Cooking Today stuffed turkey fillet.The composition ingredients can be varied according to personal taste.An alternative could be the replacement turkey chicken fillet.
500 turkey breast (breast)
For the marinade:
1 tbsp.l.chopped sage leaves (rosemary)
vegetable oil 70 ml orange juice 1 tbsp
salt, ground black pepper
For the filling:
½ onion bulbs
200 g walnut pumpkin
1 tbsp.l.chopped sage (½ st. l. chopped rosemary)
100 ml of dried cranberries
100 ml chopped almonds
80 g foie gras, smoked bacon (optional)
chopped parsley salt, ground black pepper (to taste)
3-4 Art.l.melted butter (oil)
Cut the fillet into 2 pieces, lightly beat off with a hammer.Put the meat in a plastic bag.
In a small bowl, mix the salt, black pepper, sage, zest, orange juice and vegetable oil.
Pour marinade over the meat produced, tie the bag and put in the fridge for an hour (24 hours).
On a dry frying pan fry the almonds until golden brown.Finely chop the onion, pumpkin and foie gras into small cubes.
Preheat a large frying pan with 2 tablespoonsghee and fry the onion for 4-5 minutes.Add pumpkin and cranberries, stirring occasionally, continue to cook for 8-10 minutes.
Add foie gras and continue cooking for 2-4 minutes.Turn off the heat.Add to the mix the salt and pepper to taste, chopped sage, parsley, almonds, mix gently.Sue.
Remove the fillets from the marinade, remove spices and dry with a paper towel.Put one part of the fillet stuffing, spread evenly, not reaching the edges of the perimeter of 2 cm. Cover with the second part of the loin and tie uniform cooking thread.
Preheat oven to 190 deg C. Heat ovenproof dish with 1-2 tablespoonsghee.Fry the fillets on all sides until golden brown.Put in the oven and bake for 25-30 minutes.
Remove the fillets from the oven and cool for 5 minutes.Remove culinary thread, cut into portions, served with mashed potatoes.
Photo source: carina-forum.com
Articles Source: carina-forum.com