It's delicious and useful combination used in many recipes. Turkey with prunes is steamed, in a pan, baked in breadcrumbs, cut for salads, cold snacks. The poultry fillet itself is a lean one, dietary types meat has low calorie content- 132 kcal per 100 grams raw product... Is an good source vitamins of groups A, E, B, PP, iron, sodium, zinc and other useful substances, necessary for the body... Prunes, on the other hand, have positive influence on cardiovascular system, gastrointestinal tract person.

How to cook a prune turkey

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

Best with tender meat this bird combines juicy aromatic vegetables, cereals (they are often stuffed with a whole carcass), stewed mushrooms, liver pate. Fatty poultry meat is served by laying it on the edge of the plate next to the side dish, sprinkling it with plenty of sauce and sprinkling with herbs. Diet, more modest culinary items are served on a pillow of fresh or boiled vegetables.

Hot dishes

To prepare hot main courses and snacks from turkey, use drumsticks, thighs, tail, brisket. Potatoes are served as a side dish for the bird, stewed peas, boiled cereals, fried or sautéed vegetables. A whole carcass is often used, which is baked after being stuffed. Here are some guidelines for preparing such culinary products:

• Make cuts on meat with skin and carcass so that it warms up evenly.
• Don't expose too much high fever baking - the turkey is easy to dry.
• Choose a juicy garnish that will saturate the bird with its aroma.
• For baking, use sweet marinades based on honey and / or soy sauce for a crispy browning.

Salads

Cold turkey salads and snacks are very popular with people looking to get rid of overweight... Such dishes are different reduced calorie content have a low mass fraction fat are very easily absorbed by the body. Cold salads from boiled meat this bird is often included in therapeutic diets. Here are some guidelines for preparing such culinary products:

• Before adding boiled meat to salad, fill it with broth or water so that it does not dry out.
• Cut the fillets across the grain. So the pieces are better saturated with the juice of other ingredients, sauce.
• Cut the components of the salad into identical pieces so that they are better chewed, appetizing and prettier.
• Choose lean lungs sauces.
• The shelf life of such salads is very short - no more than a day.

Turkey prune recipes

The meat of this large bird, combined with dried fruits, is found in many recipes. different cuisines the world. So, a classic turkey with prunes is stuffed with cereals or potatoes and baked whole long time at 180 ° C. Lungs are considered more common dietary meals, which can be used by people after operations, on therapeutic diets and just keeping a close eye on your weight.

In the oven

• Time: 2 hours.
• Purpose: hot dish.
• Cuisine: American.
• Difficulty: easy.

Delicate turkey with prunes in the oven, baked in the form of a roll, turns out to be very tender, juicy. The meat is perfectly saturated with the smell of used spices, dried fruits. Remember not to beat the fillet too hard or for a long time, otherwise it may tear when curled up. To make the roll more tender, soft, and the juices evaporate less, put the fillets wrapped in foil in a special baking sleeve. It will keep the steam generated.

Ingredients:

• turkey fillet - 1 kg;
• large prunes - 15-20 pcs.;
• sweet paprika - 1 tbsp. l .;
• vegetable oil - 15 ml;
• coarse salt - 1 pinch;
• bell pepper red - 1 pc.

Cooking method:

1. Layer the poultry breasts to create large, flat cuts of meat. Cover with thick culinary plastic, beat off.
2. Rinse dried fruits thoroughly, remove, if necessary, the remnants of the seed, the stalk. Cut into small pieces.
3. Mix oil, paprika, pepper, salt. Stir the seasonings.
4. Spread the poultry meat on the table, straighten it. Place the dried fruit filling in the center.
5. Roll the fillet into a roll, pin the edges with skewers so that it does not turn around. Rub the surface with the prepared oil mixture spices.
6. Wrap the roll with two layers of thick baking foil.
7. Bake for an hour at 180 ° C.

In a multicooker

• Time: 70-80 minutes.
• Servings Per Container: 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 to be very tender, melting in the mouth. The closed space of the multicooker bowl does not allow steam saturated with juices to come out. The taste of the meat is saturated spicy aroma shallots, thyme, wine. For beautiful presentation do not use part of the sauce when stewing, but pour it over the ready-made 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 branches;
• cherry tomatoes - 6 pcs.;
• turkey fillet - 800 g;
• prunes - 200 g.

Cooking method:

1. Sprinkle thyme cold water, peel off the leaves, cover them with a damp cloth.
2. Rinse red onions, peel them, cut off the ends. Chop into thin half rings.
3. Peel the shallots, chop very small cubes.
4. Pour olive oil into a hot skillet. Lay out half rings onions, fry until tender. Add shallots, reduce heat to low, simmer for 5 minutes.
5. Add wine to the pan, evaporate all alcohol. Add thyme leaves and simmer until thicker.
6. Rinse the fillet, cut into large slices.
7. Pour boiling water over dried fruits, stratify.
8. Put the ingredients in the multicooker bowl, pour the sauce, add 3-4 tbsp. l. pure water.
9. Set the "extinguishing" mode, set the timer for 40 minutes.
10. Wash cherry tomatoes, cut in half. Decorate the finished fillet stew with them.

Braised in a pan

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

It is very easy to prepare tender stew turkey with prunes in a pan. Fatty drumsticks of a bird are perfectly impregnated with the smell of sweet soy honey marinade, the meat softens. The finished culinary product is served on a small plate with the drumstick in the center. A piece of stew is wrapped around with prunes, onion rings, poured with juices from a frying 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. Rinse the shins, 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. Combine honey, soy sauce, paprika, lemon zest, stir the marinade thoroughly.
4. Place the meat in a tight bag, cover with marinade. Remove some of the air, pack. Leave to marinate for 40-50 minutes.
5. Rinse the onion, peel it, cut into thick rings.
6. Pour boiling water over dried fruits, cut in large pieces.
7. Cut the remaining half of the lemon into half rings.
8. Take out the shins, put lemon wedges in the incisions. Put all the ingredients in a skillet and pour over the marinade. Set the fire to low.
9. Simmer until tender for 40-50 minutes, stirring occasionally with a spatula.

Pot stew in sour cream with raisins

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

Cook very juicy, tender fillet turkey with prunes in the oven, baked in ceramic pots under a lid. Such dishes perfectly retain and distribute heat, easily retain steam, which greatly facilitates the process of stewing or baking. Serve meat without getting out of ceramic dishes, only letting it cool down 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:

1. Rinse the potatoes, remove the peel. Cut into small wedges.
2. Rinse the fillet, cut into medium pieces.
3. Put potatoes, meat in a frying pan, season with thyme, pour in a little water. Simmer for 20-30 minutes, covered, on low heat.
4. Peel the onion, chop into thin rings.
5. Pour boiling water over dried fruits, cut prunes into raisin-sized pieces.
6. Divide the stew and potatoes into pots, add onions, dried fruits, sour cream, stir.
7. Cover the pots with lids or 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 of the dish: 134 kcal / 100 grams.
• Purpose: main course.
• Cuisine: Polish.
• Difficulty: medium.

Make a casserole with turkey, prunes, forest mushrooms and potatoes under cheese cap... Due to the dense top layer, the meat is perfectly impregnated 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 worrying about impairing the flavor of the casserole.

Ingredients:

• frozen forest 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 running cool water.
2. Rinse the potatoes, peel, cut into thin slices.
3. Combine olive oil, paprika, pepper. Rub the potato pieces with the spice mixture.
4. Rinse the rosemary. Set aside 6 branches, peel off the rest of the leaves.
5. Pour boiling water over prunes, chop.
6. Rinse the turkey fillet, cut into large slices.
7. Rub the cheddar. Add mayonnaise, stir.
8. Place the ingredients in a baking container and sprinkle with rosemary leaves. Put a cheese-mayonnaise cap on top, flatten.
9. Bake for 50 minutes at 180 ° C, covered with perforated foil.
10. Serve sliced portions and garnished with a sprig of rosemary.

With potato

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

Prepare delicious fried turkey thighs with potatoes, onions and prunes. The dish is well suited for a hearty meal; it does not need an additional side dish. To make the meat more juicy and the potatoes have a golden crispy crust, heat the pan very hot before laying 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:

1. Rinse the potatoes, peel, cut into medium cubes.
2. Peel the onion, chop into small strips.
3. Rinse the thighs, make small, shallow cuts.
4. Pour the prunes with boiling water, cut into halves.
5. Dill the dill with cold water, remove the stems, chop.
6. Combine ingredients, pour vegetable oil, fry in a skillet, covered for 30 minutes, on medium heat.
7. Sprinkle with dill before serving.

Under the cheese

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

Prepare hearty casserole from turkey fillet with prunes with cheese and béchamel sauce. Do not cut the turkey meat into too large, thick pieces - this will not have time to fully bake, it will remain very tough. To white sauce turned out to be more delicate, acquired a light nutty smell, calcine 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 butter, stir thoroughly. Add flour gradually. Wait for the bechamel sauce to thicken.
2. Rinse the fillet, cut into large pieces.
3. Pour boiling water over the prunes.
4. Peel the onion, chop into thin rings.
5. Grate the cheese.
6. Rinse the tomatoes, remove the stalk, cut into thin slices.
7. Put the meat and dried fruits on the bottom of the baking container, fill with white sauce, put onions, tomatoes on top, 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 of the dish: 112 kcal / 100 grams.
• Purpose: cold salad.
• Cuisine: Italian.
• Difficulty: easy.

Boiled turkey with apples and prunes is great for cooking lung diet salad... Such a dish has a low calorie content, saturated useful substances, vitamins, macro- and microelements. To prevent walnuts from being bitter, peel and soak them in icy water 10-12 hours before the bookmark. Leave a small piece of apple, cut it into thin slices and garnish with them ready salad.

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:

1. Walnuts peel, grind.
2. Rinse the fillet, boil for 40-50 minutes. Refrigerate, cut into small pieces, pour over broth again before assembling the salad.
3. Combine vinegar, coriander, pepper, sugar. Mix thoroughly.
4. Peel the onion, chop into rings, 1-2 mm thick. Pour the prepared marinade over. Marinate for 1 hour.
5. Rinse the apple, remove the core, cut the pulp into medium cubes.
6. Chinese cabbage rinse, chop the leaves with medium checkers.
7. Pour boiling water over dried fruits, chop.

Baked turkey thigh - meat dish worthy of the most highest praises, can safely decorate banquet feasts. The meat turns out to be truly excellent, inside is tender and juicy, on the outside with a fried, perfectly golden crust. In today's recipe, let's pay tribute to the fragrant thyme, we do not regret this spice, we will 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 divine taste... We will bake the 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
• juice of 1/4 part lemon
• salt to taste
• vegetable oil - 20 g.

Preparation

1. Peel the garlic cloves. Cut the garlic itself into thin slices. Transfer it to a bowl to prepare the marinade.

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

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

4. Rinse the thigh of the turkey well under running cool water, dry. Spread the cooked marinade over the meat. V ideal option let it sit for at least a few hours, or better yet, pickle it overnight.

5. Fill a baking dish with onions, after peeling them, cut into large half rings. The more onions there are, the tastier, do not be afraid to overdo it with this vegetable.

6. Top onion pillow lay the pickled thigh.

Baked turkey thigh - a meat dish worthy of the highest praise, can safely decorate banquet feasts. The meat turns out to be truly excellent, inside is tender and juicy, on the outside with a fried, perfectly golden crust. In today's recipe, let's pay tribute to the fragrant thyme, we do not regret this spice, we will 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 taste. We will bake the 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
• juice of 1/4 part lemon
• salt to taste
• vegetable oil - 20 g.

Preparation

1. Peel the garlic cloves. Cut the garlic itself into thin slices. Transfer it to a bowl to prepare the marinade.

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

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

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

5. Fill a baking dish with onions, after peeling them, cut into large half rings. The more onions there are, the tastier, do not be afraid to overdo it with this vegetable.

6. Place the pickled thigh on top of the onion pillow.

Turkey is a meat that is gradually replacing everyone's favorite chicken.

This bird is also easy to prepare, but tastes completely different.

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

Turkey with prunes - general cooking principles

You can cook prune turkey in pieces with a bone, whole or made various dishes fillet-based. Fillet is cut, like any other meat across the fibers. The main difficulty that can arise with turkey dishes is the excessive dryness and toughness of the meat, especially with the sternum and when roasting 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 forms. Regardless of the recipe, you can hold pieces of meat in mayonnaise, soy sauce, sour cream. This will only make their taste better. Ordinary brine in water softens the fibers well; pepper can be added to it for taste and aroma, lemon zest, bay leaf.

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

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

Recipe 1: Turkey with prunes, nuts and apples

To make the turkey with prunes juicy and tender, it is first cooked in a roasting sleeve, and only then fried. If used large bird, then it is advisable to soak the carcass in brine for at least a day. But it is not desirable that its 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 of butter;

For brine:

3 liters of water;

0.13 kg of salt.

Preparation

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

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

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

4. Put prunes with nuts and apples inside, 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 190 ° C.

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

Recipe 2: Turkey with prunes and raisins in a pot

Dishes in pots are distinguished by their simplicity and unpretentiousness, while delighting in taste. And in order for the turkey with prunes to turn out fragrant, it is advisable to first fry the pieces of meat in a pan.

Ingredients

600 gr. turkey meat;

0.05 kg of raisins;

0.1 kg of prunes;

Butter (vegetable oil is possible);

0.5 cups sour cream;

Preparation

1. Cut the meat into arbitrary pieces.

2. Put the oil in the pan, heat until a slight haze appears and quickly fry the turkey until golden brown.

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

4. Put the meat on the bottom of the pots, sprinkle with spices, raisins and prunes on top.

5. Lay out the sour cream, close the pots with lids. Cooking in the oven for 80-90 minutes, depending on the size of the pieces.

To taste, you can add onions, carrots, pumpkin, zucchini to this dish. Raisins do not go well with potatoes.

Recipe 3: Turkey fillet with prunes and wine

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

Ingredients

Fillet 0.7 kg;

200 gr. pitted prunes;

3-4 onions;

2 carrots;

50 ml of red wine;

30 ml soy sauce;

A spoonful of any oil.

Preparation

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

2. Peel and chop the onion in not very thin half rings, carrots in cubes or straws.

3. Prunes must be soaked in advance in warm water, you can leave the fruit whole or cut it in half.

4. Grease the mold with any fat or oil, put half of the chopped onion into it, the marinated turkey on top, then the prunes and again the onion.

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

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

Recipe 4: Turkey with prunes

A simple turkey dish with prunes, like all the others, which are prepared using a multicooker. In the same way, you can cook dietary meat if you use pieces without skin and fat. You can use both fillets and meat on bones, only varying the cooking time.

Ingredients

0.7 kg turkey;

0.1 kg of prunes;

Bulb;

4 tablespoons of soy sauce;

70 ml of water;

Bulgarian pepper;

Salt, sugar.

Preparation

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

2. Cut the bell pepper thin straw, put in the resulting sauce.

3. Add the 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. The time can be added if necessary.

Recipe 5: Turkey with prunes "Sissy"

Extraordinary juicy dish from turkey fillet with prunes. It is cooked on the stove in a deep frying pan, you can use a saucepan or simmer after frying in a small saucepan. Stewing is carried out in cream, you can use any fat content, at your 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.

Preparation

1. Pour some oil into the pan, send it to the included stove.

2. Cut the fillets into long strips, bread in flour. To do this, simply pour 2-3 tablespoons onto the meat and mix. You can do this right on the same plank on which the meat was cut.

3. Now fry the breaded pieces in a skillet over high heat. We take out into a bowl.

4. Fry the chopped onion in the same frying pan, not necessarily until tender, slightly until lightly browned.

5. Spread the turkey back to the onion.

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

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

8. Add dried dill, turn it 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 whole piece from the turkey breast. We will stuff it with mushroom and prune filling. The dish with forest mushrooms is tastier and more aromatic, but you can also use the usual mushrooms. Preparing such a turkey with prunes in the oven, pre-wrap it in foil.

Ingredients

1 breast;

0.2 kg of mushrooms;

0.1 kg of prunes;

A clove of garlic;

Pepper, salt;

A spoonful of mayonnaise.

Preparation

1. Add salt, ground pepper, chopped chive to mayonnaise and mix everything thoroughly.

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

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

4. Fill the pocket with the filling, poke the hole with toothpicks, then you can break off the ends 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 is not sprinkled on top, but laid inside. Thanks to this, a dry crust does not form and it turns out incredibly tender, fused filling... The foods listed below make 3 servings.

Ingredients

6 slices of fillet from the thigh or sternum;

18 prunes;

0.15 kg of cheese;

Pepper, salt;

A clove of garlic to taste.

Preparation

1. Lightly beat the slices of meat, salt, pepper, set aside.

2. Cut the cheese into 6 pieces, pre-steam the prunes and drain the water.

3. Put a piece of cheese and three prunes in each fillet. We wrap it in a tube, you can use a toothpick to fasten it.

4. Squeeze a clove of garlic into mayonnaise, salt and mix. Instead of garlic, you can use any spice, for example, for chicken. And you can put both.

5. Fold the rolls into a mold, grease with mayonnaise and spice sauce, cook for an hour in the oven at medium temperature.

Recipe 8: Turkey salad with "Grape" prunes

Unusual salad from turkey 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. The 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;

Pitted olives for decoration.

For the sauce:

50 ml of soy sauce.

Preparation

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

3. Cut prunes into cubes, spread on top.

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

5. Cut the cucumber finely, lay it on top of the eggs, grease it a little.

6. Three cheese and cover the salad on all sides.

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

Recipe 9: Turkey with prunes and potatoes

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

Ingredients

0.5 kg turkey;

0.7 kg of prunes;

2 onions;

2 tomatoes;

2-3 tablespoons of mayonnaise;

For the marinade:

1 spoon of ketchup;

2 tablespoons of soy sauce.

Preparation

1. Cut the turkey into slices, rub with a mixture of soy sauce and ketchup, set aside to marinate. While we are going to cook vegetables.

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

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

4. Cut the presoaked prunes into cubes and spread over mayonnaise.

5. Cut the tomatoes into slices, lay them out.

6. Spread the turkey pieces and place in the oven for an hour.

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

If you managed to purchase a large turkey carcass from 6 kg and more, then you should not try to bake it whole. V living conditions making really juicy and soft meat will be difficult, since the sternum is quite dry. It is better to cut the carcass into pieces and cook others, no less interesting and delicious dishes.

If you do not like prunes or they are simply 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've started to prefer buying 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 thighs were one of the most inexpensive options for meat, and I bought it often, then it disappeared, and now it is on sale, but it has become at a price like good pieces of pork or beef. But I still buy it with pleasure, since the taste of turkey meat cannot be compared with chicken, it looks more like meat, or something, and for me it tastes better than pork if cooked correctly. Moreover, you can make very delicious goulash v tomato sauce, or I suggest the oven baked prune turkey. Also a little unusual and very tasty.
I cooked this dish with various additives, I will describe all the ways.
First of all, of course, you need to take the turkey thigh fillet.

Wash the meat beforehand, cut it into large pieces and marinate. For conventional cooking I just marinate with spices, salt and soy sauce with the addition of a spoon olive oil... Once I added lime juice and zest, just the version with lime in the photo. It takes about an hour to marinate the meat.

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 onion with spices until golden brown and sprinkle on top.

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

The following cooking options.

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

This time there was no pepper at home, so I baked the turkey just under fried onions.

This is how it already looks ready meal.

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

Lingonberries brought spice to the dish.

Another option with cheese.

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

Sprinkle with plenty of grated cheese.

And chopped bell pepper on top.

The meat gives a lot of juice, so when it's ready, I drain the juice and it can be used as a dressing for a side dish. The turkey has lean meat, so the juice is not fatty, because of the soy sauce and spices, the juice turns out delicious.

3. Turkey with prunes, bell pepper and cheese.

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

This dish is very easy to prepare and very fast.
The main two stages in the preparation of a dish.

Stage 1 - marinate the turkey meat for a short time with soy sauce. You don't need to marinate, the main thing is to add all the spices to the meat. Pickled it turns out a little softer.
Stage 2 - put the prunes evenly between the pieces of meat. It is most important.

I described the rest of the dish variations in detail.

Bake the turkey for a short time, about 50 minutes. That is, directly cooking for 15 minutes, then the stove will be the stove.

The meat turns out to be tender, non-fibrous, and I don't even know which is tastier, prunes or the meat itself. The turkey thigh is generally tender meat than the breast, although it is no longer as dietary.

I came up with the recipe myself, I advise you to try it, it's delicious.

Bon Appetit!

Cooking time: PT01H00M 1 h.

Estimated Serving Cost: RUB 100