Baked turkey with vegetables
4 servings
60 minutes
Roasted turkey with vegetables is a juicy and aromatic dish of American cuisine, perfect for family dinners or festive gatherings. It combines the tenderness of turkey, the rich flavor of roasted vegetables, and the creamy texture of sour cream sauce. Historically, turkey is a traditional meat for Thanksgiving in the USA, but its versatility allows it to be used in various dishes. Roasting helps retain all the juices in the meat, while the cheesy crust adds an appetizing crunch. The dish is served hot and can be complemented with fresh salads or light side dishes. A great choice for those who appreciate a balance of flavor, nutrition, and simplicity in cooking.
1
Prepare the vegetables: cut the potatoes into large cubes, the carrots into slices, the onions into half rings, chop the garlic, tear the greens, and cut the mushrooms into four parts. Also cut the meat into large pieces.
- Potato: 4 pieces
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 5 clove
- Green: 1 bunch
- Champignons: 10 pieces
- Turkey: 500 g
2
Place potatoes and carrots in the baking dish, then a layer of meat, on top garlic and onion, cover everything with mushrooms.
- Potato: 4 pieces
- Carrot: 1 piece
- Turkey: 500 g
- Garlic: 5 clove
- Onion: 1 head
- Champignons: 10 pieces
3
Mix sour cream with boiled water or cream, salt, pepper, and herbs.
- Sour cream: 250 g
- Salt: to taste
- Ground black pepper: to taste
- Green: 1 bunch
4
Pour sour cream over the meat and vegetables, sprinkle with grated cheese, and place in a preheated oven at 180 degrees for 40-50 minutes.
- Sour cream: 250 g
- Cheese: 150 g