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Stuffed turkey breast

Stuffed turkey breast

The turkey breast is sliced ​​and seasoned.

Pepper, bacon, cheese are cut into strips.

On each piece of turkey breast, alternately put 1-2 strips of cheese, pepper, bacon, then cover with a part of the meat.

Beat eggs with a pinch of salt.

Give meat through flour, then through eggs sesame seeds.

Put the pan on the fire and heat the oil in it.

Fry the turkey slices in hot oil.

remove on absorbent paper.

It is consumed with a garnish of vegetables or with salad.


Stuffed turkey in the oven

Baked stuffed turkey, recipe. How to prepare a whole turkey in the oven? How to prepare a whole, roasted and juicy turkey steak?

I already told you that we celebrated Thanksgiving & # 8211 a very pleasant dinner in a pleasant company. The star of the evening was the stuffed turkey, of course. I want to offer you my recipe for baked stuffed turkey, which, I think, would be a great idea for the Christmas table.

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Recipe of the day: Baked turkey breast

Baked turkey breast from: turkey breast, butter, lemon, onion, parsley, salt, pepper, sauteed green beans.

Ingredient:

  • 1 turkey breast
  • 8 tablespoons butter
  • 1 lemon cut in half
  • 1 onion cut in half
  • chopped parsley (root and leaves)
  • salt
  • pepper
  • saute green beans for serving

Method of preparation:

Preheat the oven to 220C.
Wash the turkey breast and dry with paper towels. Place the skin face up in a pan.
Squeeze 1/2 lemon over the turkey, season inside with salt and pepper, fill with the squeezed lemon, the remaining half of the lemon, the onion halves and the parsley stalks.


Separate the skin from the turkey breast by pushing your fingers under the skin. Be careful not to break it. Insert pieces of butter under the skin.
Sprinkle salt, pepper and parsley on all sides.
Cook in the preheated oven for 25 minutes. Remove and grease the chest with the juices from the bottom of the bowl.


Cover the chest with foil, reduce the heat to 180C, cook for another 1 1/2 hours. Remove the foil in the last 10 minutes to get a crispy skin.
Let it rest for at least 15 minutes. Serve with sauteed green beans.


Stuffed turkey

1. Prepare the filling. Peel and finely chop the onion and celery. Peel an apple and grate it. Gently heat the oil in a pan and add the onion, celery and apples together with the walnut kernels. Leave on low heat until golden brown. Then place in a large bowl and add the rest of the ingredients: minced meat, bread crumbs, lightly beaten eggs and finely chopped parsley. Season everything with salt and pepper to taste and mix well.

2. Clean the turkey from the entrails, wash and wipe with a clean kitchen towel, both inside and out. Season with salt and pepper, then fill with the prepared mixture. Put the turkey in a large pan and grease with melted butter. Place the slices of bacon on top, cover everything with aluminum foil and bake for about 3 and a half hours.

3. For the glaze, combine all ingredients and mix. One hour before the end, remove the steak and remove the aluminum foil and slices of bacon. Grease the turkey with the prepared icing. Put it back in the oven and continue greasing with glaze every 15 minutes, until the end. Leave the steak for 30 minutes before serving.


Cristian Sorop recipe: Turkey breast stuffed with plums and hazelnuts

Put the bacon in the pan, cut it into pieces, fry it until it browns and leaves its fat. We take the pieces of bacon from the pan and in the remaining fat we brown the finely chopped onion well. Add a few hazelnuts and a diced plum, salt, pepper, honey, a little wine and a little brandy.

We split the turkey breast, we spread the filling, we roll the piece tightly and we catch it with a few toothpicks so that the filling does not come out. Fry the roll obtained on all sides in the pan until lightly browned, add a little wine, simmer with a little brandy, then put it in the oven for 8-10 minutes at 180 degrees, depending on the thickness of the piece of meat. In a frying pan, lightly sauté, adding a little butter, the plum halves for the garnish, add salt, pepper, honey, flambe with a little brandy. The pieces should caramelize nicely. We keep the sauce in the pan.

The pieces of white radish are sautéed in a little butter, adding wine and a little brandy, salt, pepper, honey and a piece of beetroot, until they have a pink, translucent appearance. For the sauce, boil a few dried apricots in a little water. After boiling, mix them well, add the recovered meat and plum sauce, a little butter, salt, pepper, a little honey, correct the taste and density of the sauce with a little wine and brandy. Add to the sauce the meat juice that drains into the oven tray. Place a generous amount of sauce on the plate with a spoon.

Place the meat with the filling on top, add half the plum and the pieces of white radish. Garnish with a few whole hazelnuts, which we lightly fried for taste and color. You can use the hazelnut crack to decorate the radish pieces or even to wallpaper the piece of meat on the outside. You can serve it with a semi-dry white wine.


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Turkey Breast Filled with Cheese

Peel carrots, onions and potatoes and cut into quarters.
The turkey breast is divided into two larger pieces. The two pieces are cut horizontally, after which they are stretched and beaten with a schnitzel hammer.

A large piece is formed, which is easily raised with the blade of a knife (without going to the other side of the meat) or with the opposite side of the schnitzel hammer. Season to taste with salt, vegeta, pepper and mosaic pepper.

Place the grated cheese mixed with the dill on the piece of seasoned turkey breast. The cheese is placed on both pieces of meat approximately the same, depending on the amount of meat.

After the pieces of meat have been filled with cheese, roll them lightly and tie them with string, so that they do not come off during baking. When they are well bound, season on top and sprinkle lightly with soy sauce.

The stuffed turkey breast is placed in a tray, and next to it are placed vegetables (carrots, potatoes and onions). Put the oil, water up to half the pieces of meat, a few peppercorns and thyme sprigs.

Place the tray in the oven on the right heat. When it starts to brown, turn the pieces of meat and sprinkle lightly with soy sauce. Sprinkle the vegetables with this sauce.
Caution: This sauce is slightly salty.

When the turkey breast is browned, lightly thread it down and grate some cheese on top. Turn off the oven, then leave the turkey breast in the oven for a while, until the cheese melts a little.
The turkey breast is served cut into appropriate pieces with the vegetables in the pan.
Along with the turkey breast and vegetables I served the gorgonzola sauce.
Good appetite.


Ingredients Turkey stuffed in the oven:

  • a turkey of 3-4-5 kilograms, beautiful and round (mine weighed 4 kilograms)
  • 1 glass (150 ml.) Of dry white wine
  • 400 grams of edible chestnuts, including the skin
  • 100 grams of butter10 tablespoons breadcrumbs
  • 2 onions
  • 5 celery threads (celery stalk)
  • 2 tablespoons brandy
  • 200 ml. of bird soup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon of worcester sauce
  • a few sprigs of fresh rosemary
  • bay leaves, peppercorns and mustard
  • coarse salt, ground pepper

Turkey stuffed in the oven, preparation:

1. The whole turkey (not to be frozen) is well cleaned of the intestines and any remaining fluff. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin that covers it intact, attached to the turkey.

2. Choose a pot large enough to fit the whole turkey, in my case it was a 6 liter one. Put 1 tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salty bath, if the water does not cover it, it is filled to be covered and a weight is placed on top (a heavier plate). Refrigerate for at least 4 hours (that's what I left it), during which time it returns a few times.

Turkey stuffed in the oven, preparing the chestnut filling

1. While the turkey is in the brine, the chestnuts are washed, wilted and the skin of each of them is increased:

2. Put the chestnuts in a saucepan, cover with plenty of water and bring to the boil for an hour. They are taken out of the water, drained well and cleaned of the skin and skin inside (difficult and especially meticulous work, it catches a kind help, I caught my husband and once accepting, he did not he still had a way to deal with the fugitives!).

3. Cut one of the onions into small pieces, as well as the celery stalks. Melt the butter in a saucepan and add the onion and celery, over low heat until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.

4. Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much bird soup (one tablespoon) as the filling is moist, but not pasty.

Stuffed turkey, stuffing and baking

1. Remove the turkey from the brine and drain well, then drizzle with a paper towel. Pepper the cavity inside the turkey (no need for salt at all, the turkey will have drawn enough salt from the brine).

2. Insert half of the filling into the neck cavity.

3. Pull the skin of the neck back, covering the filling and fixing with toothpicks.

4. The rest of the filling is inserted into the cavity of the turkey and the remaining onion is stuffed on top of it, whole but well cleaned. Season the turkey with freshly ground pepper, fix the wings next to the trunk with rosemary sticks, add a few more rosemary threads and place the prepared turkey in the pan.

5. Pour the white wine into the tray and cover it well with a lid or, failing that, with aluminum foil. Bake covered, in the preheated oven at 190 degrees Celsius for 2 & # 8211 2, ½ hours, until the turkey meat is well penetrated and when inserting a toothpick in the chest or the thickest part of the leg, clear juices are released, no traces of blood. At this point, remove the lid, sprinkle the turkey with the sauce formed in the pan and bake for about 30 minutes, until nicely browned. Remove the turkey from the tray on the tray and cover lightly with aluminum foil.

Turkey stuffed in the oven, preparing the sauce

The tray is set on fire, the balsamic vinegar and the bird soup are poured and it is boiled, grating well on the bottom so that all the sticky residues from the steak come off. Add 1 tablespoon of worcester sauce and strain the sauce through a sieve, serving from the saucepan, warm, along with the turkey steak, extremely tender and delicious filling, along with a garnish of your choice.

The image above shows a portion of steak as I served it to my guests, a slice of breast with stuffing around the neck, a wing (or a piece of meat), sauteed peas and mashed sweet potatoes with onions. and celery, the meat is sprinkled with the steak sauce and has cranberry sauce next to it.


Recipe of the day: Baked turkey breast

Baked turkey breast from: turkey breast, butter, lemon, onion, parsley, salt, pepper, sauteed green beans.

Ingredient:

  • 1 turkey breast
  • 8 tablespoons butter
  • 1 lemon cut in half
  • 1 onion cut in half
  • chopped parsley (root and leaves)
  • salt
  • pepper
  • saute green beans for serving

Method of preparation:

Preheat the oven to 220C.
Wash the turkey breast and dry with paper towels. Place the skin face up in a pan.
Squeeze 1/2 lemon over the turkey, season inside with salt and pepper, fill with the squeezed lemon, the remaining half of the lemon, the onion halves and the parsley stalks.


Separate the skin from the turkey breast by pushing your fingers under the skin. Be careful not to break it. Insert pieces of butter under the skin.
Sprinkle salt, pepper and parsley on all sides.
Cook in the preheated oven for 25 minutes. Remove and grease the chest with the juices from the bottom of the bowl.


Cover the chest with foil, reduce the heat to 180C, cook for another 1 1/2 hours. Remove the foil in the last 10 minutes to get a crispy skin.
Let it rest for at least 15 minutes. Serve with sauteed green beans.


Ingredients Baked turkey breast wrapped in bacon

  • 900 grams & # 8211 1 kilogram of boneless turkey breast and skin, in one piece
  • 1 teaspoon coarse salt
  • 2 branches of fresh rosemary (leaves only, in total about 2 good teaspoons of chopped leaves)
  • 1 teaspoon grated dried thyme (or chopped fresh thyme leaves)
  • freshly ground pepper
  • 3 cloves of garlic
  • 25 grams of butter
  • 3 tablespoons oil
  • 2 slices of white bread, without crust, only the core cut into 1 cm cubes.
  • 1 red sea
  • 1/2 red onion (small)
  • 100 ml. of chicken soup
  • 200 grams of finely sliced ​​bacon
  • salt and pepper
  • for sauce (optional): 2 turkey wings or 1 neck, 2 tablespoons olive oil, celery as 1 small egg, 1 carrot, 1/2 chopped red onion, 1 clove garlic, 1 tablespoon grated flour , 1/2 liter of chicken soup, 1 tablespoon tomato paste, 1 tablespoon orchid sauce, 1 bay leaf, salt and pepper

Preparing turkey breast in the oven wrapped in bacon & # 8211 preparing the meat

The turkey breast is unfolded with a thick knife so as to obtain a piece as large and uniform as possible. Flatten with a hammer to a thickness of 1.5-2 cm., As uniform as possible.

Crush 2 cloves of garlic, chop half of the rosemary, put together in a bowl and add the thyme, 1 teaspoon coarse salt and 1 teaspoon brown sugar, grind and pepper to taste, mix the spices well and rub meat well on both sides.

Allow the meat to penetrate with flavors and in the meantime prepare the filling:

Stuffed turkey breast wrapped in bacon in the oven

1. Put 1 tablespoon of oil and butter in a hot pan. When the butter has melted, add the bread crumbs and fry, stirring constantly, until golden (picture 1).

2. Remove the cubes of toast from the pan, add another tablespoon of oil, finely chopped onion and the remaining clove of garlic, crushed, along with 1 pinch of salt. Reduce the heat and cook over low heat until soft (picture 2).

3. When the onion has softened, add the apple cleaned of the seed box, cut into cubes (picture 3), cook the apple until it becomes shiny on the surface and the liquid in the pan has evaporated.

4. Add the toast, the remaining chopped rosemary, mix briefly and add the chicken soup. Bring to the boil for a few minutes, until the soup evaporates completely, then remove the filling from the heat and season with salt and pepper to taste (picture 4).

Allow the filling to cool, meanwhile prepare the necessary for assembly.

Assembling turkey breast stuffed and wrapped in bacon

1. Place the bacon slices on a board. Under each slice I first placed a thread of kitchen thread, long enough to exceed the length of the slice of bacon by 10-15 cm. on each side. Place the seasoned turkey breast on top of the bacon slices (picture 1).

2. Place the meat on top, right in the middle, place the cooled filling. Press lightly over the filling to give it the shape of a cylinder (picture 2).

3. A roll is formed, bringing the edges of the turkey breast above the filling. Then, in turn, tie the slices of bacon in place with kitchen thread. The ends are fixed with toothpicks (picture 3).

Heat a large skillet, add the last tablespoon of oil and quickly brown the steak on the surface, on all sides.

Transfer the bacon-wrapped turkey breast to a tray of the right size. Cover carefully with aluminum foil and place in the preheated oven at 200 degrees Celsius for 1 hour.

Sauce preparation

For the sauce, I browned the tops of the turkey wings in 2 tablespoons of olive oil, I took them aside and I added 1/2 of chopped red onion, 1 puppy of usutroi, 2 tablespoons of chopped celery and a carrot , chopped and he.

I sautéed the vegetables for 4-5 minutes, then added the wings back and sprinkled 1 tablespoon of grated flour. I mixed quickly and quenched everything with 1/2 liter of chicken soup. I added 1 bay leaf. I simmered for an hour. At the end I added 1 tablespoon of tomato paste, 1 tablespoon of worcester sauce, salt and pepper. I strained the sauce and served it with the steak.

Serve turkey breast in the oven wrapped in bacon

The steak is ready when a toothpick enters the meat easily. For me, 1 hour in the oven was enough. Remove the steak on a plate, wrap lightly with aluminum foil and let stand 15-20 minutes before serving. Carefully remove the splints, then slice into 1-1.5 cm thick slices. Serve with your favorite garnish, which in our case was mashed potatoes and sauteed green beans.


Ingredients Baked turkey breast wrapped in bacon

  • 900 grams & # 8211 1 kilogram of boneless turkey breast and skin, in one piece
  • 1 teaspoon coarse salt
  • 2 branches of fresh rosemary (leaves only, in total about 2 good teaspoons of chopped leaves)
  • 1 teaspoon grated dried thyme (or chopped fresh thyme leaves)
  • freshly ground pepper
  • 3 cloves of garlic
  • 25 grams of butter
  • 3 tablespoons oil
  • 2 slices of white bread, without crust, only the core cut into 1 cm cubes.
  • 1 red sea
  • 1/2 red onion (small)
  • 100 ml. of chicken soup
  • 200 grams of finely sliced ​​bacon
  • salt and pepper
  • for sauce (optional): 2 turkey wings or 1 neck, 2 tablespoons olive oil, celery as 1 small egg, 1 carrot, 1/2 chopped red onion, 1 clove garlic, 1 tablespoon grated flour , 1/2 liter of chicken soup, 1 tablespoon tomato paste, 1 tablespoon orchid sauce, 1 bay leaf, salt and pepper

Preparing turkey breast in the oven wrapped in bacon & # 8211 preparing the meat

The turkey breast is unfolded with a thick knife so as to obtain a piece as large and uniform as possible. Flatten with a hammer to a thickness of 1.5-2 cm., As uniform as possible.

Crush 2 cloves of garlic, chop half of the rosemary, put together in a bowl and add the thyme, 1 teaspoon coarse salt and 1 teaspoon brown sugar, grind and pepper to taste, mix the spices well and rub meat well on both sides.

Allow the meat to penetrate with flavors and in the meantime prepare the filling:

Stuffed turkey breast wrapped in bacon in the oven

1. Put 1 tablespoon of oil and butter in a hot pan. When the butter has melted, add the bread crumbs and fry, stirring constantly, until golden (picture 1).

2. Remove the cubes of toast from the pan, add another tablespoon of oil, finely chopped onion and the remaining clove of garlic, crushed, along with 1 pinch of salt. Reduce the heat and cook over low heat until soft (picture 2).

3. When the onion has softened, add the apple cleaned of the seed box, cut into cubes (picture 3), cook the apple until it becomes shiny on the surface and the liquid in the pan has evaporated.

4. Add the toast, the remaining chopped rosemary, mix briefly and add the chicken soup. Bring to the boil for a few minutes, until the soup evaporates completely, then remove the filling from the heat and season with salt and pepper to taste (picture 4).

Allow the filling to cool, meanwhile prepare the necessary for assembly.

Assembling turkey breast stuffed and wrapped in bacon

1. Place the bacon slices on a board. Under each slice I first placed a thread of kitchen thread, long enough to exceed the length of the slice of bacon by 10-15 cm. on each side. Place the seasoned turkey breast on top of the bacon slices (picture 1).

2. Place the meat on top, right in the middle, place the cooled filling. Press lightly over the filling to give it the shape of a cylinder (picture 2).

3. A roll is formed, bringing the edges of the turkey breast above the filling. Then, in turn, tie the slices of bacon in place with kitchen thread. The ends are fixed with toothpicks (picture 3).

Heat a large skillet, add the last tablespoon of oil and quickly brown the steak on the surface, on all sides.

Transfer the bacon-wrapped turkey breast to a tray of the right size. Cover carefully with aluminum foil and place in the preheated oven at 200 degrees Celsius for 1 hour.

Sauce preparation

For the sauce, I browned the tops of the turkey wings in 2 tablespoons of olive oil, I took them aside and I added 1/2 of chopped red onion, 1 puppy of usutroi, 2 tablespoons of chopped celery and a carrot , chopped and he.

I sautéed the vegetables for 4-5 minutes, then added the wings back and sprinkled 1 tablespoon of grated flour. I mixed quickly and quenched everything with 1/2 liter of chicken soup. I added 1 bay leaf. I simmered for an hour. At the end I added 1 tablespoon of tomato paste, 1 tablespoon of worcester sauce, salt and pepper. I strained the sauce and served it with the steak.

Serve turkey breast in the oven wrapped in bacon

The steak is ready when a toothpick enters the meat easily. For me, 1 hour in the oven was enough. Remove the steak on a plate, wrap lightly with aluminum foil and let stand 15-20 minutes before serving. Carefully remove the splints, then slice into 1-1.5 cm thick slices. Serve with your favorite garnish, which in our case was mashed potatoes and sauteed green beans.


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