Turkey hearts

Turkey hearts

Tender and tasty turkey hearts with champignons will perfectly diversify your daily menu. All my household members frankly dislike any offal, but they never turn their noses up at this dish and devour their hearts with pleasure. Try these 2 manufacturing options too.

Ingredients for Turkey Hearts:

• Heart (turkey) - 1 kg
• Champignons – 500 g
• Onions - 3 pcs.
• Chili pepper - 1 pc.
• Bay leaf (broth) - 2 pcs.
• Allspice (broth) – 6 pcs
• Greens - 1 bunch.

Production time: 60 minutes

Number of servings: 5

Nutritional and energy value:

Turkey Hearts Recipe:

Boil the hearts in salted water, adding bay leaves and dark peppercorns, for approximately 40 minutes. Then cool them and cut them into circles.

While the hearts are boiling, we chop the onions, mushrooms and chili peppers.

Fry the onion in vegetable oil, add chopped mushrooms and peppers to it. Mix.

Now we put here the already chopped turkey hearts and greens (whoever likes which one). I have greens frozen in butter. Taste and add salt, pepper or any other suitable seasoning. Stir and keep it on the fire for a little while, maybe under the lid. That's it, the hearts are ready. Let's eat and enjoy.

You can create this dish with gravy:
To do this, you need to simmer the hearts a little longer under the lid, then add the broth in which the hearts were boiled (boiled water) and sour cream.

Stir the contents of the pan and thicken the gravy with starch or flour. I assure you that both options are excellent for the daily menu. Thank you.

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May 17, 2013 lelika # (moder)

April 22, 2013 KATAVA #

April 23, 2013 koltsina # (recipe creator)

April 21, 2013 zjefirka #

April 21, 2013 koltsina # (recipe creator)

April 20, 2013 ZaNoZa81 #

April 20, 2013 koltsina # (recipe creator)

April 20, 2013 ZaNoZa81 #

April 20, 2013 Lyudmila NK #

April 20, 2013 koltsina # (recipe creator)

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Manufacturing Description:

Ingredients:

• bunch of Dill - 1 piece
• Carrots – 1 piece
• Turkey hearts – 500 G
• Salt and Pepper - - To taste
• Vegetable oil – 30 ml
• Onions – 1 piece
• Garlic – 2 cloves

Number of servings: 4

How to cook “Stewed Turkey Hearts”

Rate the recipe for Braised Turkey Hearts:

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According to the sequence in the recipe, to hell with onions and carrots.

I didn’t realize something, when to add the stewed carrots and onions?

Maria, I didn’t even realize! This recipe was stolen from another website! Just do it - add water to the hearts and stewed vegetables, and boil for 40 minutes. Or better yet, cook until well softened. Here the creators forgot about the bay leaf, but you don't forget. At the very end.

Vera, I don’t agree with you, I often buy turkey hearts and have never served them wrong yet. Before I cook them, I soak them in rosesol with citric acid for 10-15 minutes, but make sure they are frozen and they turn out soft and tasty, maybe try and you will like it

My worldview is that there is no reason to simmer for 40 minutes. The longer you cook, the tougher they will be. I cooked them for 15-20 minutes until they started bleeding. They came out quite okay!

The hearts turn out to be ordinary, “not rubber”! It’s just who is used to what kind of food: for some, only meatballs are suitable for chewing, and for others, they are not too lazy to chew regular meat.

Fried turkey hearts

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Spanish tortilla with sweet potato

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Pork neck baked with garlic, wine and spices

Turkey hearts in particular are more tasty in this recipe, but you can also use the rest.

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

Turkey hearts - 500 grams, cut lengthwise into four parts (like an apple)
Reddish onion - one, cut into half rings
Balsamic vinegar - a tablespoon
Salt, freshly ground pepper, half a teaspoon of dry thyme (thyme).

Cut turkey hearts and dry on a towel.
Fry the hearts in a small amount of oil over high heat for 5 minutes, turning a couple of times.
Sprinkle with thyme. As the hearts caramelize on all sides, add the chopped onion and lower the heat to medium.
Simmer, stirring the hearts for about 10 minutes. Two minutes before the end, pour balsamic vinegar and salt. Mix. After turning off the gas, sprinkle with finely chopped parsley. Stir and place in a heated dish. Place the frying pan with the leftovers on the fire, pour in half a glass of wine, broth or water.
Achieve complete dissolution of the residue by stirring and removing the residue from the pan with a wooden spoon (deglaze). Evaporate half. Add salt to taste. Pour the resulting sauce over the hearts.

Serve the hearts with any side dish.

Fundamentally.
Do not overcook the hearts, otherwise they will be hard and dry.
You can use lemon juice instead of balsamic vinegar, but the taste will be different.

The 2nd photo shows the composition: rice prepared as for Azerbaijani pilaf, hearts, meat salad, which I presented earlier and sauerkraut, made according to the recipe of the owner of the website, seasoned with olive oil and reddish onions.

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