Turkey steaks with lingonberries. How to cook baked turkey fillet. Turkey chop

Lingonberry sauce - general principles and methods of preparation

Lingonberries are quite healthy berries, but due to their specific bitter taste, they are not very consumed when fresh. But culinary experts figured out how to combine the health benefits of lingonberries with a pleasant taste and created an amazing sauce. It serves as a decoration for any dish due to its bright color and tastes well with many foods. Meat, fish, poultry, vegetables, even fruits will always be more delicious and piquant if you top them with lingonberry sauce. This sauce is especially popular in Sweden, in fact, where it comes from. There they season literally everything - from meatballs and casseroles to elite dishes. For a more original taste, alcoholic beverages - cognac, wine, vodka - are added to the sauce in small quantities. The most common component is sugar or honey; vinegar, spices, and herbs may be included in small quantities.

Lingonberry sauce - food preparation

To prepare lingonberry sauce, the berries must first be boiled until soft, then most often the mass is ground to make it homogeneous and the remaining ingredients are added. If you want to make it thicker, add starch. It is first diluted separately in water, and then poured into the total mass, stirred, and before it comes to a boil, remove from the heat.

Lingonberry sauce - the best recipes

Recipe 1: Lingonberry sauce

A universal recipe for lingonberry sauce. You can serve it with anything - meat, fish, pancakes, cottage cheese, or simply drink it with tea instead of jam. It decorates any dish with bright color and is always in place. And it's quite easy to prepare.

Pour water over the berries and bring to a boil. Add sugar and a pinch of cinnamon and cook for a couple of minutes. Make a puree from the berry mass by grinding it in a blender. Pour wine into lingonberry puree and boil. Dilute the starch in cold water (50-70ml) and pour into the sauce, mix thoroughly and quickly, remove from heat. To prevent the sauce from looking like jelly after adding starch, it does not need to be brought to a boil, much less boiled.

Recipe 2: Lingonberry sauce with quince

The interesting and unusual overall taste of the sauce is made up of many components - lingonberries, quince, honey, wine, spices. It is served with meat, fish, and baked apples. Instead of quince, you can take green apples.

Ingredients: 1 glass of lingonberries, wine (port, Madeira, sherry) - 100 ml, 1 quince, spoon of olive oil, 1 table each. lie honey and sugar without a slide, spices: black pepper, a couple of cloves, cinnamon (or cardamom).

If the berries are frozen, defrost. Crush with a masher to release the juice. Pour wine. It should cover the berries, it will take about 100 ml, maybe a little less. Cover the container with the berries with a lid so that the alcohol does not evaporate, and let it brew for about an hour.

Meanwhile, peel the quince and cut into small cubes or cubes. Pour them into a bowl with oil and simmer until soft, gradually adding wine tincture (no berries yet). All the wine is used in the braising process. When the quince becomes soft, add honey and sugar and add a small pinch of spices. Not everything is possible, but according to your taste.

After five to ten minutes the sauce will begin to darken. Add lingonberries to it, bring to a boil and turn off. The berries are practically not subjected to heat treatment, and they retain the maximum amount of vitamins.

Examples of dishes with Lingonberry sauce

Recipe 1: Turkey fillet with lingonberry sauce

A sort of simplified version of cooking Christmas poultry with lingonberry sauce. You can, of course, bake a whole carcass, but that’s a slightly different and longer story. With us, cooking will take less time, and the taste will be no worse. Instead of fillet, you can use turkey thigh meat, cutting it into the bone. And not only turkey, duck or goose fillet is also suitable. Any lingonberry can be used - frozen or fresh. The sauce has a sweet and sour taste. If you want to make it more sour, you can reduce the amount of sugar.

Pour frozen or fresh lingonberries with cold water and boil. The berries become soft quite quickly.

Fry the meat cut into portions in boiling oil for about five minutes on each side. Pour in part of the lingonberry broth liquid, about half, maybe a little less. Cover with a lid and leave to cook until soft. If the meat is young, fifteen to twenty minutes will be enough for it. Don't forget to add salt.

Let's start preparing the sauce. Pour vodka into the berry broth, add sugar and boil this mixture a little for seven to ten minutes at a low boil.

Dilute the starch with cold water and pour into the lingonberry sauce. Stir and immediately remove from heat. The mass cannot be boiled, otherwise it will look like jelly. Garnish the meat with rice or vegetables, pour sauce on top. It comes with pieces of berries. If you want a homogeneous consistency, mix with a blender.

Recipe 2: Baked pork in lingonberry sauce.

Truly a gourmet recipe - pork with oranges in lingonberry sauce. Pork meat is of course tastier, but if necessary, it can be replaced with poultry fillet - turkey or chicken. To make the dish look more beautiful, the zest from the orange should not be removed with a knife, but finely grated, it is better for Korean carrots, if you have them. Then the zest is cut into even, long and thin strips. The dish turns out elegant, very tasty, and, mind you, without a drop of oil.

Ingredients: pork (poultry) pulp or fillet - 0.5 kg, salt, honey - 2 tbsp., 1 orange, lingonberries - 0.3 kg.

Remove the zest from the orange and squeeze out the juice. It should be about half a glass (100 ml).

Place lingonberries and honey in a blender bowl, pour in orange juice and mix. Then add orange zest to the mixture.

Cut the meat into pieces, much like chops, just don’t beat it, add salt. The thickness of the meat slice is approximately a centimeter. You can take the meat with a little fat.

Pour half of the lingonberry mixture into a prepared baking dish, place the meat in it, pour in the remaining sauce and place in the oven for an hour (180C).

— To make the simplest lingonberry sauce, you need to pour 200g of berries with half a glass of water and boil for several minutes. Next, rub the mixture until smooth (or leave it as is, with whole berries), add one or two tablespoons of sugar and simmer for three minutes until thickened. For piquancy, you can add a tablespoon of cognac.

On November 27, the United States will host a ceremony to pardon the turkey on the eve of Thanksgiving. Turkey is an indispensable attribute of the holiday table in all American families, and in recent years, the meat of this bird has become popular in Russia.

Turkey meat is generally tender and low-fat, but the breast is considered the most healthy. It is this part of the fillet that is often recommended as part of dietary and therapeutic nutrition.

Vitamins are substances essential for the body, the source of which is food. To get the maximum benefit from vitamins, you need to know not only where they are found, but also how to use them correctly.

Turkey is the leader in the presence of iron, magnesium, selenium, vitamins B2, B6, B12, PP, phosphorus, and sodium. There is twice as much iron in turkey as in veal, and almost as much phosphorus as in sea fish. Magnesium, which is part of turkey, helps prevent diseases of the nervous system, and selenium tones and has a rejuvenating effect. Just one serving of turkey meat per day can provide a person with a daily requirement for the vital vitamin PP. In addition, turkey is hypoallergenic and low-calorie (194 kcal); 100 grams of the product contains only 74 mg of cholesterol.

Turkey meat promotes weight loss, and its nutritional value provides an energy boost for those engaged in heavy physical labor, for professional athletes and those who are simply actively involved in physical activity.

Turkey is widely used in cooking. Since the meat is very tender and lean, its preparation does not require lengthy cooking.

Turkey with prunes

Ingredients : turkey carcass weighing 5.5 kg, 500 g prunes, 4 cups chopped apples, 1 cup breadcrumbs, 2 teaspoons lemon juice, sugar, salt, cinnamon.

Season the turkey carcass with cinnamon, salt and pepper. Pour water over the prunes and cook for 10 minutes. Drain the water, add apples, breadcrumbs, lemon juice, 1 tablespoon sugar, 1 teaspoon cinnamon. Stir and stuff the turkey with this mixture. Sew up the hole. Cook in the oven over medium heat for 3-4 hours.

Turkey with lingonberry sauce

Ingredients : 1 kg turkey, 300 g lingonberries, 1 orange, 40 g honey, salt.

Squeeze the juice from the orange, blend in a blender along with honey and lingonberries. Add a little zest. Pour half the sauce into the mold, place the turkey pieces in there, and brush the remaining sauce on top. Bake in the oven at 180 degrees for about 40 minutes.

Turkey with cranberry sauce

Ingredients : 500 g turkey fillet, 150 g cranberries, 1 tablespoon honey, 1 orange, 50 ml freshly squeezed orange juice, salt and pepper to taste.

Cut the turkey fillet into pieces, add salt and pepper and fry in vegetable oil for 15 minutes. For the sauce, place cranberries, honey in a saucepan, and pour in freshly squeezed orange juice. Cook for 15 minutes, then add the zest of 1 orange and cook for another 5 minutes. Pour the sauce over the turkey fillet.

Turkey chop

Ingredients : 600 g turkey fillet, 1 tomato, 200 g asparagus, 30 g cheese, garlic, walnuts.

Sauté the prepared asparagus in butter. Beat the fillet. For the sauce, mix ground walnuts with crushed garlic, 6 tablespoons of mayonnaise and half of the grated cheese, pepper and salt. Dredge the meat in flour and fry until almost done. Place it on a baking sheet, top with sauce, asparagus, tomato slices and sprinkle with cheese.

Goulash with turkey

Ingredients : 600 g turkey fillet, 2 onions, garlic, red and yellow peppers, vegetable oil, paprika, tomato paste.

Finely chop the onion, 1 clove of garlic, red and yellow pepper. Cut the turkey fillet into small pieces and fry in vegetable oil for 5 minutes. Add salt, reduce heat and cook for another 10 minutes. Fry onions and garlic in a saucepan in vegetable oil, add peppers. Cook for 5 minutes, then pour in 250 ml of water. Bring to a boil and add turkey, 1 teaspoon paprika, 2 tablespoons tomato paste. Simmer for 7 minutes.

Turkey fillet with rice noodles and vegetables

Ingredients : 1 piece of turkey fillet, 2 medium onions, 1 large carrot, 1 medium radish, 2 bell peppers, 50 g rice noodles, 2 tablespoons vegetable oil, salt, ground black pepper, paprika and chili pepper to taste.

Cut the onion into half rings and fry in vegetable oil until transparent. Chop the carrots into strips, add to the onion and sauté for another 5-7 minutes. Cut the bell pepper and radish into strips and saute for about 5 minutes along with other vegetables. Then add the thinly sliced turkey fillet to the pan. Simmer over medium heat, stirring, until the meat is cooked. Separately, boil the rice noodles and add them to the frying pan with the meat and vegetables, add spices and, stirring constantly, cook for another 3-4 minutes.

Turkey pilaf

Ingredients : 500 g turkey, 1.5 cups rice, 4 tablespoons raisins, 1 onion, cumin, salt, pepper, vegetable and butter.

Boil the turkey. Cut the meat into pieces. Cook the rice separately in the broth. Fry the raisins in vegetable oil, adding chopped onion and cumin. Before serving, mix the ingredients and season the pilaf with butter.

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Turkey Casserole with Bechamel Sauce

Ingredients : 600 g turkey fillet, 1 kg potatoes, 400 g broccoli. For the sauce: 1 liter of milk, 100 g of butter, 100 g of flour, salt, pepper.

Cut the meat into small pieces. Peel the potatoes, cut into cubes or cubes. Place meat, potatoes, broccoli in a mold (size 30x20 cm, height 5 cm). Salt and pepper. Prepare the sauce. Melt the butter. Add flour, fry lightly. Pour in milk. Cook with constant stirring until thickened. Salt and pepper. Pour the sauce over the meat, potatoes and broccoli. Place in the oven. Bake at 180 degrees for an hour.

Turkey soup

Ingredients : 150 g turkey breast, 50 g dried mushrooms, 700 g chicken broth, sesame oil, soy sauce, fresh ginger.

Soak and boil the mushrooms. Cut the turkey into cubes and fry in sesame oil. Add mushrooms, stir and pour in broth. Pour soy sauce into the soup, add ginger and spices, bring to a boil and simmer over medium heat for 15 minutes. Then remove the ginger. Serve with green onions.

Soup with turkey and millet

Ingredients : 700 g turkey fillet, 200 g millet, 800 g potatoes, 200 g onions, 200 g carrots, salt, pepper, vegetable oil.

Finely chop the onion. Grate the carrots on a medium grater. Cut the meat into small pieces. Fry the onion in vegetable oil in a saucepan. Add carrots and fry. Add meat, lightly fry. Pour in water, salt and pepper, cook for about 20-25 minutes. Rinse the millet in hot water (so that it does not become bitter). Peel the potatoes, cut into cubes or cubes. Add millet to the pan with meat. Next add the potatoes. If necessary, add salt. Cook for about 20-25 minutes.

Every family has a tradition of preparing something special for the New Year and Christmas table. Everyone does what works best: some satsivi with lobio, some salmon, some vegetables with mushrooms, and some exotic salads with shrimp and lobster.

Turkey, Potato and Leek Soup

Ingredients : 500 g turkey fillet, 500 g potatoes, 1 leek or 150 g onions, salt, pepper.

Cut the meat into small pieces. Place the meat in a saucepan, pour in 2.5 liters of water, bring to a boil, cook for about 30 minutes. Cut the leek into rings, finely chop the onion. Peel the potatoes, cut into cubes or cubes. Add potatoes to the boiling broth, add salt and pepper, and cook until the potatoes are tender (about 10 minutes). Then add the onion, cook for 1-2 minutes, remove from heat. When serving, you can sprinkle with herbs.

Turkey soup with morels

Ingredients : turkey carcass, 6-12 morels, flour, onion, spoon of butter, 3 eggs, 2-3 tablespoons of cream, 1 loaf soaked in milk, salt, pepper to taste. Remove the meat from the turkey carcass, cut the rest and cook in beef broth.

Fry the morels, add flour, onion and pepper. Then transfer to broth. Fry turkey meat with poultry liver, prepare minced meat, mix with butter, eggs, add cream and bread soaked in milk. Fry this mixture and form it into meatballs. Serve with soup.

Turkey Lemon Soup

Ingredients : turkey fillet, 1 bell pepper, 1 onion, 2 carrots, 2 celery stalks, 2 cups pasta, 1 lemon, garlic, oil.

Cook turkey for 20 minutes. Remove, cut into pieces, strain the broth. Chop onions, garlic, carrots, celery, peppers, squeeze juice from lemon. First fry the onion and garlic in oil, then add carrots, peppers, and celery. Boil vegetables in broth for 20 minutes, then add pasta, turkey, lemon juice, cook for another 8 minutes.

Turkey salad with cherries

Ingredients: 500 g cherries, 3 cups turkey meat, 1 cup chopped celery root, 1/2 cup finely chopped onion, 1/2 cup almonds, 1/2 cup hard cheese, diced, 1 teaspoon mustard, 2/3 cup olive oil, 1/4 cup apple cider vinegar.

Cut the cherries into halves. Cut the turkey into cubes. Combine meat, celery, onion, almonds, cheese and cherries. Prepare a sauce of oil, vinegar, mustard and pour it over the salad.

Shanghai salad with turkey

Ingredients : 400 g turkey fillet, 250 g carrots, 100 g soy sprouts, 8 tablespoons wine vinegar, 100 g vegetable broth, ground ginger, 3 teaspoons horseradish, sesame seeds, 200 g lettuce, 10 tablespoons olive oil.

Marinate the turkey in soy sauce, roll in sesame seeds and fry. Mix grated carrots with salad, meat and soy sprouts. Whisk the vinegar with the broth, horseradish, 8 tablespoons of oil, ginger, salt and pepper. Season the salad with this sauce.

How to cook baked turkey fillet? There are different ways. We suggest baking the meat in the oven with lingonberry sauce, honey, lemon juice and cloves. The fillet will be soft, juicy and flavorful.

Another good thing is that you need very little time to prepare the meat for baking (and the time in the oven can be considered free: your participation in the process is not required). The finished dish looks so appetizing and cute that it can be served on a festive table. As usual, we did a lot, about 8-9 people. You can always make half or three times as much by dividing the amount of all ingredients in half or by three accordingly.

Need to:

Turkey fillet – about 1.5 kg (for this dish, for “aesthetic” reasons, we prefer breasts, because they are more even pieces)
Lingonberry sauce - 3 tablespoons (we often buy ready-made, you can replace it with lingonberry jam, crushed or pureed lingonberries with sugar, or you can also use cherry jam - it will also be delicious)
Honey – 3 tablespoons
Lemon juice - 3 tablespoons (this means freshly squeezed juice, that is, in simple terms, you need a lemon, usually half a lemon is enough)
Cloves (comment “for dummies”: not flowers, of course, but a spice with the same name) – 40-50 dried buds (to be honest, we never counted, we just took it from a bag...)
Table salt – approximately 3 teaspoons
Ground black pepper - to taste and if desired, we often don’t add it at all
Margarine or butter - just a little, 10-15 grams, to grease the baking dish

Preparation:

Place lingonberry jam (sauce) in a small bowl or mug. Add the juice just squeezed from fresh lemon there ( watch our video recipe!). Add honey to the same bowl.

Mix jam, honey and lemon juice until smooth.

Wash the turkey fillet with cold running water and pat dry with a towel. We have meat not in one piece, but in two: otherwise it would be difficult to put it in a baking dish. Using a sharp knife, make cuts in the meat using diagonal lines (the distance between the cut lines is approximately 2.5-3 cm). The depth of the cuts can vary from 3-4 millimeters if the piece of fillet is relatively thin, to 8-10 millimeters if the piece of meat is thick.

Grease a baking dish with margarine or butter, place the meat in the pan and salt it evenly.

Brush the meat with the lingonberry-honey-lemon sauce we mixed; if the sauce remains, just pour it on top of the meat and let it drain into the mold.

We stick a clove bud into each diamond formed by the cut lines. This is not so easy to do, dry buds break when you try to stick them into the meat, so we advise you to first make punctures and cuts with a knife with a thin sharp tip, and then insert cloves into these punctures.

Bake in an oven preheated to 200 degrees (this is, if you don’t have a thermometer in the oven, the heating level is slightly above average) for about 45-50 minutes. Place the pan on a baking sheet or on a wire rack at medium height. Attention! We never tire of reminding you: if your baking dish is glass, you need to put it in a cold oven and increase the time by 10-15 minutes (about how long your oven will warm up to the desired temperature).

We determine the readiness of the dish by color: the meat will brown and a yellowish-pinkish crust will begin to form on the surface. Transfer the finished meat to a platter or large plate and serve. Your guests, having tried it, will probably want to know how to cook baked turkey fillet in the oven to get such aromatic and soft meat.

Description: Poultry meat with sweet and sour lingonberry sauce. In preparing this dish, your indispensable helpers will be Scarlett kitchen utensils.

Ingredients: .

Lingonberries are quite healthy berries, but due to their specific bitter taste, they are not very consumed when fresh. But culinary experts figured out how to combine the health benefits of lingonberries with a pleasant taste and created an amazing sauce. It serves as a decoration for any dish due to its bright color and tastes well with many foods. Meat, fish, poultry, vegetables, even fruits will always be more delicious and piquant if you top them with lingonberry sauce. This sauce is especially popular in Sweden, in fact, where it comes from. There, literally everything is seasoned with it - from meatballs and casseroles to elite dishes. For a more original taste, alcoholic beverages - cognac, wine, vodka - are added to the sauce in small quantities. The most common component is sugar or honey; vinegar, spices, and herbs may be included in small quantities.

Lingonberry sauce - the best recipes

Ingredients: 1 glass of lingonberries, wine (port, Madeira, sherry) - 100 ml, 1 quince, a spoon of olive oil, 1 table each. lie honey and sugar without a slide, spices: black pepper, a couple of cloves, cinnamon (or cardamom).

Examples of dishes with Lingonberry sauce

A sort of simplified version of cooking Christmas poultry with lingonberry sauce. You can, of course, bake a whole carcass, but that’s a slightly different and longer story. With us, cooking will take less time, and the taste will be no worse. Instead of fillet, you can use turkey thigh meat, cutting it into the bone. And not only turkey, duck or goose fillet is also suitable. Any lingonberry can be used – frozen or fresh. The sauce has a sweet and sour taste. If you want to make it more sour, you can reduce the amount of sugar.

Pour frozen or fresh lingonberries with cold water and boil. The berries become soft quite quickly.

Let's start preparing the sauce. Pour vodka into the berry broth, add sugar and boil this mixture a little for seven to ten minutes at a low boil.

Ingredients: pork (poultry) pulp or fillet – 0.5 kg, salt, honey – 2 tbsp., 1 orange, lingonberries – 0.3 kg.

Remove the zest from the orange and squeeze out the juice. It should be about half a glass (100 ml).

Place lingonberries and honey in a blender bowl, pour in orange juice and mix. Then add orange zest to the mixture.

Cut the meat into pieces, much like chops, just don’t beat it, add salt. The thickness of the meat slice is approximately a centimeter. You can take the meat with a little fat.

Pour half of the lingonberry mixture into a prepared baking dish, place the meat in it, pour in the remaining sauce and place in the oven for an hour (180C).

To make the simplest lingonberry sauce, you need to pour 200g of berries with half a glass of water and boil for several minutes. Next, rub the mixture until smooth (or leave it as is, with whole berries), add one or two tablespoons of sugar and simmer for three minutes until thickened. For piquancy, you can add a tablespoon of cognac.

Ingredients:

A beautiful, elegant, healthy dish. Easy to prepare. A dish of turkey in lingonberry juice is suitable for both a festive table and a regular dinner.

More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android

Wash the turkey fillet, dry it and cut into portions. Transfer the turkey fillet to a marinating bowl. Sprinkle with Italian seasoning and pepper. Stir and add the Peking Duck gourmet sauce. Cover with a lid and marinate in the refrigerator for 2-3 hours. (If there is no such sauce, you can use any soy sauce -150 g and 3-4 cloves of garlic)

While our fillet is marinating. Let's prepare lingonberry sauce. We wash the lingonberries and fill them with cold water. Bring to a boil and immediately remove from heat. Pour 1/2 of the broth into a glass and set aside.

Pour the rest of the lingonberry broth into a bowl. Then rub the berries through a sieve. Place the resulting mixture on low heat again. Add wine, sugar, salt, cinnamon, cloves, pepper. (I added Martini to my sauce. You can add any alcohol). Boil for 5-10 minutes. Turn off the heat, add starch diluted in cold water, mix thoroughly and cool the sauce.

Fry the marinated turkey fillet in a frying pan until golden brown. Gradually pour the lingonberry broth from the glass into the frying pan. Cover with a lid and simmer over low heat until done, 20 minutes.

Place the fillet on a plate, pour over the sauce and serve with your favorite side dish.
Bon appetit!

I'll tell you how to make lingonberry sauce for turkey. This sauce is sweet and sour and perfectly highlights the delicate flavor of turkey. Try it, it’s a very delicious combination, and it’s easy and quick to prepare!

This homemade lingonberry sauce for turkey is quick and easy to make. I know from experience that grape sauce goes best with fish, and cranberry sauce goes best with steak. This sauce seems to be made for poultry! Try it!