Turkey roll with prunes - a dish that can decorate both a festive table and become the main hearty family meal. It all depends on the recipe you prefer. Sophisticated, rich in taste, Rotolo di Tacchino Alla Frutta - Italian turkey breast with fruit in Italian style or no less delicious, but much easier to prepare, Romanian turkey leg rolls - these are just two options from a wide variety of such dishes.
Pick your recipe
You will need
-
- Rotolo di Tacchino Alla Frutta
- 800 g of turkey breast in one large piece;
- 150 g chestnuts;
- Apple
- peeled and chopped
- pear
- peeled and chopped;
- 1/2 cup walnuts;
- 100 g pitted prunes;
- 60 g ground veal;
- 60 g diced brisket;
- 50 g butter;
- 100 g thinly sliced bacon;
- some cognac;
- 100 ml of dry white wine;
- sprigs of sage
- Bay leaf
- a sprig of rosemary;
- salt and pepper to taste;
- butcher's twine
- food foil.
- Romanian turkey roll with prunes
- 2 legs of turkey;
- 100 g of prunes;
- 2 teaspoons of mustard;
- 1 tablespoon of breadcrumbs;
- 1 egg white
- 2 onion heads;
- thyme
- parsley;
- 2 carrots;
- olive oil;
- salt and pepper.
Instruction manual
1
Rotolo di Tacchino Alla Frutta
Soak the prunes in warm water in advance to make them soft. Put the chestnuts in the pan, add the bay leaf, fill with water, salt and cook them for half an hour. Drain the water, peel the chestnuts from the skin, cool. Squeeze out excess moisture from prunes and mix it with chestnuts, crushed walnut kernels, apple, pear, ground veal and diced brisket. Pour cognac into the minced meat, season with salt and pepper and mix well.
2
Take a turkey breast, cover it with plastic wrap and use a meat hammer to turn it into a large uniform layer of meat. Salt, pepper, lay out and smooth the filling, leaving about 2 centimeters along the edge free. Roll the meat into a roll, wrap it in bacon and dress it with culinary twine, also known as butcher twine.
3
Preheat the oven to 180 C. Put the butter, sage and rosemary in a pan suitable for baking meat in the oven and wait until the butter has melted. Fry the roll until brown, pour half the wine and put the roll in the oven. Bake for 1 hour, periodically turning the roll.
4
Remove the roll from the oven, wrap it in a sheet of aluminum foil, and let it rest for 10 minutes. Pour the remaining wine into the pan, where the meat was baked, set, deglaze it, put on moderate heat and cook the sauce. Remove the foil from the turkey, remove the twine and cut the roll into thick pieces. Lay them out on a platter and serve.
5
Romanian turkey roll with prunes
Cut the legs of the turkey in half and remove the bones. Cook 1 liter of broth on turkey bones.
6
Peel onions and carrots. Finely chop one onion, all the prunes and greens. Fry the onion in a small amount of olive oil until transparent, add chopped prunes and greens. Let cool and mix with egg white and bread crumbs. Cut the remaining onions and carrots into rings with a thickness of 1-2 centimeters, put them on the bottom of the frypot, sprinkle with vegetable oil and put in the oven preheated to 180 ° C for 15-20 minutes.
7
Stuff the legs, dress the rolls with culinary twine, remove the roasting pan from the oven and spread the rolls on vegetables, pour hot broth (about 300 ml) and bake in the oven for 15-20 minutes at a temperature of 180 ° C, then reduce the heating to 160 ° C and cook another 1 hour - 1 hour 15 minutes. You can make the sauce on the remaining broth. Before serving, remove the twine from the rolls and garnish with mashed potatoes.
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