Stuffed turkey leg is a delicious dish ideal for any occasion. It is nutritious, delicious and requires special care when preparing it. If you do everything right, your guests will appreciate your work.
It is necessary
-
- turkey leg - 1 pc;
- Minced meat - 170 g;
- cottage cheese - 160 g;
- spinach leaves - 100 g;
- egg - 1 pc;
- walnuts - 40 g;
- pistachios - 30 g;
- fresh champignons - 100 g;
- onion - 1 pc;
- parsley greens - 1 bunch;
- carrots - 1 pc;
- dried rosemary - 1 tablespoon;
- sage - 2 leaves;
- bay leaf - 1 pc;
- dry white wine - 0.5 cups;
- butter - 20 g;
- olive oil - 5 tablespoons;
- chicken broth - 1 tablespoon;
- salt
- black pepper.
Instructions
Step 1
Peel the pistachios. Put the peeled kernels in a plate and cover with boiling water. After 15 minutes, drain the water and peel the kernels.
Step 2
Wash and peel the carrots. Cut it into small cubes. Next, boil the carrots in salted water for five minutes.
Step 3
Peel fresh champignons, wash and cut into wedges. Fresh mushrooms can be replaced with dried ones, then pre-soak them in water.
Step 4
Wash spinach leaves and cover with boiling water. After five minutes, fold in a colander, and then spread the spinach on a towel to dry the leaves a little.
Step 5
Wash the turkey leg in cold water. Cut out the bone being careful not to damage the integrity of the skin. Meat slightly repel. Cut the remaining excess meat into small pieces.
Step 6
Peel and finely chop the onions. Pour two tablespoons of olive oil into a frying pan and fry the onion until light translucent. Then add mushrooms to the onion and fry everything together over high heat for three minutes, stirring constantly. Season with salt and pepper.
Step 7
Put the fried mushrooms, minced meat, finely chopped turkey meat, cottage cheese, chopped walnuts and pistachios, carrots, finely chopped parsley, salt, pepper, raw egg into a deep bowl and mix everything well. As a result, you should get a homogeneous mass.
Step 8
Now start stuffing the turkey leg. Place a thin, continuous layer of spinach on the fleshy part of the leg. For spinach - stuffing. Apply the filling tightly.
Step 9
When the leg is completely filled with minced meat, lift the skin and sew with threads so that the filling remains completely inside. Season the leg with salt and pepper well.
Step 10
Add the rest of the olive oil, butter, rosemary, sage, and bay leaf to a baking sheet. Place the baking sheet on the hot plate to heat up.
Step 11
When the butter is completely melted, place the stuffed leg on a baking sheet and fry over high heat. Invert the leg periodically.
Step 12
When the skin is slightly browned, turn off the stove. Pour wine over the leg and fry with juice. When serving, remove the threads and cut the leg in half. Place on a platter with the toasted side up, garnish the turkey with fresh tomatoes.
