How to stew turkey meat in a frying pan. How to stew turkey with vegetables on the stove, in the oven and in the slow cooker

Turkey meat is considered dietary. It does not cause allergic reactions even in children, is easily digestible, contains a large amount of protein and little fat, due to which it has a low calorie content. Turkey stewed with vegetables is especially tasty and healthy.

Cooking features

There is nothing complicated about stewing turkey with vegetables. However, in order for this dish to turn out tasty and aromatic, you need to know a few secrets.

• An old turkey will never get tender, no matter how well it is cooked. Therefore, experts advise choosing a carcass weighing from 5 to 7 kilograms. This is the weight of a turkey at 16 weeks of age. It makes the most delicious stew with vegetables.
• The quality of meat is not only about its age, so when buying you should also pay attention to the appearance of the turkey. High-quality meat will have a uniform shade without yellowness.
• The turkey does not stew for too long, but still, to prevent the meat from burning during stewing, you need to carefully monitor the water level. In addition, it doesn’t hurt to know that in a pot with thick walls that hold the temperature inside well, the turkey will cook faster. Therefore, the ideal vessel for preparing turkey stewed with vegetables is a cauldron. A multicooker is no less suitable for this purpose.
• The taste of the finished dish will be affected by the quality of not only meat, but also vegetables. To get the expected result, you need to choose fresh vegetables, preferably grown in your own garden, not spoiled by any diseases.

How to prepare a turkey stew with vegetables often depends on the recipe. Therefore, it is advisable to follow the technology described in each specific case.

Turkey stewed with vegetables and sour cream

• turkey fillet (breast) – 0.5 kg;
• carrots – 100 g;
• onion– 100 g;
• zucchini – 0.25 kg;
• bell pepper – 0.2 kg;
• garlic – 2 cloves;
• vegetable oil – 80 ml;
• sour cream – 0.2 l;
• dried basil – 5 g;
• water – 0.25 l;
• ground black pepper, salt - to taste.

Cooking method:

• Rinse the fillet and cut across the grain into pieces about 10–12 mm thick.
• Pour half the oil specified in the recipe into the pan. Heat it up and put the turkey pieces in it, after salting and peppering them.
• Fry each piece on both sides until golden brown. Each side will take approximately 5 minutes.
• Wash the bell pepper, removing the seeds, cut lengthwise into 6 pieces and chop into thin strips.
• Peel the onion, cut into 4 parts and cut into quarters of rings.
• Peel, wash and grate the carrots using the large-hole side of a grater.
• Wash the zucchini. If it is young, then immediately cut it into cubes. If the zucchini is overgrown, you must first peel it and remove the seeds.
• Heat the remaining oil in another frying pan or immediately in a cauldron. Place the onion in it and fry it for 5 minutes over low heat.
• Add carrots to the onions and fry them together for another 5 minutes.
• Transfer the roast to the cauldron if this has not been done before. Also add pieces of turkey breast, zucchini and bell peppers here. Sprinkle everything with basil and add sour cream.
• Place over low heat and simmer the turkey with vegetables in sour cream for 10 minutes. Add a glass of warm boiled water. Continue to simmer covered for another half hour.
• Turn off the heat or reduce it to a minimum. Simmer the finished dish for another 10 minutes.

Serving turkey stewed with vegetables in sour cream is best served with a side dish of rice or potatoes.

Turkey stewed with vegetables in tomato sauce

• turkey fillet – 0.4 kg;
• zucchini – 0.5 kg;
• tomatoes – 0.3 kg;
• onions – 100 g;
• tomato paste – 75 g;
• dried garlic – 5 g;
• basil – 5 g;
• ground black pepper – 5 g;
• salt - to taste;
• vegetable oil – 50 ml;
• water or chicken bouillon– 0.2 l.

Cooking method:

• Wash the turkey and cut into not too large pieces, trying not to vary greatly in size.
• Pour boiling water over the tomatoes and remove the skins. Tomato pulp cut into small cubes.
• Peel the onion and cut into half rings.
• Heat vegetable oil in a cauldron or thick-walled saucepan. Place the onion in it and sauté until it turns golden.
• Wash the zucchini, peel off the skin with a vegetable peeler, cut lengthwise and remove the seeds with a spoon.
• Cut the squash pulp into small pieces.
• Add the turkey pieces to the onion and fry them for 10 minutes.
• Sprinkle turkey with seasonings, add broth, and tomato paste. Simmer the turkey with the lid closed for 10 minutes.
• Place tomato and zucchini cubes in a cauldron and add salt. Continue simmering for another 20 minutes.

Turkey with vegetables prepared according to this recipe can be served without a side dish, but in this case it would not hurt to put pieces of toasted bread on the table.

Turkey stewed with vegetables in a slow cooker

• turkey meat – 1 kg;
• carrots – 100 g;
• onions – 100 g;
• zucchini – 0.3 kg;
• bell pepper – 0.2 kg;
• tomatoes – 0.2 kg;
• vegetable oil – 50 ml;
• water or chicken broth - 100 ml.

Cooking method:

• Wash the turkey meat and cut into medium-sized pieces.
• Wash the zucchini, peel and remove seeds if necessary. Cut into cubes.
• Wash the tomatoes and make a cross-shaped cut on them with a sharp knife on the side opposite the stalk. Place the tomatoes in boiling water for 2 minutes. Remove with a slotted spoon and place in cold water to cool quickly. Remove from the water, peel, cut into cubes or small slices. You don’t have to peel the tomatoes by cutting them right away, but in this case the peel will appear in the finished dish.
• Remove the skin from the onion and cut the onion into half rings.
• Grate the carrots, preferably using a coarse grater or grater designed for making Korean snacks.
• Pour oil into the multicooker bowl, place onions and carrots in it. Without closing the lid, run the baking or frying mode for 20 minutes.
• After 10 minutes of frying the vegetables, add the turkey meat to the slow cooker and fry it for 10 minutes.
• Place the remaining vegetables in the multicooker, pour in a little water, salt and pepper. Close the lid and run for 60 minutes.

Turkey stewed with vegetables in a slow cooker is no worse than cooked in any other way. Meanwhile, using a multicooker frees the housewife from having to stand at the stove for a long time, thereby allowing her to do other things, such as preparing a side dish. After all, turkey stewed with vegetables in a slow cooker according to the given recipe should preferably be served with a side dish.

The turkey cooks fairly quickly. Vegetables add freshness to the dish, it turns out juicy and satisfying.

Turkey meat is one of the healthiest, due to its composition with many vitamins and microelements. Its taste does not disappoint either.

Benefits and harms

The nutrients contained in this meat have a positive effect on the body's absorption of calcium. Therefore, for the strength of bone tissue, hair and nails, turkey meat must be present in the diet.

Turkey meat, baked in the oven or stewed in own juice, is dietary and suitable for diabetics, as well as patients in the postoperative period. The broth from this bird also has an excellent effect, especially during colds and flu. Turkey is considered one of the foods used to prevent cancer.

But there are also several negative aspects, due to which the use of the product should be reduced or completely eliminated. Contraindications are problems with:

• liver;
• kidneys;
• pressure.

If you have at least one point, you should consult your doctor.

Cooking methods

Turkey can be stewed, baked and fried. But the healthiest thing is stewed meat, which is important to prepare correctly. To do this, the bird must be completely defrosted. The process takes 1-1.5 hours.

Next steps depend on what part of the turkey is being used. To prepare any section, first cut the carcass into pieces. Meat should be cut strictly along the grain. Then it is washed and dried.

In order to stew the turkey in pieces, you need to remove the meat from the bones and cut it. (The softest and most tender part of the bird is the thigh, so it is used more often).

Then chop the onion (1-2 heads) and fry on butter with meat (about 1 kg), salt and black pepper until slightly browned and fragrant. Seasonings can be added to taste.

Then you need to pour 1 cup into the saucepan (into the frying pan). cold water and, closing the lid, leave to simmer over low heat for 1 hour. After this time, add salt to the dish (if necessary) and remove from heat.

There is another simple recipe for fillet stewed in tomato sauce with vegetables. To prepare, turkey breast (400 g) is cut into medium equal pieces and washed. Tomatoes (300 g) are scalded with boiling water, sanded and cut into cubes. Peel 1 onion and cut into half rings.

Now you can add seasonings (basil, dried garlic, ground black pepper - 5 grams each), meat broth or water (200 ml) and tomato paste (75 g). This mixture must be simmered for about 10 minutes under the lid.

Meanwhile, a half-kilogram zucchini is peeled from skin and seeds and cut into small cubes, which are poured into a saucepan along with the tomatoes. Salt everything to taste and simmer for another 20 minutes. The dish is ready.

It can be served with a side dish or fried bread.

Turkey thighs make great oven roasts. The meat is stewed in ceramic pots with vegetables. The dish is very aromatic and tasty, and is very easy to prepare.

First, you need to remove the thigh (750 g) from the bone and cut into pieces of medium thickness. The bones should not be thrown away - it is better to put them in a saucepan, add water and cook the broth. You will need about 5 ladles of it (based on 5 pots).

The meat is salted and peppered, then fried in a hot frying pan with sunflower oil or other fat until a slight golden brown crust forms. Then place the turkey on a plate.

Next, you need to cut the carrots (200 g) into cubes and fry them in the fat remaining from the bird. Then the leeks (100 g) are cut into rings, the potatoes (800 g) are cut into large pieces, and the prunes (10 pcs) are cut in half.

Now you can put food in pots. Place one bay leaf at the bottom. This is followed by the turkey, arranged in an even layer. Next, potatoes, fried carrots, prunes, leeks and one clove of finely chopped garlic are placed in the container in succession. The placement is completed with cherry tomatoes (2 pieces in each pot), cut into halves. Salted broth in the amount of one ladle is poured last.

All containers are covered with lids and placed in a cold oven. Cook at a temperature of 180 degrees for one and a half hours. This dish is served hot.

In about the same time, you can stew the turkey in a slow cooker. The vegetables that complement this dish are rich in vitamins and microelements and are good for health.

So, first you need to wash the turkey (1 kg) and cut into medium-sized pieces. Next, completely peel and chop the zucchini into small pieces (300 g). Tomatoes (200 grams) are also cut into pieces, but first dipped in boiling water and the skins are removed. Onions (100 g) are peeled and cut into half rings. Carrots (100 g) are also peeled and grated on a coarse grater.

After preparing the ingredients, pour vegetable oil (50 g) into the bowl, add onions and carrots and, without closing the lid, cook for about 20 minutes in frying mode. After 10 minutes, add poultry to the frying mass and cook further.

At the end of the set frying time, add the remaining vegetables, a little water, salt and ground black pepper (or other seasonings to taste) to the bowl. Now you can close the lid and cook the turkey for 1 hour in the stew mode.

You can use whatever you like as seasonings. However, Caucasian spices are more suitable for turkey, such as:

• ginger;
• turmeric;
• cinnamon;
• carnation;
• black pepper;
• cardamom.

Using this method, you can do other things while cooking, since the dish does not burn in the multicooker. Eat deliciously!

For information on how and how long to stew turkey in pieces, watch the video below.

If you are tired of chicken and don’t like duck meat, then it’s time to pay attention to one of the most low-calorie and hypoallergenic meat products- turkey meat. It harmonizes perfectly with vegetables and cereals.

Dietary meat is especially useful in combination with stewed zucchini, eggplant, tomatoes, cabbage, pumpkin, potatoes and others. vegetable crops from your garden. Here are just a few recipes.

Recipe step by step

Ingredients	Quantity
turkeys -	about a kilogram
vegetable oil -	3-5 tablespoons
eggplant of milky ripeness -	2-3 pcs.
carrots -	3 pcs.
bulbs -	2 pcs.
garlic -	3 prongs
tomatoes -	5 medium
bell pepper -	1 large fleshy pod
curry -	a couple of pinches
fresh dill -	bunch
salt and pepper -	taste
Cooking time: 90 minutes	Calorie content per 100 grams: 72 Kcal

Turkey stewed with vegetables is prepared in stages:

Recipe for stewed turkey with vegetables in sour cream

Ingredients:

• 0.4 kg turkey meat without bones and skin;
• 250 grams of sour cream with fat content up to 15%;
• 0.2 kg cauliflower;
• 0.2 kg of broccoli florets;
• 2 small zucchini of milky ripeness;
• 1 bunch of parsley;
• 3-4 tablespoons of refined deodorized sunflower oil;
• 2 onions;
• Khmeli-suneli seasoning;
• 2 bell peppers (yellow, red).

Cooking time 1 hour 15 minutes. One hundred gram serving contains about 69 kcal.

Cooking:

1. Rinse the poultry meat in the sink, let the water drain, cut into strips, sprinkle with salt and Khmeli-suneli and leave to marinate in a plate while you work with other ingredients of the dish;
2. Wash the cabbage forks, divide into individual small inflorescences, cutting off the long, rough stalks, and boil in salted water for several minutes until half cooked;
3. Peel the onion heads and cut into half rings. Let it sit for a couple of minutes sunflower oil in a cauldron (containers with a thick bottom and walls);
4. Add sliced ​​meat to the onion frying, stir, give the turkey pieces time to brown a little;
5. Small young zucchini fruits can be cut into thin rings without peeling and seeds;
6. Free the sweet pepper pods from seeds and stalks, cut into large (1.5-2 cm) pieces of any shape;
7. Pour chopped zucchini, peppers, boiled cabbage into the cauldron, pour sour cream. Add water if necessary. After sour cream sauce boils, reduce the heat and simmer under the lid for a quarter of an hour;
8. A couple of minutes before cooking, sprinkle the dish with fresh parsley.

Stewed vegetables with turkey breast in the oven

You will need:

• 1 small turkey breast;
• 8 potatoes;
• 2-3 small carrots;
• a pinch of nutmeg powder;
• 3 cloves of garlic;
• 1.5 teaspoons salt;
• 1 teaspoon ground paprika;
• a pinch of black pepper;
• 10 milliliters olive oil;
• 0.2 kg broccoli;
• greens to taste: cilantro, onion, dill.

Cooking time will be 3 hours. Calorie content: per 100 grams 70 kcal.

Recipe step by step:

1. Wash the breast, remove the skin (if present), remove excess moisture with paper napkins;
2. Prepare the marinade for the breast. In a small bowl (mortar) combine the spices: nutmeg, paprika, salt, ground pepper, chopped garlic clove, add olive oil and thoroughly mash everything until smooth;
3. Rub the spice mixture into the breasts. Cut the remaining garlic into small slices. Using a sharp knife, make punctures in the meat and stuff it with garlic. Place the bird in a deep bowl, cover the top with a plate or cling film, and leave to marinate for a couple of hours;
4. Peel the potatoes with a vegetable peeler and cut into large or medium-sized slices. Grate the peeled carrots onto coarse grater. Divide the broccoli into small stalks. Finely chop the fresh herbs;
5. Fry the marinated breast in a frying pan in vegetable or animal fat until an appetizing golden crust forms;
6. Place potatoes and carrots in a deep stewing dish (duck dish), add salt. Place the turkey breast and broccoli on top, add enough water to cover the vegetables, cover with a lid and place in a well-heated oven. Simmer for about half an hour until the potatoes are ready;
7. To serve, place the breast in the center of the dish on vegetable stew and sprinkle with herbs.

Method of cooking in a slow cooker

Required Products:

• 0.6-0.7 kg turkey thigh fillet;
• ground cilantro seed to taste;
• 20 milliliters of olive oil;
• 3 cloves of garlic;
• 1 head of white cabbage (0.5 kg);
• 3 carrots;
• 4-5 tablespoons of concentrated tomato paste;
• 5 potatoes;
• bunch of dill.

Preparing the dish will take about an hour. Calorie content: per 100 grams 68 kcal.

How to cook turkey fillet stewed with vegetables in a slow cooker:

1. Wash the fillet and cut into 2-2.5 cm cubes. Sprinkle with ground cilantro;
2. Heat olive oil in a multicooker bowl and fry the fillet for 5-6 minutes in the “Fry” mode, adding the required amount of salt, which will allow you to retain most of the juice inside the meat pieces;
3. Peel and squeeze the garlic cloves onto the meat through a press;
4. Remove the skins from potatoes and carrots. Remove the top leaves from the cabbage;
5. Cut the potatoes into small cubes and add to the poultry fillet, switch the device to the “Stew” mode, close the lid and cook for a quarter of an hour;
6. Chop the cabbage and carrots into thin strips, add salt, mix and squeeze with your hands. Place everything in the multicooker container and continue simmering for 20 minutes in the same mode;
7. Place concentrated tomato paste in the multicooker bowl, stir, check if there is enough liquid, taste for salt, add chopped herbs;
8. Let simmer covered for 5 minutes. Turn off the device and leave it to sit for a quarter of an hour in this position.

1. Always make your choice in favor of fresh and high-quality meat, pleasant to look at and elastic to the touch;
2. Turkeys are the largest of the domestic birds. Give preference to smaller specimens, their meat is much more tender;
3. Turkey is very easy to cook. To give poultry meat a tender, spicy, rich taste use a variety of marinades and sauces.

Bon appetit!

turkey thigh – 800 g;

frying maggi with onions and carrots – 2 tbsp;

bell pepper – 1 pc. ;

spices for meat - to taste;

olive oil – 1 tbsp. ;

canned pitted olives - half a jar;

soy sauce– 1 tbsp. l. ;

tomato sauce dolmio “with olives – 1 jar

You can marinate the meat a little - about thirty minutes, or you can start cooking right away.

If you take any other tomato sauce without olives, then you can put more of them.

You can serve stewed turkey with vegetables with any side dish. The dish looks appetizing and summery. Olives are not popular in my family, but the ones cooked with meat did not raise any objections; everyone liked the dish. Turkey has its own unique taste and the meat is tender, the vegetables add piquancy to the dish.

fotorecept.com

Stewed turkey thigh recipe

My husband's favorite dish:

braised turkey thigh with vegetables (recipe)

My Italian is a gourmet with a very delicate taste, and also burdened with memories of how his French grandmother cooked. Even in Italy it is difficult to please him in a restaurant. That's why I had to suffer at first. He doesn’t like Olivier, sometimes he enjoys eating “Mimosa” with salmon - he calls fish cake. I made buckwheat for myself, several times with mushrooms, he sniffed it with pleasure, and ate it out of politeness. My friend made her own magical fluffy pancakes at our place - I also ate them out of politeness. I got the rabbit to like it about the fifth time. but now it’s my signature dish and, to be honest, it’s tastier than my mother-in-law’s;)

Mostly we use stewed turkey thigh with vegetables - it is eaten with a quiet purr.

Braised turkey thigh with vegetables (recipe)

A turkey thigh, or maybe a leg with it, is stewed wonderfully. Remove the skin, remove fat and films. Make deep cuts where the meat is particularly thick and near the bone. Place garlic, cut into thick slices, into the slits. Place in a deep container and marinate - pour over Worcestershire sauce (gives a wonderful smoky taste). [Ingredients of Worcestershire sauce]

Leave the turkey meat in the cold for at least 5-6 hours, or better yet until tomorrow.

Then there are finely chopped onions (I also add finely chopped parsley stems without leaves), then carrots, cut into slices (I add a lot, my men really love the carrot side dish) and, if desired, thinly chopped colored peppers. All this is fried on its own.

After 5 minutes, turn over and top with vegetables.

After another 5 minutes, turn it over again and add dry white wine (by eye, about 0.5 - 0.75 cups). After white wine, simmer covered!

It stews quite quickly. At the end you can add chopped garlic. You can finish here until the meat is soft, or you can, when it’s almost ready, add potatoes, push them under the meat and add water or broth. Simmer until the potatoes are ready.

www.newwoman.ru

Braised turkey thigh fillet

Cooking on the stove

Red turkey meat – 400 grams

Champignons – 1 jar or 4-5 pieces fresh large

Tomato – 1 cup

Sour cream – 3-4 tablespoons

Vegetable oil – 1 tbsp.

Pepper mixture or poultry seasoning

Dill and parsley

Good day, dear visitors!

Cooking turkey .

1. Cut the fillet into pieces, add salt and sprinkle with a mixture of peppers.

3. We also cut canned mushrooms.

4. In a frying pan with one tablespoon of vegetable oil, fry the pieces of meat.

5. When fried, add onion.

6. When the onions are browned, put the mushrooms in the frying pan and simmer, stirring, until everything has a nice crispy color.

7. Pour the tomato into the pan and add a few spoons thick sour cream. Stir.

8. Add water to the pan so that it covers all the meat, bring to a boil and, turning down the heat, simmer for about 40 minutes. As soon as the meat is ready, taste for salt and add more salt if necessary. Turn off the stove.

9. Sprinkle the finished dish with parsley and dill.

Your opinion about the recipe is important to me, I will be glad to read it in the comments!

my-gril.ru

Turkey thigh in the oven

Stewed meat always turns out tasty, juicy and much healthier than fried meat.

Turkey thigh baked in the oven , great complement vegetable side dishes, for example spaghetti squash, stewed zucchini, parsnip puree, cauliflower, broccoli, stew and many other dishes.

Recipe preparations turkey thighs in the oven simple enough. We will need the meat itself turkeys , onion and garlic. As for spices, you can add whatever you like here.

Getting started with the cooking process turkey stew, first, peel and cut the onions into cubes.

Rinse the turkey meat (I used thigh fillet) in cool running water and cut into cubes.

Pour water into the frying pan, add the meat, cover with a lid and simmer over low heat.

Stir the meat periodically so that it is steamed equally on all sides.

When the meat becomes lighter evenly on all sides, add the onion and simmer for 5-7 minutes.

Then add the ground mixture of 5 peppers, turmeric, ginger.

Stir, if the juiciness of the onion is not enough, add additional water so that the meat is stewed and not fried.

Stir, cover with a lid and leave to simmer over low heat under the lid until the turkey is completely cooked.

Meanwhile, peel the garlic, cut the cloves into arbitrary pieces and cubes.

When the meat is completely cooked, add garlic to it, stir and turn off.

We post the finished ones turkey thighs cooked in oven onto portioned plates and serve with fresh herbs and vegetables, as well as a side dish and a salad made from them.

From the specified amount of ingredients, the result is about 5 servings.

Ingredients

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Fry turkey fillet steaks on each side over medium heat.

Fry turkey fillet pieces over medium heat.

Braise turkey fillet. Fry the turkey legs in a frying pan over medium heat.

How to deliciously fry a turkey

Turkey products in batter
Turkey fillet - half a kilo
Squirrels chicken eggs- 3 pieces
Flour - 3 tablespoons
Vegetable oil - 2 tablespoons
Salt and pepper - to taste

Battered Turkey Recipe
Separate the whites and pour into a bowl. Add flour, a little salt and pepper, and beat well.
Cut the turkey fillet into pieces, beat each piece, add salt and pepper.
Heat a frying pan, pour oil. Dip each piece of turkey into the batter and place in the pan. Fry the turkey in the batter for 10 minutes on each side over medium heat, uncovered.

How to Roast Turkey Drum Pieces

Products
Turkey drumstick - 1 piece
Olive oil - 3 tablespoons
Paprika - 1 tablespoon
Garlic - 2 cloves
Dried basil - 1 teaspoon
Soy sauce - 2 tablespoons
Balsamic vinegar - 2 tablespoons
Salt - 1 teaspoon

How to fry a turkey drumstick in a frying pan
Cut the turkey drumstick crosswise into pieces 2 centimeters thick. Place the drumstick in a bowl. Peel the garlic and pass through a garlic press. Mix sauce: 2 tablespoons olive oil, paprika, soy sauce, basil, balsamic vinegar and salt. Pour the sauce over the turkey legs, cover and set aside. room temperature for 1 hour, after half an hour of marinating, turning the pieces over.
Heat a frying pan over medium heat, add 1 tablespoon of olive oil and add the turkey drumsticks without the marinade. Fry the turkey drumstick for 3 minutes on each side over high heat, then pour in the marinade and simmer for another 10 minutes.

Rules for frying turkey

The simplest and quick way fry the turkey - cut the fillet into pieces with a side of 2-3 centimeters, place in a hot frying pan with oil and add salt and spices while frying. Fry 1 layer of fillet pieces for 10 minutes over medium heat, stirring constantly so that the pieces are fried on all sides. Then cover the pan with a lid and simmer. Optionally, you can add cream, sour cream, tomato or soy sauce - then the turkey will be immediately with the sauce, which can be served as a side dish.

Turkey meat is a very environmentally friendly product, so even if you fry pieces of turkey fillet for 10-15 minutes, the meat can already be eaten. To make the turkey pieces softer, after frying, you can cover the frying pan with a lid and simmer the meat for 3-4 minutes.

Fry the turkey fillet in a frying pan, cutting it into large layers - steaks, or chopping it into pieces with a side of 2-4 centimeters. Whole turkey drumsticks and wings are less often fried - they are very large in size, so only a small amount of them will fit in a frying pan and they should be cooked for a very long time.

Before roasting the turkey, you can marinate it for 15 minutes in a sauce or marinade.

How to stew turkey with vegetables

Products
Turkey fillet - 500 grams
Zucchini - 1 piece
bell pepper- 1 piece
Tomatoes - 2 pieces
Carrots - 1 piece
Onions - 1 piece
Garlic - 2 cloves
Olive oil - 4 tablespoons
Ground black pepper - half a teaspoon
Parsley - half a bunch
Turmeric - half a teaspoon
Salt - 1 teaspoon

How to stew turkey with vegetables
If frozen, defrost the turkey, wash it and cut it into cubes about 3 centimeters wide.
Heat a frying pan, pour 2 tablespoons of olive oil, add the turkey, fry for 10 minutes over medium heat without a lid, stirring.
Peel and cut the onion into half rings. Peel the carrots and grate on a coarse grater.
Wash the tomatoes, cut them, pour boiling water over them and peel them. Cut in small pieces.
Peel the zucchini, remove the seeds and cut into cubes. Wash the bell pepper, cut in half, remove the seeds and cut into thin half rings. Peel the garlic and chop finely.
Heat a frying pan, pour 2 tablespoons of vegetable oil, add onions, alternately carrots, peppers, tomatoes, zucchini at intervals of 5 minutes.
Combine vegetables with turkey, salt and pepper, sprinkle with turmeric, add garlic, pour in half a glass of boiling water and simmer for 20 minutes under the lid.
Serve turkey with vegetables, sprinkled with chopped parsley and sour cream.