Turkey stew stew

very very good, especially as the turkey pipettes are very large and fleshy

  • 500 g turkey pipette (enters about 10-12 pieces are very large)
  • 2 onions
  • 1/2 teaspoon sweet paprika
  • a little salt and pepper
  • green parsley
  • 1/2 fat red pepper
  • 1 box of sour cream
  • 2 tablespoons white flour
  • rice pasta300g
  • a little bit of oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Turkey stew stew:

Peel an onion and chop it and then fry it in oil

Put the paprika, then the cleaned and chopped pipettes and the pieces of red pepper

Let it cook for a little 4-5 minutes then put 1 large cup of water and let it boil at the right heat.

When they are cooked, make 2 tablespoons of flour with sour cream and put them on top of the peppers, then let the chopped green parsley boil for 2-3 more minutes and turn off the heat. Serve with mashed potatoes, polenta or pasta.


As I've told you before, I like turkey pipettes, so I eat them quite often.

Today we have a pipette stew on the menu, nothing special,

but tasty and that can be consumed in the diet Dukan.

about 600 g of turkey breasts

How come:

We clean the pipettes well, we remove the fat from them, we cut them into smaller pieces and

we boil them in enough water to cover 2 fingers.

Take the foam when it forms, add salt and let them boil, covered with a lid, until they are almost cooked.

Then we put chopped onion scales, peppers cut into strips or cubes,

and let it cook covered for another 10 & ndash 15 minutes, then add the tomato juice and broth,

season with salt and pepper and cook for about 10 minutes.

Turn off the heat and add the chopped greens. I put a little parsley and a lot of dill.


1. Peel the onion and cut it into quarters. I used the so-called Buzau onion, sweeter. Uncover the garlic clove and leave the whole puppies in their skins. Heat two tablespoons of oil in a saucepan and briefly temper the onion quarters and garlic cloves. In the garlic clove, eat the creamy content and discard the peel.

2. Dice the turkey breast. Put the cut meat in the pan together with a few peppercorns, two bay leaves and green thyme. We give a big salt powder. Keep the heat right and let the meat take on a little color.

3. Chop the bell peppers and put them in the pan. Stir and let them heat up.

4. Cut the celery into cubes and put it in the stew. Celery comes with a strong and distinct aroma.

5. Roast the tomatoes and peel them. We cut them into larger slices. We add them to the pan.

Leave for a few minutes on the right heat to let the tomatoes juice.

Top with a glass of vegetable or poultry soup, or, if we don't have it, a glass of water.

6. Put a lid on the pan and put it in the oven. Leave in the oven until it decreases and the sauce is formed. In the last 10 minutes we take the lid off.

7. Cut slices of bread, lengthwise, into 3 slices each slice. Melt 2 tablespoons of butter in a pan and brown the sliced ​​bread.

6. Remove the stew from the oven and flavor it with the freshly chopped parsley. We eat peasant turkey stew with bread browned in butter.

Heart and pepper stew with cream and garlic

Many try, few succeed - the food of hearts and pipettes is the endurance test of any housewife. I admit, I walked around them for a long time, remembering with horror the moment of cleaning and skinning, of which only a handful of meat remained. But, as he was skilled, the years passed, and the experience gained after the culinary failures brought me to this stage of life, in which I, anti-talent in the kitchen, tell you how to cook the best stew of hearts and pipettes. chicken.

And not anyway, but boiled for 2 and a half hours in its own juice, in wine, then in the sauce formed with bay leaves, and drained at the end with a delicious sauce of cream, garlic and greens.

I recommend you try the recipe on a weekend, because it takes some time and plenty of garlic is not exactly friendly with socializing.

Here are the ingredients and how to prepare a dish of hearts and fragrant and tender peppers that melt in your mouth!

Preparation time: 15 minutes

Cooking time: 2.5 hours


  • 800 grams of hearts and pipettes
  • 200 ml of semi-sweet or semi-dry wine, white or pink
  • 2 white onions
  • 50 grams of butter
  • 4-5 bay leaves
  • 300 ml of water
  • 200 ml cooking cream 30% fat (or 15%, if you are bad with cholesterol)
  • a yolk
  • half a bunch of dill
  • half a bunch of parsley
  • salt, white pepper - to taste
  • 8 cloves of garlic

Method of preparation:

Wash the pipettes and hearts thoroughly - in the end, make sure you rinse them well so that there are no traces of blood left. Cut the pipettes into small pieces and cut the hearts in half lengthwise.

DO NOT remove the hard skin of the pipettes! At first glance, it looks inedible, but as it boils, it will become soft. If you butcher the pipettes in the same way, trying to get only the meat, you waste a lot of them and it's a shame. Plus you're unnecessarily struggling to do that for a good few minutes.

Once thoroughly washed and cut, the organs are placed on an absorbent napkin (even 3-4).

Meanwhile, cut the onion - julienne or diced, as you like. Melt the butter in a double-walled pot.

Add the onion to the melted butter, salt to taste and let it soften over medium heat, stirring occasionally.

When the onion is ready, add the hearts and pipettes to the pot, mix well and let it simmer. The organs will leave a lot of water. I left them on the fire for about 30 minutes, until almost all the liquid evaporated. But be careful, mix well all this time.

Quench with 200 ml of wine, mix well and wait for the liquid to evaporate again, about 30 minutes.

When the liquid remains about a finger and all the contents are bubbling, it's time to add water - I put 2 cups of hot water. Put the bay leaves, then turn the heat to low, leave the pot half-covered and wait… At least an hour and a half. All the while, mix well.

Meanwhile, break an egg into a bowl, separate the yolk and mix it with the liquid cream. Press the garlic and add it to the cream sauce. You can add greens - dill and parsley - either now, in the sauce, or after you turn off the heat. I chose the first option.

After an hour and a half, check a piece of heart and a piece of pipot if they are soft and add more water during cooking if they are not well cooked. At the end, increase the heat, add the mixture of cream, garlic, egg yolk and greens. Season with salt and pepper, mix well and bring to a boil, then turn off the heat.

The dish can also be prepared with tomato sauce, but not long ago I enjoyed a generous portion of marinated meatballs - which you can see here - so I preferred to try the cream version. It best fits a polenta.

I wish you good luck and I can't wait to find out how you cook this dish!

Goose pipette stew at slow cooker

Pipette stew of goose the slow cooker. I love pipettes and hearts. Whether they are chicken or duck, goose or turkey I cook and eat with pleasure. Pipota has a tender, fine muscle consistency, especially if you opt for slow cooker cooking. In the past, I cooked them under pressure in a miracle pot (kukta) and they kind of porridge. What about cooking in the classic pot? They need many hours and constant attention so that the liquid does not drop and burn.

After 8 hours of cooking in a slow cooker at 80C, the pipettes remain pink, with a consistency like butter & you can cut them with a fork in the plate.

Pipotes and hearts can also be cooked in the classic pot & # 8211 see here.

And in the pressure cooker or multicooker I made a meal of pipote flour and hearts & # 8211 see here.

Oana and I also cooked other meats in a slow cooker and the results were perfect! See the recipe for White beef stew (Blanquette de veau) or that of turkey legs with BBQ sauce.

Turkey stew

For a long time I had a craving for turkey, but for a big one like that, made in the oven! But I have to wait for the right moment to cook a whole turkey, a holiday, a family event, something… Until then, however, I made a turkey stew, with many vegetables and very fragrant. Luca especially appreciated it, he ate a lot and well of it, half a pot like that!

& # 8211 500g turkey breast
& # 8211 2-3 tablespoons butter
& # 8211 2 medium onions, finely chopped
& # 8211 1-2 celery stalks (or celery leaves)
& # 8211 2 carrots
& # 8211 1 sweet potato
& # 8211 2 white potatoes
& # 8211 3 tablespoons flour
& # 8211 3 tablespoons chicken soup (strained vegetables and meat)
& # 8211 1 red pepper
& # 8211 finely chopped green parsley
& # 8211 salt and pepper to taste (depending on how spicy the chicken soup was)

First I put the KitchenAid food processor to work: in the big bowl I sliced ​​the carrots, in the small bowl I chopped onions and celery

Then in a medium saucepan I heated the butter, in it I hardened the onion until it became translucent. I put carrots and celery over the onions and let them soften a little. I put celery, diced potatoes and flour.

I mixed everything well and poured chicken soup over the vegetables. I let everything boil for about 5 minutes, then I put the finely chopped pepper and diced turkey breast. I let them all boil for about 25-30 minutes, in a small fig, covered with a lid, until all the vegetables were soft, but not crumbly and the turkey meat was boiled. At the last boil I put the finely chopped parsley.

This is the stew recipe, with a sweet taste and an irresistible celery aroma. I used turkey soup for vegetables, strained with vegetables. The recipe for turkey soup follows the blog in the coming days. But if you do not have and do not have chicken soup, you can make a concentrate soup, but only in case of extreme urgency.

PS. Don't forget, if you are interested in KitchenAid products or any other products offered by Bilancia, you can order them using the promotional code provided for all Teo & # 8217s Kitchen readers, and you will benefit from a VAT reduction, exactly 24%. More details about the promo code can be found here.

Video: Στιφάδο Παραδοσιακό της Γιαγιάς - Τraditional grandmas stew Stella Love Cook (January 2022).