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Fruity turkey breast roll

Fruity turkey breast roll


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Finely chopped apricots, together with the cranberries are sautéed in butter.

When the butter decreases, add the wine and the strength and let it boil for 20 minutes until it decreases in composition.

We thread the turkey breast so that we get as big a piece of meat as possible, but not too thick.

We then put it between two sheets of plastic and beat it like a schnitzel, trying to get the same thickness everywhere.

To the fruit composition, after they have boiled, add the cleaned and crushed breadcrumbs and pistachios. Spread this mixture over the turkey breast, leaving the edges free, roll and catch the roll with toothpicks.

Put the filled rolls in a heat-resistant pan greased with a little butter and grease them with aromatic olive oil. Add a cup of water to the pan and put in the preheated oven at 180 degrees C. After 25 minutes turn the rolls on the other side and reduce the heat to 160 degrees C, until the rolls are nicely browned.

When serving, cut the rolls into slices and serve them with mashed potatoes and orange slices.

Have a great appetite!


Separate the meat from the bone and make two sheets of breast with the skin.

Beat the slices a little with a hammer, salt them, grease the meat with mustard, sprinkle a little rosemary and chopped green garlic.

Chop the pepper, tomato, mix with beaten eggs and put in the pan with a little oil, fry a little, stirring lightly and put the omelet over the meat, add grated cheese, put a sausage, it runs easily and is tied with string. Make two rolls that are put in a tray, add a cup of wine, grease the rolls with mustard, sprinkle peppercorns and put the tray in the oven for about an hour, over medium heat.


Turkey breast roll at slowcooker

The turkey breast roll is another delicacy recently made in slowcooker, which I can't help but congratulate myself for buying, a delicious food, the combination of poultry and apples that I think those who read me before they've already noticed that I love it. The turkey breast roll recipe (in this form) was a momentary inspiration, but a brilliant one, I would say, because the result was incredibly tender and tasty and even quite good-looking, I would say, it remains to you express yourself.Ingredient:

  • 4 pieces of turkey breast as for snitel (600-700 grams)
  • 3 red apples, hard (I used ionatan)
  • 800 grams of potatoes
  • 250 grams of minced pork
  • 1, 1/2 onion
  • 1 carrot marisor
  • 2 cloves of garlic
  • 1 tablespoon breadcrumbs
  • 1 teaspoon sweet pepper
  • 2 tablespoons raisins
  • 1 piece of celery (slightly smaller than 1 chicken egg)
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 500 ml. of chicken soup
  • 1-2 rosemary branches
  • salt and pepper to taste
  • greens (green parsley and / or celery) for filling and sprinkling

Specifically from the beginning that the food can be made just as well in a pan, under the lid, boiling it on a very low heat. The turkey breast slices are beaten with a hammer as for snitel and seasoned with salt and pepper.

Finely chop 1/2 onion, crush one of the garlic cloves, also chop about 1 tablespoon of greens (I used celery leaves). Minced meat is well kneaded with chopped onion and garlic, greens, breadcrumbs, sweet paprika, raisins, salt and pepper to taste.

The filling is divided into 4 and distributed over slices of meat prepared as snitel and seasoned.

Roll the slices of meat closing the filling inside and fix with toothpicks.

Heat the olive oil in a pan. Roll the rolls in flour and fry quickly in oil on all sides to brown.

As soon as they are browned, remove the rolls. Cut 1 onion into 8, peel the carrot and cut into small pieces, as well as celery. Peel the potatoes, wash and cut into 4 or 2, depending on the size. Peel the apples and peel the seeds and slice them into 8 slices. In a slow cooker, put the onion and the remaining garlic clove, then add the browned rolls.

Add the carrots and celery, then the potatoes and finally the apples and rosemary branches to taste.

Pour the hot soup over the rolls and vegetables from the slow cooker.

Set the slow cooker to the high position (the hottest) and cook for 4 -4.1 / 2 hours, until the meat is well tender.

Using a foamer (spoon with holes) remove the rolls, potatoes and apple slices that have been kept whole on a plate and cover to keep warm. The vegetables and apples left in the slow cooker are also removed and passed with with the help of a blender (or through a sieve, etc.), obtaining in a fine puree which is diluted with soup from the bowl until obtaining the consistency of a suitable sauce, which is seasoned with salt and pepper to taste. of potatoes, preserved apple slices and sauce, all sprinkled with greens.

Here is a section and my assurances that it is worth trying the recipe, something good came out of licking your fingers.


About the "Magic Bag"

The special steak bag can be found in any supermarket (magic bag). I buy a DM bag per meter, per roll. It is very practical because you cut it as long as I want. And its width is slightly larger than the stas bags.

These bags withstand well up to 220 C so we have no problems with them in the oven. They are specially designed for that. Here you can see some models and sizes of steak bags from Fino and AluFix (the larger ones are ok).

Having a casserole of 800 g of chicken breast fillets (fish or inner fillet) I decided to prepare it in the magic bag. We have been using the magic bag for steaks since the 70's (it was brought from neighboring Hungary) but more recently we also use it for baking bread. Here is what a wonderful bread I made in the magic bag (the recipe here)!

I also use the magic bag for steaks, such as bagged chicken (the recipe here) or the turkey breast in the magic bag (the recipe here). The meat remains juicy and tender and yet the skin browns nicely.

From these quantities results 4-5 portions of baked chicken breast roll next to which you can make any kind of garnish you like: from potatoes, rice, couscous or salads (some ideas can be found here).


The tenderest and most fragrant turkey breast in the oven, the autumn recipe

Turkey meat is one of the healthiest, especially because it is low in cholesterol. However, many people avoid it, for fear that it will dry out during cooking. This will not happen again if you follow our recipe.

What you need for baked turkey breast

1 kg of boneless turkey breast with skin on it

2 tablespoons lemon juice

For the marinade

2 tablespoons paprika

2 tablespoons mustard seeds

How to cook turkey breast in the oven

Peel an apple, grate it and cut it into quarters. Cut pieces of onion and peeled garlic cloves. Mix and season with oil, lemon juice, salt, pepper and thyme sprigs.

Separately, mix all the ingredients for the marinade. Put the apples and onions in a pan. Rub the chicken breast well with the marinade, then place it over the apples. Pour the soup and add the rest of the ingredients. Cover the tray with baking paper and bake for about 2 hours. Remove the paper and hold the chest until browned.


Goose breast roll

The other day I was gifted with a live gang:) & # 8230I don't really like doing this job (half done) but I didn't have anything to do. good .

From it I prepared this rolls from goose breast , o goose soup but also a pilaf of rice boiled in goose meat soup .

Goose breast roll I served it with a glass of wine At the Black Feteasca Fortress from Crama Oprisor .

A perfect combination that was to my family's liking

ingredients

a goose breast
2 eggs
1/2 red bell pepper
1/2 green bell pepper
orange juice
100 ml white wine
salt
pepper
a tablespoon of goose fat
4 slices of ham
a teaspoon of honey


600 g minced turkey
1 cup tomato sauce
1/2 cup breadcrumbs
1/2 cup chopped onion
2 cloves garlic, crushed
2 eggs, beaten
2 teaspoons Worchestershire sauce
1 teaspoon onion powder
2 tablespoons parmesan, grated
1/2 teaspoon fennel seeds, ground
300 g thawed and drained spinach
1 cup mozzarella
ketchup (for garnish)

Preheat the oven. Put baking paper in a cake pan.

Mix well the turkey meat, a quarter cup of tomato sauce, breadcrumbs, onion, garlic, eggs, Worchestershire sauce, spices, parmesan and fennel seeds in a bowl.

Put half of the mixture in the pan and press. With a spoon, make a groove in the middle of the composition.

In another bowl, mix the spinach and three-quarters cup of mozzarella. Put this mixture in the formed groove. Place the rest of the turkey meat over the spinach and press lightly. Leave in the oven for 45-50 minutes.

Put the rest of the tomato sauce on top and sprinkle with the rest of the mozzarella. Leave in the oven for another 15 minutes or until the meat penetrates well and the sauce bubbles.

Let it cook for 10 minutes before serving. Do not serve it immediately because it risks spreading, which is why it is very important to let it rest.


Ingredient:
pieces of mouse (according to everyone's taste), heart, tongue, kidneys, lungs, spleen, ears (each organ will be cut in half), smaller pieces of bacon that we can not use when smoking, pork to taste so as not to get too fat caltabosi), rice, onion, salt, pepper, thyme

Ingredient:
pieces of mouse (according to everyone's taste), heart, tongue, kidneys, lungs, spleen, ears (each organ will be cut in half), smaller pieces of bacon that we can not use when smoking, pork to taste so as not to get too fat caltabosi), rice, onions, salt, pepper, thyme, pork blood


Stuffed turkey roll

Stuffed turkey roll is a recipe of great effect, it is not difficult to make, it can be served as an appetizer, or for breakfast, it is sliced ​​very nicely and sandwiches can be made for the small or large package & # 128578

More recipes meat rolls-see here.

How to make stuffed turkey roll recipe:

How to prepare meat for stuffed turkey roll

Bone the thighs if they are not already bought deboned. It is ideal to use the upper thighs, especially for turkey, because the lower ones have many fine bones and it takes a lot of work to clean each bone. I prefer the pulp roll, because the meat is tenderer, not as uneven as the breast. It can be left with or without skin, as you wish. This time, I removed the skin, but it doesn't bother me when it stays. it bakes nicely and becomes slightly crunchy, it is delicious & # 128578 Great care, if you leave the skin, to speak well before the stove, not to leave any tulle, as they are very unpleasant.

With a well-sharpened knife, lightly unwrap the meat and spread it like a schnitzel, to be a beautiful sheet. If it's a chest, cut it like a snail. I don't beat the meat, I just cut it from a knife, I like it to remain slightly irregular in shape and to be juicy.

We had 2 upper thighs, a little over 1 kg.

You see that all spices are given for 1 kg of meat, so weigh and change the amount of spices depending on how much meat you have.

2. How to season the stuffed turkey roll

Sprinkle all the pieces of meat (including if it is breast for filling) with all the mixed spices: salt, freshly ground pepper, thyme, a little nutmeg (grated 4-5 times) and crushed garlic. Grease evenly on all sides, then wrap in plastic wrap or bag and leave to cool until the next day. This way the spices enter the meat better.


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(5 points / total votes: 16)

Simona-Adina Hotea 4 years ago - 19 December 2013 16:32

Re: Turkey roll with prunes and bacon

Great, great idea! You say I put the plums like that, directly, without moisturizing them a little before?
I kiss you for this recipe!

Ioana 4 years ago - 19 December 2013 18:16

Re: Turkey roll with prunes and bacon

Simona, prunes do not require soaking unless they are so dry that you can't cut them easily otherwise, if they are still a little fleshy, they hydrate enough with the wine.

Simona-Adina Hotea 4 years ago - 19 December 2013 21:05

Re: Turkey roll with prunes and bacon

I kiss you twice! Thanks.

Katy Nistor 4 years ago - 22 December 2013 17:06

Re: Turkey roll with prunes and bacon

Simona 4 years ago - December 22, 2013 23:09

Re: Turkey roll with prunes and bacon

About half a turkey breast in grams? About to get an idea of ​​what I have in the freezer. Thanks.

Ioana 4 years ago - 23 December 2013 09:58

Re: Turkey roll with prunes and bacon

Simona-Adina Hotea 4 years ago - 23 December 2013 23:23

Re: Turkey roll with prunes and bacon

Eee. my roll is ready and looks great. I also tasted it and my suspicion came true, it's great! Thank you, Ioana for the recipe!

Branisteanu Andreea 3 years ago - 7 January 2014 13:22

Re: Turkey roll with prunes and bacon

Hello Iona,
I made the roll yesterday and I'm a little surprised that the turkey came out hard. I was thinking of putting it in the oven for about 30 minutes today, what do you think?
Thanks, have a great day!

Ioana 3 years ago - 7 January 2014 13:27

Re: Turkey roll with prunes and bacon

Did you keep the rolls in the oven for only 20 minutes? the more you leave the meat in the oven, the harder it gets. so if you put it one more turn, it will just dry.

Branisteanu Andreea 3 years ago - 7 January 2014 14:34

Re: Turkey roll with prunes and bacon

Thanks, I left her for about 35 minutes last night. I thought it was a little 20 minutes. to make the turkey and the filling. But it seems that I made a serious mistake, can I do something to save her, to break her?

Ioana 3 years ago - 7 January 2014 14:51

Re: Turkey roll with prunes and bacon

you kept it almost double what I wrote. too much! the cooking time for chicken or turkey breast is shorter than in other pieces, because it becomes hard and dries very quickly if it is done too much. as well as pork tenderloin.
now I have no idea what to do with them. possibly put the rolls in a little soup and boil it over low heat, it may soften. or slice them thinly and use the slices in the salad. thin slices do not feel so strong.

Branisteanu Andreea 3 years ago - 7 January 2014 15:22

Re: Turkey roll with prunes and bacon

Thank you very much for kindness and suggestions.
You are an admirable housewife and passionate about cooking, congratulations for your wonders.
kiss you

Ioana 3 years ago - 8 January 2014 08:47

Re: Turkey roll with prunes and bacon

Andreea, that's how I learned, by mistake. now you will surely not forget the taste of the hard turkey and you will always remember that the cooking time is shorter

erminaesd4o2 3 years ago - 15 January 2014 13:22

Re: Turkey roll with prunes and bacon

organic turkey breast can be found here: [link]

mona 3 years ago - 10 March 2014 16:40

Re: Turkey roll with prunes and bacon

OH my GOD. I kept spinning around this recipe for a few weeks, not being able to imagine the combination of plums and meat. Besides, I had never used turkey like that (it hadn't even occurred to me that I could beat it in plastic wrap).
Yesterday, I had guests and I dared. The result is absolutely fabulous. It's a total positive culinary surprise. When I cut them I wanted to take pictures because they looked so perfect but I just didn't have time. Nobody believed me at first that I made them. Plus I'm incredibly tender ..I was afraid it would be dry!
I accompanied them with lentil salad also from the site, but in which I reduced the bacon and sausages. I didn't want to steal the charm of this sausage!
everything I did here is good and simpler than it seems at first reading. the next morning we were still amazed by the taste we had just discovered!
thank you, thank you, thank you!

Bianca 3 years ago - December 12, 2014 12:00

Re: Turkey roll with prunes and bacon

The recipe looks interesting and I would like to try it for Christmas. The taste of meat with prunes is superb. I also tried the duck breast recipe with prunes and everything was delicious.

I would like to use a sauce on these rolls, like gravy. What would you recommend? The dried plum sauce with oranges was a dream come true but I think I can't use it in this recipe considering that we also have plums in the meat.

Do you have a special salad recipe that would suit you?

Ioana 3 years ago - 17 December 2014 09:24

Re: Turkey roll with prunes and bacon

look, I recommend this wine sauce if you want to serve them warm: [link]

Bianca 3 years ago - 18 December 2014 06:28

Re: Turkey roll with prunes and bacon

I kept thinking about what to do next. I was thinking of serving the roll with the orange sauce from your recipe for 'Chicken breast with mashed potatoes, sauteed spinach and orange sauce' and with a salad of spinach and walnuts (which has in the dressing and orange juice). would it work

I have to cook 14 rolls for 10 adults and 2 children. How long should I leave them in the oven? Do I double the cooking time to 40 minutes and 6 minutes under the grill?

Ioana 3 years ago - 18 December 2014 18:17

Re: Turkey roll with prunes and bacon

I kept thinking about your combination and I thought it was ok what you proposed but for that you should change the filling a bit, remove the smoke and garlic. maybe onions. just season the meat filling with sweeter flavors (cloves, allspice). this to go with the delicate flavors of the salad proposed by you and the orange sauce. what do you say?

Bianca 3 years ago - 19 December 2014 00:38

Re: Turkey roll with prunes and bacon

It is a perfect proposal Ioana. I will remove the smoke and the garlic. Thank you very much.

Regarding the baking times, is it ok if I double the minutes for 14 rolls? We are 12 but I want 2 to taste them before serving them to make sure they are made.

I was thinking of preparing the meat and the filling in rolls in the evening so that on Christmas day I would just put them in the oven.

Ioana 3 years ago - 19 December 2014 09:38

Re: Turkey roll with prunes and bacon

bianca, why double the time, you only increase the number of rolls not their thickness, right? possibly a few extra minutes because they will heat up a little slower being more, but not more. double is already too much, they will come out dry. anyway if you have two test, you don't have to worry. just place them spaced in the oven tray, so they don't "steam" from each other.

Bianca 3 years ago - December 20, 2014 11:49

Re: Turkey roll with prunes and bacon

You're right Ioana. Thanks a lot for the advice. Have a special Christmas with your loved ones! Bianca

Ioana 3 years ago - December 20, 2014 11:56

Re: Turkey roll with prunes and bacon

and you! I wish you the best rolls!

Diana 2 years ago - 1 September 2015 20:21

Re: Turkey roll with prunes and bacon

What do you say, Ioana, would I go make this recipe with turkey pulp? Thank you

Ioana 2 years ago - 2 September 2015 09:35

Re: Turkey roll with prunes and bacon

Dana a year ago - 11 September 2016 22:01

Re: Turkey roll with prunes and bacon

I would like to try the recipe but without bacon on the run. Can I just leave the rolls with the turkey breast or do I have to tighten them with string? In this case the temperature and the baking time remain the same?
Thank you in advance.
I tried a lot of recipes on your site. I really like it. Right now I am preparing my menu for the next month and 90% is with the recipes from you.
Congratulations on this work. And congratulations for the beautiful description of vacation places / getaways. I read the last one (Cincsor house) and I transposed myself in time and place. Thank you. A good day!



Comments:

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