Ingredients:

Main Ingredients:

• Turkey thigh fillet – 1 kg
• Mushrooms – 200 g (sliced)
• Canned chopped tomatoes – 400 g
• Bell peppers – 3 (cut into strips)
• Bulb onion – 250 g (sliced)
• 15% sour cream – 250 ml
• Corn starch – 2 tsp
• Vegetable oil – 4 tbsp
• Garlic – 2 cloves (minced)
• Lemon juice – 1 tbsp

Spices and Seasonings:

• Cayenne pepper – ⅓ tsp
• Sweet paprika – 1 tbsp
• Dried rosemary – 1 tsp
• Ground black pepper – ½ tsp
• Salt – 2 tsp

You Will Need:

• Saucepan
• Carving board
• 2 bowls

Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Servings: 6
Calories per Serving: Approximately 350 kcal

Step-by-Step Instructions:

1. Preparation of Ingredients:
   • Begin by cutting the turkey thigh fillet into large, even pieces to ensure uniform cooking.
   • Slice the bulb onion and bell peppers into thin strips. Slice the mushrooms and mince the garlic.
2. Initial Frying:
   • Heat a large saucepan over high heat. Add 2 tablespoons of vegetable oil. Once the oil is hot, add the turkey pieces and fry for 3-4 minutes until they are golden brown. Remove the meat from the pan and transfer it to a bowl.
3. Cooking the Vegetables:
   • Add the remaining 2 tablespoons of vegetable oil to the saucepan. Reduce the heat to medium and add the sliced bulb onion and bell pepper. Stir frequently and cook for 4-5 minutes until the vegetables soften slightly.
   • Add the minced garlic and sliced mushrooms. Continue frying for an additional 3 minutes over medium heat, allowing the mushrooms to release their moisture and the garlic to become fragrant.
4. Combining Ingredients:
   • Return the fried turkey to the saucepan. Pour in the canned chopped tomatoes and season with cayenne pepper, lemon juice, dried rosemary, salt, and ground black pepper.
   • Stir well and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover the saucepan with a lid, and let it cook for 25 minutes over low heat. This will allow the turkey to become tender and the flavors to meld together.
5. Final Touch with Sour Cream Sauce:
   • In a small bowl, combine the 15% sour cream and 2 teaspoons of corn starch. Mix until smooth.
   • Gradually add this mixture to the saucepan, stirring continuously over low heat. This will thicken the sauce. Be careful not to let the sauce boil, as the sour cream can curdle if overheated.
   • Once the sauce has reached a thick, creamy consistency, remove the dish from the stove and serve immediately.

Explanation of the Recipe – Why It’s Timeless: This Braised Turkey with Mushrooms and Bell Peppers in a Creamy Tomato Sauce is a timeless recipe because it strikes the perfect balance between hearty, comforting flavors and nutrition. Turkey, a lean source of protein, is tender and flavorful when braised, while the mushrooms add an earthy richness. Bell peppers and tomatoes provide vibrant colors and natural sweetness, cutting through the dish’s richness. The creamy sauce with a hint of cayenne and paprika brings depth, making each bite a delightful experience. This dish’s versatility, paired with easy-to-find ingredients and straightforward preparation, ensures that it can be a staple in any household.

Nutritional Facts (Per Serving):

• Calories: 350 kcal
• Protein: 28g
• Carbohydrates: 15g
• Fat: 20g
• Fiber: 3g
• Sugars: 4g

FAQs:

Q: Can I use turkey breast instead of thigh fillet?
A: Yes, you can substitute turkey breast, but it may not be as juicy as the thigh fillet. Adjust cooking time to prevent the breast meat from drying out.

Q: Can I add other vegetables?
A: Absolutely! Zucchini, carrots, or spinach would be great additions to the dish, adding extra nutrition and flavor.

Q: What can I serve with this dish?
A: Serve this braised turkey with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Tips for Making the Best Braised Turkey:

• Marinate for Extra Flavor: For even more depth of flavor, marinate the turkey pieces with a bit of lemon juice, paprika, and rosemary for an hour before cooking.
• Use Fresh Spices: Freshly ground black pepper and paprika will significantly enhance the flavor profile of the dish.
• Monitor the Heat: Keep an eye on the heat when adding the sour cream and cornstarch mixture to ensure it doesn’t boil, which can lead to curdling.

Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to maintain the sauce’s consistency. You can also freeze this dish for up to 2 months; defrost it overnight in the refrigerator before reheating.

Conclusion: Braised Turkey with Mushrooms and Bell Peppers in a Creamy Tomato Sauce is a dish that embodies comfort and elegance. It’s an inviting meal that showcases a blend of tender turkey, earthy mushrooms, and sweet bell peppers, all enveloped in a rich, velvety sauce. The addition of fragrant rosemary, a hint of cayenne spice, and sweet paprika makes this dish stand out without overwhelming the palate. Each component contributes to a dish that is deeply satisfying and full of balanced flavors.

This recipe is perfect for any occasion, whether you’re looking to impress guests or simply want a hearty, family-friendly meal that doesn’t require too much fuss. The preparation is straightforward, and the result is a dish that feels gourmet yet homely. The creamy sauce with its slight tang from the tomatoes pairs beautifully with the savory turkey, while the bell peppers add a touch of brightness and crunch.

Cooking meals that are rich in flavor and nutrients can often feel daunting, but this recipe simplifies that process. You’ll find joy in both the cooking and eating of this dish, making it a regular in your recipe rotation. With its combination of bold flavors, comforting textures, and eye-catching presentation, this braised turkey recipe is sure to become a cherished classic in your home.