Turkey stew with prunes in a slow cooker

Category: Meat dishes
Turkey stew with prunes in a slow cooker

Ingredients

Fillet of any part of the turkey 1 kg
Onion 3-4 onions
Pitted prunes 300 g
Vegetable oil
Salt pepper

Cooking method

  • Cut the onion into half rings and fry in a very small amount of vegetable oil in the baking mode until light golden brown. Put poultry meat cut into pieces on the onion, washed prunes on top. Season with salt and pepper.

Time for preparing:

1 hour.

Cooking program:

Cook with Stew

Note

So I'm running around with this recipe, like chicken and egg. I prepared a completely simple dish, looked in search, there is also a very similar one: Beef with prunes from Mistletoe. I added my photo there with a little explanation, but the people, in the person of Gaby, demand a separate topic.

Any side dish is suitable.

Gaby
Now I love you, now I praise you ...
What an interesting recipe for Tanya and the photo is so appetizing, I just want to take a fork in my hand and taste this meat with pasta.
Seriously though, I really like to watch your dishes and read your opuses, well, it's interesting here and that's it, and I am always happy when I see a recipe on your behalf.
celfh
Thank you Gabi, thank you my soul
BlackHairedGirl
celfh Tanya, I want to cook such a turkey, please tell me:
1- do you need regular or smoked prunes?
2- in 1 hour will the turkey cook until it is as soft as chicken or is it firm?
3- no need to add water? Is the juice released during the stewing process? Will there be enough gravy?
4- if you bake a whole piece of turkey, how much time would you give? a piece over a kilogram ...
celfh
BlackHairedGirl , I answer
- I buy a regular prune
- for an hour the turkey is soft juicy,
- I never add water when extinguishing in a cartoon. Only in its own juice. I believe this is one of the huge benefits of multi.
- to be honest, I never tried to stew anything in a large piece. And you try on the basis of an hour per kilogram, and then if it is not enough, then add
I just think that if you stew in a piece, it would be good to pre-marinate the meat.
euge
I cooked a turkey breast (the breasts of birds are not the most juicy meat), almost immediately poured 60 ml of water, 7 minutes before the end of stewing, poured more water into the peephole. As a result, I did not receive any gravy: I added little water.

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