Turkey roll with prunes is a dish that can decorate both a festive table and become the main hearty family meal. It all depends on the recipe you prefer. Complex, with a rich taste, Rotolo di Tacchino Alla Frutta - a roll of turkey breast with fruit in an Italian way, or no less appetizing, but much easier to prepare, Romanian turkey leg rolls - these are just two of the rich variety of such dishes.
It is necessary
-
- Rotolo di Tacchino Alla Frutta
- 800 g turkey breast in one large piece;
- 150 g chestnuts;
- Apple
- peeled and chopped
- pear
- peeled and chopped;
- 1/2 cup walnuts
- 100 g pitted prunes;
- 60 g ground veal;
- 60 g diced brisket;
- 50 g butter;
- 100 g thinly sliced bacon;
- some brandy;
- 100 ml of dry white wine;
- sage sprigs
- Bay leaf
- sprig of rosemary;
- salt and pepper to taste;
- butcher's twine
- food foil.
- Romanian turkey roll with prunes
- 2 turkey legs;
- 100 g of prunes;
- 2 teaspoons of mustard;
- 1 tablespoon of bread crumbs;
- 1 egg white;
- 2 heads of onions;
- thyme
- parsley;
- 2 carrots;
- olive oil;
- salt and pepper.
Instructions
Step 1
Rotolo di Tacchino Alla Frutta
Soak prunes in warm water beforehand to soften. Place the chestnuts in a saucepan, add bay leaves, cover with water, salt and cook for half an hour. Drain, skin the chestnuts, refrigerate. Squeeze out excess moisture from prunes and mix with chestnuts, crushed walnut kernels, apple, pear, ground veal and brisket cubes. Sprinkle the cognac into the minced meat, season with salt and pepper and stir well.
Step 2
Take the turkey breast, cover with plastic wrap and use a meat hammer to turn it into a large, even layer of meat. Season with salt and pepper, lay out and flatten the filling, leaving about 2 centimeters free around the edge. Roll the meat into a roll, wrap in bacon and tie with culinary twine, also known as butcher's twine.
Step 3
Preheat oven to 180 C. Place butter, sage and rosemary in an oven-safe skillet and wait for the butter to melt. Fry the roll until brown, pour in half the wine and put the roll in the oven. Bake for 1 hour, turning the roll occasionally.
Step 4
Remove the roll from the oven, wrap it in a sheet of aluminum foil, and let it rest for 10 minutes. Pour the remaining wine into the pan where the meat was baked, set it, deglaze it, put it on moderate heat and prepare the sauce. Remove the foil from the turkey, remove the twine, and cut the roll into non-thick pieces. Place them on a platter and serve.
Step 5
Romanian turkey roll with prunes
Cut the legs of the turkey in half and remove the bones. Boil 1 liter of broth on turkey bones.
Step 6
Peel the onions and carrots. Finely chop one onion, all prunes and herbs. Fry the onion in a little olive oil until transparent, add chopped prunes and herbs. Let cool and mix with egg white and bread crumbs. Cut the remaining onions and carrots into rings 1-2 centimeters thick, spread on the bottom of the brazier, sprinkle with vegetable oil and send to the oven preheated to 180 ° C for 15-20 minutes.
Step 7
Stuff the legs, tie the rolls with culinary twine, remove the frypot from the oven and spread the rolls over the vegetables, fill with hot broth (about 300 ml) and bake in the oven for 15-20 minutes at 180 ° C, then reduce the heat to 160 ° C and cook for another 1 hour - 1 hour 15 minutes. With the remaining broth, you can prepare the sauce. Before serving, remove the twine from the rolls and garnish with mashed potatoes.
