Stuffed turkey
- Turkey - 1 pc.
- Ginger - 1 pc.
- Apple - 1 pc.
- Orange - 1 pc.
- Orange juice -150 ml
- Honey - 1 tbsp. a spoon
- Vegetable oil - 2 tbsp. spoons
- Leeks - 100 g
- Salt, black ground pepper
Cooking:
The root of the ginger is peeled off the skin and finely chopped. In the saucepan pour 200 ml of water, orange juice, add ginger and honey. Boil until a cohesive mass is obtained and strain. Grind the turkey with salt and pepper on the outside and inside, grease with ginger sauce, place inwardly finely chopped apple, orange and leek. Spread on a greased baking sheet and bake in a preheated oven for 180 ° for 1.5-2 hours until a crispy golden crust is formed. Garnish with chopped leeks, apple slices and orange.
For decoration:
- apple, orange, leek
Filling Options
With rice
Boil the rice until half cooked, salt. Fry in raisins for about 5 minutes, dried apricots, almonds, mix with rice, add melted butter, cinnamon and cloves.
With cranberries
Fresh crushed cranberries crumble with sugar and mix in an hour with buttered toasted dices of wheat bread. Salt, pepper and gently mix.
With nuts
Mix crushed walnuts, a wiped calf liver, softened milk in white bread, eggs, butter, lemon juice, sugar and flour.
With raisins
Mix the soaked turkey liver and white bread, butter, yolks, sugar, salt, pepper, whipped proteins, breadcrumbs and raisins.
With chestnuts
Boil the peeled chestnuts, mix with white croutons, celery and salted onion with onion. Season with thyme.
Turkey in wine
- Thigh and turkey thigh - 3.5 kg
- Flour - 1 glass
- Vegetable oil - 2 tbsp. spoons
- Butter - 2 tbsp. spoons
- Heres-300 ml
- Sour cream 200 g
- Seasoning - 2 tsp.
- Salt, black ground pepper
Cooking:
In a shallow dish, mix 3/4 cups of flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roll the turkey in this mixture. Fry the turkey in a mixture of vegetable and butter for 10 minutes, turning, to a crispy crust. Transfer the turkey to the baking dish. In the frying pan, where the turkey was roasted, pour in the wine and bring to a boil. Pour the wine into a turkey and cover it with foil. Put in the oven, heated to 160 °, for 1.5 hours. After getting out of the oven, cover and keep warm. To make a gravy, drain the juice that was released during frying. Remove the fat and add water to make 2 cups. Mix sour cream, remaining flour and seasoning. Lightly salt and pepper. Gently pour in the broth mixture and cook over medium heat until thickened and bubbles appear. Hold on for another minute. Before serving, pour turkey sauce.
Fettuccine with turkey in sour cream sauce
- Fetuchini 120g
- Low-fat sour cream - 50 g
- Flour - 1 tbsp. a spoon
- Chicken broth -50 ml
- Sage - 1 teaspoon
- Turkey fillet (breast) - 170 g
- Mushrooms - 150 g
- Green onions - a few feathers
- Garlic - 1 tooth
- Salt, ground black pepper
Boil the fettuccine, as indicated on the package. Throw it in a colander. In a small bowl, combine sour cream and flour. While stirring, slowly pour in broth, add sage and black ground pepper. Cut the turkey fillet strips, salt. Fry the turkey, finely chopped mushrooms, chopped green onions and chopped garlic, stirring, 3-4 minutes. Add the sour-broth mixture and cook until thick. Hold on for another minute and serve on the table with fetuchini.
Sandwiches with turkey in Texans
- Olives without pits - 1 jar
- Dry chili - 1 tsp.
- Ground cumin -1 tsp.
- Green onions - a few feathers
- Sour cream - 50 g
- Mayonnaise or dressing for salad -50 g
- Buns for hamburgers - 8 pcs.
- Cheddar Cheese
- Boiled turkey (fillet of breast) - 350 g
- Tomato - 1 pc.
- Soft cheese with pepper - 110 g
- Salt
Cooking:
In a small bowl, mix the sliced olives, ground chili, cumin, salt. Add crushed green onions, sour cream and mayonnaise. Cut the boiled turkey with small slices, and the tomato with thin slices. Cut the buns for burgers in half and spread the mixture with the bottom halves. Top with a thin slice of cheddar, a slice of turkey, a tomato and a thin slice of soft cheese with pepper. Cover the buns with the second halves, wrap each in a foil. Bake on the grill for 10-15 minutes, turning over several times, so that they are baked evenly.
Tropical turkey
- Carrots - 1 pc.
- Butter - 2 tbsp. spoons
- Pods of sugar peas -100 g
- White dry wine - 3 tbsp. spoons
- Turkey breast - 500 g
- Canned Pineapples - 500 g
- Mint - 2 sprigs
- Sugar -1h. a spoon
- Chicken broth in cubes - 1 pc.
- Hot couscous
- Ground black pepper
Fry the carrots cut into straws in butter over medium heat for about 2 minutes. Cut the pods of peas across into halves, add to the pan and fry, stirring, 2 minutes. Lay the vegetables out of the frying pan. Slice the turkey fillets, pepper and fry in the same pan for 5-6 minutes on each side. Add the pieces of pineapple, crushed mint, sugar and bouillon cube, pour the syrup from the cans with pineapple. Bring to a boil, reduce the heat. Add peas and carrots to the turkey and put out another 1-2 minutes. Serve with hot couscous.
Manicotti with turkey
- Pasta manicotti-12 pcs.
- Soft cheese - 230 g
- Milk - 150 ml
- Grated Parmesan - 50 g
- Boiled turkey meat - 300 g
- Frozen broccoli - 300 g
- Green pepper green -100 g
- Ground black pepper
Cooking:
Cook the pasta as indicated on the package. Throw in a colander and rinse with cold water. To prepare the sauce in a small frying pan, melt the soft cheese, stirring constantly, and slowly pour in the milk. Add grated Parmesan. Stir until homogeneous. For the filling in a bowl, mix 150 grams of sauce, chopped turkey meat, broccoli, chopped peppers and black ground pepper. Gently fill each shell with stuffing. Put the stuffed manicotti in a baking dish, pour the remaining sauce, cover and put in the refrigerator for 24 hours. Remove the manicotti from the refrigerator, remove the lid and cover with foil. Bake in a preheated oven for 180 minutes for 35-40 minutes. If desired, you can sprinkle with grated cheese a few minutes before it is ready.
Turkey with rice
- Onions - 1 pc.
- Sweet pepper - 1 pc.
- Bacon - 6 slices
- Vegetable oil - 1 tbsp. a spoon
- Smoked turkey - 200 g
- Brown rice - 300 g
- Spicy pepper sauce -2 tsp.
- Dried rosemary - 1 tsp.
- Boiled turkey breast - 250 g
- Salt, ground black pepper
Fry in a vegetable oil until softly chopped sweet peppers, chopped onions, finely chopped bacon and sliced smoked turkey. Add 700 ml of water, brown rice, hot pepper sauce, rosemary, black pepper and salt. Bring to a boil and reduce the heat. Cover and simmer for 45-50 minutes until the rice is soft. Put the boiled turkey breast in a saucepan, hold for 1-2 minutes on the fire. Serve with warmed slices of French bread and spicy sauce.
Turkey salad with turnip and lime dressing
- Cilantro - several branches
- Lime juice - 70 ml
- Olive oil - 70 ml
- Cumin - 1 tsp.
- Turkey breast - 700 g
- Salad mixture - 100 g
- turnip - 1 pc.
- Radish - 6 pcs.
- Red onions - 1 pc.
Cooking:
For sauce, mix crushed cilantro, lime juice, cumin, salt, and ground black pepper in a jar. Cover and shake well. Marinate meat in 1/4 sauce, placing it in a plastic bag. Close tightly and put in the refrigerator for 2-4 hours. The remaining sauce is covered with a lid and put in a cold. Bake turkey meat on the grill. Mix the leaves of lettuce, cut into thin strips of turnip, finely chopped radish and red onions. Add the sauce and mix well. Transfer to a large dish. Top with thin slices of avocado and mango. Slice the small turkey meat and place on the vegetables. Pour the remaining sauce and sprinkle with pumpkin seeds.
Pea soup with smoked turkey
- Peas - 400 g
- Smoked turkey - 300 g
- Carrots - 2 pcs.
- Green onion - bundle
- Garlic -1 denticle
- Basil - 1 branch
- Oregano - 1 teaspoon
- Chicken broth - 1,3 l
- Sun-dried tomatoes - 5 pcs.
Rinse the peas. In a large saucepan, combine the peas, chopped turkey, grated carrots, chopped green onions, crushed garlic, basil and oregano. Pour in chicken broth and 500 ml of water. Cover and simmer for 3-4 hours. Put the sun-dried tomatoes, cover, let stand for 10 minutes and pour over the plates.