Cooking time 10 min + 1 h 20 in the oven
- 1.2 kg of stuffed turkey fillet
- 200 g smoked bacon
- 5 chicory
- 2 pears
- 1 kg potatoes
- 5 centilitres. butter
- 1 egg
- 200 g bread crumbs
- 1 tablespoon tablespoon sugar
- 3 tablespoon onion confit
- 4 dl chicken stock (jar)
- 0.5 dl Pear Williams
- 1 tablespoon peanut oil
- salt and pepper
Nutrition: per serving
- fat29.2 g
- carbs79.5 g
- protein17.2 g
How to prepare stuffed turkey filet, homemade croquettes with bacon and braised pears recipe
Tested and delicious recipe for stuffed turkey filet, homemade croquettes with bacon and braised pears recipe. Try it and we guarantee you will enjoy it.
Peel the potatoes and cook them for about 20 minutes in slightly salted boiling water. In the meantime, brown the bacon in a nonstick skillet without fat. Separate the egg white from the yolk. Beat the white with a fork and mix in the peanut oil. Drain the potatoes and mash them. Stir in 1 tsp. butter, egg yolk and bacon and their cooking fat. Salt, pepper and spice with nutmeg. Shape mashballs the size of a ping-pong ball. Spread them in the egg white and then in the bread crumbs. Book them cool. Peel the pears and cut them into 1 cm cubes. Remove the hard core of the chicory and cut into 2 to 3 cm pieces. Preheat the oven to 225 ° C.
1 Put the stuffed turkey breast in a baking dish and spread 2 tbsp. butter in hazelnuts over. Slip ± 20 min into the preheated oven. Lower the temperature to 180 ° C and prolong cooking for 1 hour. To check if the meat is cooked, prick a knitting needle; the juice that runs out must be clear.
2 Melt 2 tbsp. butter in a pan and fry the pears for 2 minutes. Deglaze with the Williams Pear and add the sugar. Add the chicory and continue cooking for 5 minutes (the chicory can be a bit crunchy)
3 Take the turkey fillet out of the dish and keep it warm. Deglaze the dish with the chicken stock and detach the cooking juices with a wooden spoon. Pour everything into a pan and add the onion confit. Salt, pepper and heat the sauce.
4 Cook the croquettes for 2-3 minutes in a fryer at 175 ° C.
Bière blonde strong not Wine Toscana Rosso IGT Santa Martina
Tenute Ambrogio and Giovanni Folonari