Stuffed turkey - simple, tasty and nutritious

Stuffed turkey - the decoration of any table. In addition to the fact that this dish is very tasty, it is also dietary. There are different recipes for its preparation, which do not require complex actions and extensive experience.

How to cook the turkey correctly? First of all, you should choose not too frozen a bird, because the frozen meat loses some of its taste. The filling should be sufficient to prevent the bird from losing its shape, juicy and tasty.

Stuffed turkey with apples, nuts and prunes is prepared quite quickly. For this delicious dish you will need one not too large turkey, 1 tbsp. Rice; 5 medium apples; 1 tbsp. Fatty sour cream; 0.5 kg of walnut kernels; 50 g of mayonnaise and butter; 0,5 kg of prunes; A bunch of parsley, spices and salt (to taste). To lubricate the mold you need a little vegetable oil.

Thoroughly washed carcass of the bird is dried, rubbed with spices and salt. In the rice cooked to the ready, add walnuts crushed in a blender and dried in a frying pan . Pre-soaked in hot water prunes and peeled apples are cut into small pieces and added to rice and nuts. In the received stuffing add salt, pepper, butter. The forcemeat is kneaded to a uniform state. The bird is stuffed with minced meat through a hole in the abdomen, which is sewn with threads. Greased with sour cream and mayonnaise, the bird is placed in a baking dish. Stuffed turkey is covered with food foil and baked in a preheated oven to 200 ° C for 2.5 hours until it is completely ready. Then the foil is removed and the bird is browned for several minutes. From time to time the carcass is poured with the allocated juice. From the finished bird remove the thread, it is laid out on a dish, sprinkled with chopped parsley.

To prepare the next dish you will need: 1 turkey; For marinade: 2 heads of garlic, 1 tbsp. Salt and sugar, 1 tbsp. Vinegar, sweet and hot peppers, rosemary, thyme, bay leaf; For the filling: 400 g of low-fat minced meat from any meat; 0.5 tbsp. Walnuts; 1 tbsp. Rice, 0.5 kg of fresh mushrooms, 2 large onions, 2 sprigs of celery, pepper, salt, parsley, rosemary, vegetable oil.

Washed marinated carcass. For marinade boil 5 liters of water, which is added sugar, salt, herbs, spices (to taste). After boiling the liquid, vinegar is poured into it and crushed garlic is added. Carcass poultry poured chilled marinade. If it does not cover the bird entirely, it can be added to the boiled water. The turkey is marinated for 6-8 hours. For the stuffing, rice is cooked, to which is added a thin onion, chopped celery, toasted mushrooms and pounded walnuts, dried in a frying pan. Minced meat is fried until ready and combined with rosemary leaves and chopped parsley, after which all the ingredients of the filling are thoroughly mixed together.

The carcass of the bird is taken out of the marinade, rinsed with water, dried, stuffed with filling, tightly ramming it. The incision on the abdomen is split with toothpicks or sewed with threads. The legs and wings of the bird are wrapped in foil, the legs are tied. The bird is spread on a baking tray or in a baking dish and put in a preheated oven to 250 ° C. After 0.5 hour, the temperature is lowered to 200 ° C, after which the bird is cooked for 2.5 hours, regularly watering it with the isolated juice. If the stuffed turkey is too quickly browned, it can be covered with foil. The readiness of the bird is determined by a special thermometer or by piercing the thickest areas with a toothpick. The bird is served on a plate, decorated with greens and vegetables.

The turkey in the microwave is also prepared according to the above recipes, but only the bird needs to be selected in the appropriate size.