Stuffed Turkey Thigh

Guests at dinner and we have no idea what to prepare? Tired of the usual spaghetti between friends? What about preparing something new without, for this, having to stay all day in front of the stove? Let us help our Fido pig in terracotta of the artisan company Vasai and we also avoid reducing the oven a battlefield! Practical and tasty this dish is the right companion for an Evening with good food and good company and then you know, a good dish makes spending better the evening! Let's see just how to proceed…


Ingredients for 4 people:

 

1 Boneless Turkey Thigh

5 teaspoons of mustard beans
200 grams of bacon
5 teaspoons pesto
200 grams of mushrooms
1 tablespoon of green olives
200 grams of Asiago
1 onion
2 cloves of garlic
400 grams of potatoes
1 Glass of beer
1 tablespoon and 1/2 of Worcester sauce
1 tablespoon of E.V.O. oil
2 sprigs of fresh rosemary
Australian Salt Murray River TEC-AL and pepper to taste

Procedure:
 
We lay our thigh of turkey on a cut and, with the help of a meat, appiattiamola as much as possible without ruining it. Saliamola and Spennelliamola with mustard. Ricopriamola entirely with the bacon then brush the whole surface with pesto.

 

We cover everything with sliced mushrooms so we put over the coarsely chopped olives. Complete the filling with the slices of asiago.

 

With the help of the kitchen string, we close our thigh and act in the piglet. Incastriamoci of the sprigs of rosemary in the string, we bathe with the beer, the Worcester sauce and the oil, spolverizziamo the surface of the turkey with the salt and the ground pepper at the moment, add the garlic and the onion coarsely sliced and we supply, in oven preheated, for 20 ' to 250 °.
After the indicated time, bake and, with the help of a ladle, we eliminate the cooking liquid from the piglet and Trasferiamolo in a frying pan. Add the peeled potatoes and cut into chunks and the remaining mushrooms to the meat and Rinforniamo for another 30 '. In the meantime, we complete the accompanying sauce. We light the fire of the pan and put it at medium intensity, we have to shrink and thicken the sauce. As soon as it starts to Simmons as in photos, let it cook a couple of minutes mixing continuously until it is ready.
 
 
Spent the half hour cooking in the oven, bake the piglet and pull out our thigh that will leave aside to cool for about 10 '. Rinforniamo the piglet and let the potatoes cook for the last 10 '.
After these last few minutes, we can move the thigh on a chopping board and slice it without running the risk of opening and churning out the potatoes and the mushrooms which, now, will be ready.
Let's get ready for serve.

 

Tips for mise en place:

Put two slices of thigh in the center of the plate one resting on the other, add 2-3 tablespoons of contour and complete the dish with two tablespoons of sauce poured over the slices of meat.

Enjoy your meal!!!!!





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