Turkey meat is a great alternative to dietary chicken meat. Usually, a turkey fillet weighs several kilograms and one breast can feed several people at once. Turkey fillet can be fried, stewed, baked, it is combined with many seasonings, suitable for stuffing.
It is necessary
- Turkey fillet stuffed with pumpkin, spinach and cranberries
- - 500 g breast fillet;
- - 1 tablespoon of olive oil;
- - 3 heads of shallots;
- - 2 cloves of garlic;
- - 200 g of pumpkin pulp;
- - ½ cup fresh cranberries;
- - 2 tablespoons of maple syrup;
- - 100 g fresh spinach leaves;
- - 3 sage leaves;
- - 12-14 halves of pecans;
- - salt and freshly ground black pepper.
- Turkey saltimbocca
- - 1 turkey breast fillet;
- - 4 slices of Gruyere cheese 3 mm thick;
- - 4 slices of prosciutto;
- - 4 sage leaves;
- - 4 long sprigs of rosemary;
- - 2 tablespoons of olive oil;
- - 150 g butter;
- - 110 ml Marsala (strong dessert wine);
- - ½ lemon;
- - 2 tablespoons of chopped parsley;
- - - salt and freshly ground black pepper.
- Turkey curry
- - 500 g turkey fillet;
- - 1 head of onion;
- - 4 fresh chili peppers;
- - 1 teaspoon of coriander seeds;
- - 2 teaspoons of tamarind paste;
- - 1 tablespoon of powdered sugar;
- - 3 cloves of garlic;
- - a piece of ginger root 3-5 cm long;
- - 1 tablespoon of vegetable oil;
- - 400 ml of coconut milk;
- - 150 ml of chicken broth;
- - 220 g green beans;
- - 250 g fresh spinach leaves;
- - 50 g of chopped cilantro greens;
- - 50 g of peeled almonds.
Instructions
Step 1
Turkey fillet stuffed with pumpkin, spinach and cranberries
Cut the flesh of the butternut squash into cubes with a side of 2-3 centimeters. Chop the shallots into small cubes, chop the sage leaves into pieces with your hands. Chop the pecans with a wide knife. Rinse the turkey meat under running water and pat dry with paper kitchen towels. Heat the olive oil in a large, wide, deep skillet over medium-high heat. Saute the shallots and garlic for 4-5 minutes, when they turn slightly golden, add the pumpkin pieces, cranberries, maple syrup and a tablespoon of warm water. Cover the mixture with a lid and simmer over low heat for about 10 minutes. Remove the lid, add spinach and sage leaves, season with salt and pepper and stir. Simmer for another 3-4 minutes, then refrigerate and stir in chopped pecans.
Step 2
Cut the turkey breast in half. Make a pocket cut in each piece, start at the most meaty part of the fillet and stop not a centimeter to the end. Season the meat with salt and pepper, inside and out. Stuff each breast with the cooked filling. Tie with culinary twine. Fry the stuffed breasts in olive oil until golden brown. Transfer to a baking dish, pour in 1 tablespoon of water and cover the broiler with foil. Bake in an oven preheated to 177 ° C for 25-30 minutes. Remove the meat from the oven and let it rest for another 10 minutes. Cut the cooking twine and cut each breast into several pieces. Put them on plates, pour over the juice formed in the brazier and serve.
Step 3
Turkey saltimbocca
Saltimbocca is a traditional Italian dish. Veal was originally used for its production, but over time, the culinary dictate somewhat weakened and the chefs began to cook this thin schnitzel with prosciutto and sage from pork, chicken and turkey. The turkey breast should be cut into thin slices, placed between two layers of cling film and beaten well with a hammer. After processing, the meat should be no thicker than 5 mm. Remove the cling film and place a slice of cheese, a slice of prosciutto ham and a sage leaf on the edge of each schnitzel. Season with salt and freshly ground black pepper. Remove the leaves from the rosemary sprigs and use them in another dish. Divide each branch into several pieces and sharpen their edges. Cover half of the stuffed schnitzel with the free half and pin off the edges with rosemary sticks.
Step 4
Heat 1 tablespoon olive oil and 50 g butter in a skillet, when melted, add the turkey pieces and fry them on each side for 2-3 minutes. Pour in the marsala and cook the saltimbocca for another 2-3 minutes. Remove the schnitzel from the pan, place on a plate and cover with foil. Go ahead and prepare the sauce. Put the remaining butter in the pan, pour in the olive oil, squeeze the lemon juice, add the parsley and stir well. Season with salt and freshly ground black pepper. Heat slightly over medium heat. Serve the turkey saltimbocca with the sauce.
Step 5
Turkey curry
Another national dish in which traditional chicken can be replaced with turkey fillet is a spicy, spicy, aromatic Indian curry. Peel the onion head and cut it into small cubes. Rinse hot peppers, cut off the top and carefully remove all seeds, cut the pulp into thin rings. Lightly crush the peeled cloves of garlic with the flat side of a wide knife. Remove the skin from the ginger root and chop the vegetable into thin and short strips. Fold the spinach leaves in a few pieces, roll up and cut into ribbons. Put the frozen green beans in a colander, scald with boiling water and dry. Fry the almonds in a dry skillet. Rinse the turkey fillets, pat dry well with kitchen paper towels and cut into long, thin slices.
Step 6
Place chopped onion, ginger and pepper, one crushed garlic clove, tamarind paste, and powdered sugar in a blender bowl. Pulse the entire contents of the bowl into a paste. In a large, deep skillet, heat the sunflower oil, add the remaining crushed garlic cloves and brown the turkey. Grill the turkey in batches to create a golden crust and keep the meat juicy. Discard the garlic, put the turkey in a bowl, and in the pan in which the fillets were fried, heat the spicy pasta over medium heat. When the pasta is warm enough, it will begin to emit a characteristic aroma, at this time add coconut milk and broth, bring to a boil and reduce heat to a minimum. Return the turkey to the pan, add the beans and cook for about 20 minutes, until the sauce thickens. Add spinach and cilantro to the curry, stir and remove from heat. Serve with boiled basmati rice, sprinkled with toasted almonds.
