Baked Turkey with Vegetables

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

During cooking, you can cover the dish with foil or a lid while baking the meat with vegetables. You can also enhance the recipe with any vegetables that are lingering in your fridge; for example, you can make a base not from potatoes but from eggplants or zucchini, and instead of mushrooms, you can add tomatoes and peppers—it's up to your imagination and the contents of your vegetable shelves. Additionally, the sauce can be made not from sour cream but from tomato paste or a spicy sauce.

Ingredients

Turkey - 17.6 oz
Salad Potatoes - 4 pieces
Carrot - 1 piece
Garlic - 5 cloves
Onion - 1 head
Morels - 10 pieces
Herbs - 1 bunch
Sour Cream - 8.8 oz
Salt - to taste
Cheese Spread - 5.3 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the vegetables: cut the potatoes into large cubes, slice the carrot, cut the onion into half rings, chop the garlic, tear the herbs, and cut the mushrooms into quarters. Also, cut the meat into large pieces.

Step 2

In a baking dish, place the potatoes and carrots, followed by a layer of meat, then the garlic and onion, and cover everything with mushrooms.

Step 3

Mix the sour cream with boiled water or cream, salt, pepper, and herbs.

Step 4

Pour the sour cream mixture over the meat and vegetables and sprinkle with grated cheese, then place in a preheated oven at 356°F (350 degrees Fahrenheit) for 40-50 minutes.