The meat of a turkey is deservedly considered to be a diet: it has a little fat, so it often turns dry if you have chosen the wrong way of cooking or have overdone the bird. Fortunately, a sauce for turkey, with which the bird can be served or in which it can be fattened, will help to correct the situation.
Sauce for turkey - recipe
If you decide to cook nuggets or chops from turkey, then this creamy, shallow sauce will become the ideal company for it.
Ingredients:
- kefir - 215 ml;
- sour cream - 255 ml;
- hot sauce - 25 ml;
- Dried garlic, onions - 1/2 tsp.
Preparation
Combine all the ingredients from the list together until you get a homogeneous sauce. Salt the prepared sauce to taste.
Turkey sauce in the oven
If you decide to bake a bird, then cover it with a thin layer of glaze: mustard-honey is just right.
Ingredients:
- honey - 115 ml;
- sweet mustard - 35 g;
- mayonnaise - 35 g;
- lemon juice - 15 ml;
- butter - 15 g;
- barbecue sauce - 80 ml.
Preparation
Melt the butter and mix it with the liquid honey and mustard. Add the citrus juice and pour in the BBQ sauce. Mix the prepared sauce with mayonnaise and serve it to the ready-made bird, or use it as a marinade substitute.
How to prepare a sauce for turkey cutlets?
This sauce reminds of gravy and can be useful to you both for extinguishing cutlets and meatballs, and for their supply after preliminary roasting.
Ingredients:
- butter - 25 g;
- shallot - 45 g;
- Dijon mustard - 10 g;
- paprika - 1 tbsp. a spoon;
- Worcestershire sauce - 10 ml;
- sour cream - 245 g;
- chicken broth - 210 ml.
Preparation
Melt the butter, let it shredded shallot until it is clear. Mix the onion roast with Dijon mustard and paprika, pour in a wester, and then add the sour cream. Start gradually adding chicken broth, with continuous stirring, after which
Cranberry turkey sauce
Ingredients:
- frozen cranberries - 4 items;
- granulated sugar - 245 g;
- water 115 ml;
- orange juice - 115 ml;
- Balsamic vinegar - 15 ml.
Preparation
Pour the frozen cranberries into the saucepan and pour it over with water. Add sugar, orange juice and vinegar. Leave all to languish until the berries begin to burst. After, reduce heat and blend the sauce with a blender. Allow the sauce to thicken on a low heat, then serve separately or use as a glaze.