Composition / ingredients
Step-by-step cooking
Step 1:
To prepare a dish according to the recipe, take a turkey fillet (you can take any parts of the turkey, only cut into portions, the meat on the bone turns out even tastier than the fillet part), cream, hard cheese, sunflower oil for frying, salt and a set of spices (you can take any, I used paprika and freshly ground pepper mixture).
Step 2:
Cut the turkey fillet into portions (about the size of a matchbox or slightly larger).
Step 3:
Make a creamy filling: add all the spices and Dijon mustard to the baking dish.
Step 4:
Pour the spices with cream, salt and mix well.
Step 5:
Grate the hard cheese on a medium-sized grater and add 2/3 immediately to the sauce, mix until smooth.
Step 6:
In a preheated frying pan with oil, quickly fry the turkey pieces from all sides.
Step 7:
Turn over and fry literally for 1-2 minutes, just to seal the meat juice inside the pieces.
Step 8:
Put the pieces of fried turkey fillet into the prepared sauce and put it in the oven for half an hour, the oven can not be preheated - just add the heating time to the cooking time.
Step 9:
After 25 minutes, remove the dish from the oven - look how beautiful and appetizing it turned out!
Step 10:
Cover the turkey with the remaining cheese. Return to the oven until the cheese is completely melted.
Step 11:
Turkey in cream in the oven is ready! Fragrant, tender meat in cream sauce is served immediately with any side dish or fresh vegetables and herbs.
Turkey baked in cream in the oven is a delicate, almost dietary dish, despite the presence of Dijon mustard and the addition of pepper - the sharpness is almost not felt, Dijon mustard still has a fairly mild taste, but the proportions can be changed if necessary. You can serve this turkey dish on almost any table - even for a festive, even for an ordinary everyday lunch or dinner. Turkey can be served beautifully on a common dish, filled with the resulting cream sauce and garnished with herbs, or by spreading portions on plates for everyone. Therefore, the meat is cut into portions before cooking.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Paprika - 289 kcal/100g
- Turkey fillet - 84 kcal/100g
- Dijon mustard - 143 kcal/100g
