Turkey hearts
Turkey hearts
Turkey heart skewers
turkey hearts – about 1 kg; for marinade: sweet paprika – 1 tsp; ground coriander – 1/2 tsp; ground dark pepper – 1/4 tsp; reddish hot pepper – 1/4 tsp; nutmeg (ground) – 1 pinch; sugar – 1 tsp; salt – 1 tbsp; granu garlic
Turkey heart beef stroganoff
turkey hearts – 600g; vegetable oil – 50 ml; onions – 1 pc.; garlic – 1 clove; sour cream (fat content 20%) – 200 ml; sherry – 2 tbsp; meat broth (or water) – 1/2 cup; flour – 1 tbsp; nutmeg (grated) - to taste; thyme – according
Turkey heart chops
turkey hearts – 1 kg; for breading: egg – 1 pc.; flour – 4-5 tbsp; salt, ground dark pepper - to taste.
Turkey stuffed with mince and celery
turkey, salt, white pepper (ground), onion, celery (petioled), stale white bread, turkey heart and liver, minced meat (veal sausage), egg, butter, orange juice, orange zest (grated), lemon zest .
section: Turkey dishes
Pancakes with hearts and turkey liver
turkey heart, marjoram (fresh), olive oil, turkey liver, onion, salt, wheat flour, egg, butter (melted), cream (35%), milk, sugar, salt, butter (for frying).
section: Pancakes (sweet and savory), Dishes from the heart, Liver recipes
Pork heart salad with tongue, smoked turkey and mushrooms
pork tongue, pork heart, turkey (smoked fillet), champignons (canned), salt, mayonnaise.
section: Tongue salads, Mushroom salads, Turkey salads
Warm salad of turkey hearts with carrots and onions
turkey heart, onion, carrots, salt, pepper, mayonnaise, vegetable oil.
section: Poultry salads
Turkey hearts in sour cream sauce
onions, olive oil, turkey hearts, butter, wheat flour, chicken broth, sour cream, salt, dark pepper (ground).
section: Turkey dishes
Fried turkey hearts with gravy
turkey hearts, onions, balsamic vinegar, salt, pepper, thyme (dry).
section: Turkey dishes
Pies made from sour cream dough with turkey hearts inside
flour, butter, egg (yolks), sour cream, baking powder, salt, turkey heart, onion, garlic, cilantro, butter, salt, pepper, egg.
section: Meat pies
Turkey hearts with vegetables, baked in a sleeve
turkey hearts, potatoes, onions, carrots, green peas (frozen), sunflower oil, bay leaf, dark pepper (ground), salt.
section: Turkey dishes
Chinese style turkey hearts
turkey hearts, carrots, onions, bell peppers, vinegar, tomato paste, sugar, soy sauce, starch.
section: Turkey dishes
Boiled turkey hearts with vegetables and mushrooms
turkey heart, champignons, onion, chili pepper, bay leaf, allspice, herbs.
section: Turkey dishes
Tagine of turkey hearts with beans and vegetables
cumin, barberries, salt, vegetables (pickled, assorted), lime (dried), prunes (dried), chili peppers (pickled), cranberries, beans (canned, reddish), carrots, garlic (large), onions (large) , cherry tomatoes, zucchini.
section: Turkey dishes, Tajin (tagine)
Turkey hearts in cream cheese sauce
onions, snow-white semi-sweet wine, cream (10%), processed cheese, turkey heart, carrots (large), cloves, peppers (peas), bay leaf.
section: Turkey dishes
Turkey heart salad with zucchini
lettuce, zucchini, lemon (zest), turkey hearts, salt, vegetable oil, soy sauce, balsamic vinegar.
section: Poultry salads
Turkey hearts baked with tomatoes
turkey heart, onion, carrots, tomatoes (canned in their juice), vegetable oil, salt, dark pepper (ground).
section: Turkey dishes
Turkey hearts with pumpkin julienne and yogurt sauce
turkey hearts, garlic, carrots, onions (white), vegetable oil, sugar, natural yogurt, pumpkin, olive oil, butter, mustard, sour cream, flaxseed oil, bay leaf, curry, mint, salt, dark pepper.
section: Turkey dishes
Turkey hearts in pots with beans, mushrooms and potatoes
turkey heart, champignons, red beans, potatoes, sour cream, cognac, bay leaf, chili pepper, black pepper, thyme, salt.
section: Turkey dishes
Turkey hearts baked with vegetables and tomatoes
turkey hearts, onions (large), carrots (large), tomatoes (in their juice), vegetable oil, salt, pepper.
section: Turkey dishes
Turkey hearts in mushroom sauce with roasted sweet peppers
turkey hearts, onions, bell peppers, flour, French herbs, water, tomato paste, sour cream, sunflower oil, butter, champignons.
Braised turkey hearts
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Recipe for making turkey hearts. This meat is virtually waste-free, it is not cheap, and when it is cooked perfectly, it is very tasty.
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 finished 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.
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:
Ready meals | |||
kcal 1755.3 kcal |
proteins 176.4 g |
fat 105.2 g |
carbohydrates 33.4 g |
Portions | |||
kcal 351.1 kcal |
proteins 35.3 g |
fat 21 g |
carbohydrates 6.7 g |
100 g dish | |||
kcal 97.5 kcal |
proteins 9.8 g |
fat 5.8 g |
carbohydrates 1.9 g |
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)
April 20, 2013 Irushenka #
April 20, 2013 koltsina # (recipe creator)
April 20, 2013 koltsina # (recipe creator)
April 20, 2013 Wera13 #
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Turkey hearts stewed in sour cream
Turkey hearts stewed in sour cream. Step-by-step photo recipe for a slow cooker.
Number of servings: 6
Peel the onion and cut into rings. Pour a little vegetable oil into the multicooker bowl. Place the onion in the multicooker bowl. Turn on the “Frying” mode (temperature 145 degrees). Fry the onion for 15 minutes, stirring occasionally.
Wash the turkey hearts well. Cut in half or into four parts. Cut out the tube. Wash again to remove blood clots (internal environment of the human and animal body) .
Remove the onion from the multicooker bowl. Add a little vegetable oil to it. Place the chopped hearts and fry them for 15 minutes with the lid open, stirring occasionally.
Add a little water to the multicooker bowl. The water should almost cover the hearts. Turn on the “Extinguishing” mode (temperature 125 degrees) and simmer for 40 minutes.
Then add the onion to the hearts, which you fried and set aside in the very first step.
Add sour cream. If desired, you can add dark ground pepper. Add salt. Mix.
Simmer the hearts until cooked in the “Stew” mode for about 40 minutes.
Serve with potatoes, rice or vegetables.