prepare other, equally interesting and tasty dishes.

If you do not like prunes or it simply is not at hand, then it can be replaced with dried apricots, raisins. The dish will acquire a slightly different taste and aroma, but no less interesting.

Recently, I began to prefer to buy turkey meat. At first I took the breast, but this part of the bird is rather dry, so I switched to the thigh. In the early 2000s, turkey thigh was one of the most inexpensive types of meat, and I bought it often, then it disappeared, and now it is on sale, but it has become priced like good parts of pork or beef. But I still buy it with pleasure, since the taste of turkey meat cannot be compared with chicken, it is more like meat, or something, and for me it is tastier than pork, if cooked correctly. Moreover, you can cook delicious goulash in tomato sauce from it, or I suggest a variant of turkey with prunes baked in the oven. Also a little unusual and very tasty.
I prepared this dish with various additives, I will describe all the ways.
First of all, naturally you need to take the turkey thigh fillet.

Pre-wash the meat, cut into large pieces and pickle. For ordinary cooking, I simply marinate with spices, salt and soy sauce with a spoonful of olive oil. Once I added juice and lime zest, just in the photo the version with lime. You must marinate the meat for about an hour.

The first cooking option. Plus bell peppers and fried onions.

Finely chop the bell pepper and evenly cover the turkey meat with it.
I prefer meaty varieties.

Fry the onion with spices until golden brown and sprinkle on top.

1. Turkey with prunes, bell peppers and fried onions.

The following cooking options.

When I have at hand the gifts of the forest, I bring diversity.

This time the pepper was not at home, so the turkey was just baked with fried onions.

That's what the finished dish already looks like.

2. Turkey with prunes, mushrooms, lingonberries and fried onions.

Lingonberry brought piquancy to the dish.

Another option with cheese.

It will take about such a piece. If you cook with cheese, you can do without onions.

Sprinkle with plenty of grated cheese.

And on top chopped bell pepper.

The meat gives a lot of juice, so when it is ready, I drain the juice and it can already be used as a dressing for the side dish. The turkey’s meat is non-greasy, therefore the juice is not fatty, because of the soy sauce and spices the juice turns out to be tasty.

3. Turkey with prunes, bell peppers and cheese.

The best side dish for this meat, of course, is rice.

Cooking this dish is very simple, and very fast.
The main two stages in cooking.

Stage 1 - marinate turkey meat briefly with soy sauce. You can not pickle, the main thing is to add all the spices to the meat. Pickled it turns out a little more tender.
Stage 2 - put the prunes evenly between pieces of meat. It is most important.

I told in detail about other variations of the dish.

Bake the turkey for not long, about 50 minutes. That is, directly cooking for 15 minutes, then the stove will be on the stove.

The meat is tender, non-fibrous, and I don’t even know what tastes better, prunes or the meat itself. At the thigh of a turkey, meat is generally softer than at the breast, although it is no longer so dietary.

I invented the recipe myself, I advise you to try it, delicious.

Bon Appetit!

Time for preparing: PT01H00M 1 h.

Estimated Serving Cost: 100 rub