Description
The dish turns out extremely tasty and quite hearty. You can eat as a hot entrée and as a main dish with mushroom or other sauce. Try it!
Ingredients
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Chicken fillet
800 g
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Brisket
100 g
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Chicken liver
50 g
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Bread crumbs
50 g
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Milk
50 g
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Chicken egg
1 piece
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Spices
-
Greens
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Butter
1 tsp
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Potatoes
-
Rosemary
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Nuts
2 Tbsp
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Onion
1 piece
Cooking
The main products...
On a cutting Board lay out plastic wrap, sprinkle the strips of bacon to make a criss-cross pattern that would roll pretty good.
On the breast lay slightly repulsed pieces of Turkey, add salt and pepper, sprinkle with nuts.
Enable preheat the oven to 180°C and do [b]stuffing[/b]: in butter, fry the liver until soft, salt and pepper to taste
soak the breadcrumbs in milk,
liver remove there and fry onion until tender.
In a blender or grinder grind liver with onion, bread crumbs, herbs, add the egg and mix well,
spread the stuffing into the Turkey gently with a film rolled in a roll, put in a fireproof dish, add the rosemary and immediately put in oven for 1 hour. If necessary, refill the dish with a little water or dry white wine If you wish along with a loaf and baked potatoes.
Then immediately receive and garnish.
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