Turkey stew for the winter: cooking options

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Sunday, April 22, 2020 20:24 + to quote book

Stewed dishes are quick and easy to prepare and always turn out tasty, satisfying and nutritious. Canned meat will come to the rescue when you need to feed your family in a short time or when you don’t have fresh meat on hand at the right time.

What to cook from stew?

Recipes with stewed meat will surprise you with their variety and possible variability.

1. You can quickly get an appetizing second dish by adding heated canned food to pasta, mashed potatoes, boiled or baked vegetables.
2. Any cereal porridge with stew is quick and easy to prepare
3. Pilaf cooked with the addition of stew or as a main course is incredibly tasty.
4. Instead of fresh meat, you can use canned meat to prepare roasts, stewed vegetables, stews, pies or casseroles.
5. Dishes made from beef stew, canned pork, poultry, and rabbit are equally tasty.

How to cook pasta with stew?

Navy-style pasta with stewed meat is a recipe that will help out in times of catastrophic lack of time for cooking. In just 20 minutes you can cook a delicious lunch or dinner and feed your hungry family plenty of it. Carrots can be excluded from the recipe or, on the contrary, the composition of the fry can be expanded by adding other vegetables.

Ingredients:

• stew - 1 can;
• pasta – 200 g;
• onions and carrots - 1 pc.;
• vegetable oil and butter – 30 g each;
• salt, pepper, herbs.

Preparation

1. Boil the pasta, drain, season with butter.
2. Fry the onions and carrots in vegetable oil, add the stew, heat for 5 minutes, adding spices and herbs at the end.
3. Mix pasta with fried stew and vegetables and serve immediately.

Pearl barley porridge with stewed meat

The meal will be not only tasty, but also incredibly healthy if you prepare stew with barley. The latter can be cooked in the traditional manner on the stove in a saucepan, steam the cereal for 12 hours in a thermos, or entrust the preparation of porridge to a multicooker by selecting the appropriate mode and setting the timer for 2 hours.

Ingredients:

• stew - 1 can;
• pearl barley – 200 g;
• onions – 1 pc.;
• carrots – 2 pcs.;
• garlic – 1-2 cloves;
• vegetable oil and butter – 30 g each;
• salt pepper.

Preparation

1. The pearl barley is soaked for 6 hours, washed and boiled on the stove in water for 1 hour.
2. Add butter to the porridge.
3. Fry onions and carrots in vegetable oil, adding garlic and stew at the end.
4. Add cooked porridge to fry.
5. The pearl barley and stew are heated together for 3-5 minutes and served.

Pilaf with stewed meat

Pilaf cooked with stew cannot be called classic, but the dish manages to taste quite decent and is easy to prepare. You can make the recipe in a saucepan on the stove, in a cauldron outdoors on a fire, or in a slow cooker. The set of added spices can be compiled individually from preferred components, including cumin, barberry, saffron, coriander and others.

Ingredients:

• stew – 500 g;
• rice – 1.5 cups;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• garlic – 1 head;
• vegetable oil – 50 ml;
• salt, spices for pilaf.

Preparation

1. Fry onions and carrots in oil.
2. Add stew and spices.
3. Pour in 2.5-3 glasses of water, add washed rice.
4. Cook the rice and stew until the moisture evaporates, without stirring and maintaining moderate heat.

Stewed soup - recipe

The stewed dishes prepared for the first course are tasty and nutritious. The hot dish can be filled with all kinds of vegetables, cereals, and legumes. Pea soup with canned meat is especially aromatic. If desired, you can add a slice of fried smoked sausage, brisket or bacon.

Ingredients:

• stew – 300 g;
• peas – 200 g;
• water – 2.5 l;
• onions – 1 pc.;
• carrots – 1 pc.;
• garlic – 1 clove;
• vegetable oil – 30 ml;
• salt, pepper, bay, herbs.

Preparation

1. The peas are soaked for 10-12 hours, washed and boiled in water until almost tender.
2. Add potatoes and cook for 10 minutes.
3. Add stewed meat, fried onions, carrots and garlic to the soup, add seasonings.
4. Cook the pea soup with the stew for another 5 minutes, serve hot with herbs.

Borscht with stewed meat – recipe

Like other stewed first courses, borscht will be satisfying, nutritious and will allow you to avoid preparing a second dish for lunch. Instead of tomato paste, you can use grated fresh tomatoes, tomato juice or sauce. At the end of cooking, taste the hot food and add a little sugar if necessary.

Ingredients:

• stew – 300 g;
• cabbage – 300 g;
• potatoes – 5 pcs.;
• tomato paste – 2 tbsp. spoons;
• onions – 2 pcs.;
• carrots – 1 pc.;
• garlic – 1 clove;
• bell pepper – 0.5 pcs.;
• vegetable oil – 30 ml;
• vinegar – 0.5 teaspoon;
• salt, pepper, bay, herbs.

Preparation

1. Place chopped potatoes and cabbage in a saucepan, add water and cook until soft.
2. Fry beets, carrots and onions separately in oil until soft.
3. Combine the two fried dishes, add paste and vinegar and heat together for 5 minutes.
4. Transfer the dressing into a saucepan, add the stew, seasonings, and garlic.
5. Warm up the borscht with the stew for another 5 minutes, serve with herbs.

How to cook potatoes with stew?

The stew can be complemented with boiled, mashed or fried potatoes. In the latter case, it is more important than ever to pre-fry the canned food separately until the moisture has completely evaporated, so that the potato slices do not become soggy from the juices and remain golden brown. Serve the dish with fresh vegetables or pickles.

Ingredients:

• stew – 500 g;
• potatoes – 700 g;
• onions – 1 pc.;
• vegetable oil – 50 ml;
• salt, pepper, herbs.

Homemade Turkey Stew Recipe

To prepare turkey stew you will need: - medium-sized turkey - 1 pc.;
— bay leaf — 8 pcs.; - 1 tsp. black peppercorns; - salt; - banks; - foil. Place the turkey carcass in water at room temperature until all the blood comes out. Keep the turkey in the water for about 2-3 hours.

Now you need to cut up the bird. Remove large bones. Thin turkey ribs can be chopped, then added to the stew and then they will acquire a delicate taste. Keep in mind that small bones can be very dangerous. Trim off the fatty tissue, which is useful as a preservative. The bones from which you remove the meat can be used for broth. Cut the meat from the carcass, which then needs to be cut into small pieces, weighed and salted according to the following calculation: 1 tsp is required for 1 kg of meat. salt.

For canning and storing stewed meat, it is better to choose small jars. Sterilize liter jars thoroughly, place 2-3 bay leaves and 5 black peppercorns on the bottom. Fill the jars with turkey meat and fill 3/4 full with boiled water. Cover the neck of the jars with foil.

Cover the pan with a towel, place the jars and place the pan in the oven, which should be turned on at 180°C. The meat should be stewed for about 3 hours. Roll up the jars with the finished stew with sterilized lids, turn them over and wrap them warmly. Turkey stew should be stored in a cool place.

Nettle soup

Any first course - cabbage soup, borscht, noodles - is great with beef stew. However, soup with young nettles gives a special feeling of freshness.

To prepare it, you need:

1. Place the ingredients in boiling water in the following order: diced potatoes, onions fried in fat from the stew, millet (3 tablespoons per 3 liters of water) and stew.
2. After 8–10 minutes, thoroughly washed, finely chopped nettle leaves are added to the soup.
3. After 3 minutes the dish is ready.

When pouring the soup into bowls, add a chopped egg and sour cream to each bowl.

Turkey stew in a slow cooker

You will need: - medium-sized turkey - 1 pc.; - black pepper (peas) - to taste; - bay leaf - 8-10 pcs.; - salt (to taste).

The turkey carcass should initially be seared, rinsed and dried with a paper towel. Remove the skin from the bird, remove the meat from the bones and cut it into small pieces. Small bones from the ribs and wings can be removed immediately, or you can leave them alone, because... they are easily removed from the finished stew. Be sure to weigh the total amount of meat for the stew.

Place all the resulting meat in a multicooker pan, add 200 ml of water and cook in the “Stew” mode for about 3 hours. You can add a little water, because... During the cooking process, the meat releases juice. 1 hour before the end of cooking, add spices: salt (1 tbsp salt per 1 kg of poultry), black peppercorns and bay leaf. These spices are enough for the traditional taste of turkey stew; you can also add seasoning according to your desire and taste.

In the meantime, prepare sterilized jars in which you need to place the still hot stew, close the lids, turn it over and cover with something warm. If you are going to store the stew for a long time (up to 5 years), then you need to double the amount of salt and sterilize the jars for about 1 hour.

The stew should be stored in the refrigerator. You can also put it in containers and put it in the freezer.

Buckwheat with mushrooms

This dish is more difficult to prepare than traditional buckwheat porridge with meat, but its taste is much more interesting.

1. In a deep frying pan, fry onions and mushrooms (100 g of champignons or any wild mushrooms) in vegetable oil.
2. Add the stew and a little tomato sauce.
3. Let it simmer for a few minutes, then add the cereal (150 g) and pour in water (400 ml).

The dish will be ready when the buckwheat becomes crumbly and the water has evaporated.

If it's that simple, what could go wrong?

Failures when preparing stew occur if you violate the requirements for the sterilization process. Here are the most common mistakes:

1. The meat came out too dry. You didn't add enough fat or broth to the jar.
2. The stew boiled into porridge. You either overheated the canner or put frozen meat in the jar.
3. The meat is bitter. You either went too far with the bay leaf, or you added old spices that you've had for over a year.
4. The lid retracted into the jar. During extinguishing, the pressure in the autoclave was above 4 bar.
5. The lid on the jar is swollen. You either took the jar out of the autoclave while it was still cold, or you initially filled it with meat to the very edge of the container.

Bigus

To prepare bigus with stew you will need:

• 400 g stew;
• 0.5 kg of fresh cabbage;
• 5 small potatoes;
• 1 PC. carrots;
• 1 PC. onions.

1. Fry finely chopped carrots and onions.
2. Add shredded cabbage, diced potatoes, a little tomato paste and water.
3. Simmer the mixture over low heat until the potatoes are completely cooked.
4. Add the stew and mix it with the remaining ingredients.
5. The dish is kept on the fire for a few more minutes.

Stuffed zucchini

This original dish is delicious not only hot, but also as a cold snack. To prepare it you need:

1. Cut small young zucchini lengthwise to form boats.
2. Remove the core.
3. Fill the boats with filling and sprinkle with grated cheese.
4. Wrap in foil.
5. Place in an oven preheated to 220°C for a quarter of an hour.
6. The filling for stuffing zucchini consists of stew, boiled rice, fried onions, canned green peas and chopped garlic. The ratio of ingredients is arbitrary.

What dishes can be prepared from canned meat?

An entire menu can be made up of dishes that are prepared in a slow cooker using canned meat. With the addition of homemade stew, you get excellent porridges, for example, millet, pea, pearl barley or buckwheat. Naturally, store-bought canned food is also suitable for such dishes, however, no one is responsible for the taste or quality of such dishes, and it is much better to feed your family with delicious food that you have prepared “from A to Z” yourself.

A very spicy dish is obtained if you add canned meat to potatoes or pasta. You will be surprised, but many people even add homemade stew to casseroles or soups. It turns out quite unusual, aromatic and very tasty!

Step-by-step recipes with photos that you will find below will help you choose the most delicious and convenient way for you to prepare canned meat in a slow cooker. Bon appetit!

Multicooker recipes

The excellent aroma of meat dishes cooked in a slow cooker and the excellent taste will be appreciated by your loved ones

Step-by-step recipes for a slow cooker with photos are hundreds of thousands of recipes in demand by modern housewives. And all because the creators of this device have outdone themselves. They managed to combine seemingly incompatible functions, giving us the opportunity to cook, stew and even fry in one container. Multicooker recipes are very useful because almost no fat is used in the cooking process. Naturally, having bought a miracle appliance, the first question a person has is what to cook in a slow cooker? In fact, there are a huge variety of multicooker recipes. Everything depends only on the imagination of the cook. However, we would like to offer you original step-by-step recipes in a slow cooker with a photo from our chef, which shows all the stages of cooking, the order and proportionality of ingredients.

So, let's start cooking delicious and healthy food in a slow cooker!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Juicy, nutritious, aromatic stew is an affordable and very tasty product. Canned meat from a can is already cooked and even seasoned, you just need to combine it with other ingredients correctly. Simple recipes and basic cooking techniques will reveal the taste of beef, pork or chicken and help diversify your daily menu.

Okroshka

Beef stew, unlike fatty pork stew, is also successfully used in cold dishes. To prepare okroshka you will also need:

• fresh cucumbers;
• eggs;
• green onions, dill;
• kvass.

1. Finely chop the greens, add salt and crush with a wooden masher until the juice appears.
2. Grate the cucumbers on a coarse grater.
3. Finely chop the hard-boiled eggs (5 pieces per 2 liters of kvass).
4. Cut the beef stew into pieces.
5. Mix all ingredients and pour kvass.
6. Add sour cream or milk to the plates to taste.