Stuffed turkey - decoration of any table. Besides the fact that this dish is very tasty, it is also dietary. There are various recipes for its preparation, which do not require complex actions and great experience.
How to cook a turkey correctly? First of all, you should choose a not too frozen bird, since frozen meat loses part of its taste properties. The fillings should be sufficient so that the bird does not lose its shape, is juicy and tasty.
Stuffed turkey with apples, nuts and prunes cooks pretty quickly. For this delicious dish you will need one not too large turkey, 1 tbsp. rice; 5 medium apples; 1 tbsp. oily sour cream; 0.5 kg of walnut kernels; 50 g of mayonnaise and butter; 0.5 kg of prunes; a bunch of parsley, spices and salt (to taste). To lubricate the form, you need a little vegetable oil.
The birds thoroughly washed, dried, rubbed with spices and salt.
Walnuts , crushed in a blender and dried in a pan, are added to rice cooked until cooked
. Prunes soaked in hot water and peeled apples are cut into small pieces and added to rice and nuts. Salt, pepper, and butter are added to the resulting filling. Stuffing is mixed until smooth. The carcass of the bird is filled with minced meat through an opening in the abdomen, which is sutured with thread. The bird greased with sour cream and mayonnaise is laid out in a baking dish. The stuffed turkey is covered with food foil and baked in an oven preheated to 200 ° C for 2.5 hours until it is fully cooked. Then the foil is removed and the bird is browned for several minutes. From time to time, the carcass is watered with the secreted juice. Thread is removed from the finished bird, it is laid out on a dish, sprinkled with chopped parsley.
To prepare the next dish you will need: 1 turkey; for marinade: 2 heads of garlic, 1 tbsp. salt and sugar, 1 tbsp. vinegar, allspice and hot peas, rosemary, thyme, bay leaf; for the filling: 400 g lean meat from any meat; 0.5 tbsp. walnuts; 1 tbsp. rice, 0.5 kg of fresh mushrooms, 2 large onions, 2 sprigs of celery, pepper, salt, parsley, rosemary, vegetable oil.
We will marinate the washed carcass. For the marinade, boil 5 l of water, to which we add sugar, salt, herbs, spices (to taste). After boiling the liquid, vinegar is poured into it and chopped garlic is added. Poultry carcass is poured with chilled marinade. If it does not cover the whole bird, you can add boiled water to it. The turkey is marinated for 6-8 hours. Rice is cooked for minced meat, to which sauteed onions, chopped celery, fried mushrooms and chopped walnuts dried in a pan are added. Stuffing the minced meat until tender and combine with rosemary leaves and chopped parsley, after which all the ingredients of the filling are thoroughly mixed together.
The carcass of the bird is removed from the marinade, rinsed with water, dried, stuffed with filling, ramming it quite tightly. The incision on the abdomen is cleaved with toothpicks or sutured with thread. The legs and wings of the bird are wrapped with foil, the legs are tied. The bird is placed on a baking sheet or in a baking dish and placed in an oven preheated to 250 ° C. After 0.5 hours, the temperature is reduced to 200 ° C, after which the bird is cooked for 2.5 hours, regularly watering it with the allocated juice. If the stuffed turkey browned too quickly, it can be covered with foil. The readiness of the bird is determined by a special thermometer or by piercing the thickest places with a toothpick. The bird is served on a dish, decorated with greens and vegetables.
A turkey in a microwave is also prepared according to the above recipes, but only the bird needs to be selected the appropriate size.