Category: Turkey

Turkey Hearts and Mushrooms Stew – Hungarian Pörkölt Recipe

Ingredients (4-6 servings):

  • 1 kg turkey hearts
  • 200 g dried black trumpet mushrooms
  • 1 large onion
  • 2-3 garlic cloves
  • 1-2 tablespoons vegetable oil
  • 2 tablespoons sweet paprika
  • salt and freshly ground black pepper to taste
  • 200 ml sour cream to garnish

Preparation method:

  1. Dice the onion.
  2. Chop the garlic cloves.
  3. Halve lengthwise each turkey heart.
  4. Wash them of clogged blood under running water, then cut them once again in 2, so the hearts finish quartered.
  5. Heat the oil in a large pot, add the quartered hearts and fry over medium heat until browned and rendered some fat, keep stirring meanwhile.
  6. Add the onions and garlic to the pot and continue frying over medium heat for a few minutes, until the onions have softened.
  7. Add the dried mushrooms and water enough to cover the contents of the pot and some more, add the sweet paprika, season with salt and pepper.
  8. Bring to boil and cook for an hour, until the mushrooms and hearts have softened to your liking. Add some more water to the cooking dish if the sauce has thickened too much.
  9. Serve in soup plates with a dollop or two of sour cream and some parsley leaves on the side.

Turkey Breast Braised with Shiitake Mushrooms and Amaretto with Rainbow Carrots Sauteed in Butter Recipe

Ingredients:

  • 500 g turkey breast
  • 500 g rainbow carrots
  • 150 g butter
  • 200 g shiitake mushrooms
  • 4 garlic cloves
  • 100 ml amaretto liquor, Italian almond one
  • salt and pepper to taste

Preparation method:

  1. Slice the breast into 4 thin slices.
  2. Chop the garlic.
  3. Slice the shiitake mushrooms.
  4. Slice the rainbow carrots.
  5. Salt and pepper on both sides the turkey slices.
  6. Melt 25 g of the butter in a frying pan.
  7. Gently fry the turkey slices on each side for 1 minute or so.
  8. Next sautee the carrots: Because I have higher and darker colours and I didn’t want to tint the lighter ones, I sauteed them in two batches in different skillets:
  9. Heat 25 g of butter in two separate skillets.
  10. Sautee in one the lighter coloured carrots – yellows, oranges, greens for about five minutes. Add a bit of salt up to your taste.
  11. In the other skillet, we’ll sautee the darker ones – purples and darker oranges.
  12. Separately in another 25 g of butter sautee lightly the shiitake mushrooms.
  13. Add to this skillet the seared turkey fillets, the chopped garlic, pour over the amaretto and add a bit more of butter. Add salt and pepper to taste and simmer for 3-4 minutes over low heat.
  14. Serve while hot the turkey fillets with shiitake amaretto sauce next to the visual splendour of the sauteed rainbow carrots.

Quince Glazed Turkey with Brussels Sprouts – Thanksgiving Recipe

Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 22

 Ingredients (8 persons):

  • 1 turkey (4-5 kg)Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 07
  • 1 kg quinceQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 04
  • 1 kg purple/black grapesQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 09
  • 4 bay leaves
  • a few mild chilli peppersQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 15
  • 1 kg Brussels sprouts
  • 100 g butter
  • 100 g fresh hazelnut kernels
  • 1-2 tablespoons crushed sage
  • salt an pepper to taste

Preparation method:

  1. Wash the quinces and cut them in halves.
  2. Place the halved quinces in the oven and bake them atQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 05 200 C for about 1 hour until very fragrant and soft, melting.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 06
  3. Salt and pepper the turkey inside and outside.
  4. Stuff the turkey’s cavity with the grapes and bay leaves.
  5. Get the quinces out of the oven, skin them and core them.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 08
  6. Cook separately over medium-low temperature in 2 pots with some water – in one the cores and skins and in the other the soft – melted flesh, for 1 hour.
  7. Meanwhile, place the turkey in an ovenproof dish.
  8. Stuff the turkey’s cavity with the grapes and bay leaves. Sprinkle some sage over the turkey and put into the oven preheated at 180 C.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 10
  9. Sieve the liquid from the pot with the seeds and skins, forming a jelly-like thicker liquid.
  10. Every 20-30 minutes glaze the turkey with the quince jelly. Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 11Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 14
  11. Roast the turkey for about 4-5 hours, depending on the weight, until the meat is done.
  12. Puree the melting flesh of the quince and caramelize it a bit, over medium heat, in a large frying pan, stirring constantly.
  13. Slice thinly the chilli peppers.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 16
  14. Add the sliced chilli peppers to the caramelizing quince pan, stir-frying for another few minutes.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 18
  15. Wash and clean the Brussels sprouts.
  16. Slice thinly the hazelnuts.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 19
  17. In a wok melt the butter over medium heat, add the Brussels sprouts and hazelnut, 1/4 cup of water, salt and pepper to taste. Cover and fry for about 5 minutes until the sprouts are dark-wild green.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 20
  18. Take off the lid and stir-fry for another few minutes until the water evaporates.
  19. Remove the turkey from the oven and let it cool for about 20 minutes before carving.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 21
  20. Serve the turkey accompanied by the Brussels sprouts in a leaf of savoy cabbage as a cup and some quince-chilli gravy.

Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 24Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 23