Recipe: Pork and Turkey Jellied – Without Gelatin

Recipe: Pork and turkey jellied meat – Without gelatin.

Hello, my friends and readers!
Jellied meat usually begins to be in demand in the cool season.
Although it is possible and healthy to eat it all year round. The only condition is to choose a fairly free day to make it.
I usually cook jellied meat from turkey (from time to time from chicken), pork with the addition of a pork leg to make the broth richer.
It doesn’t matter to me whether to use gelatin or not.
It is always available at home. In general, it depends on the amount of meat components and my mood. Now I cook without gelatin. So here's a selection of products.

I wash the meat under running water, wash the pork leg (I only have part of it because I cook it in a small 3-liter saucepan) and scrape the skin with a knife.

Then I put the meat products in a pan and fill it with water so that it certainly covers the meat by 2-3 cm.

Cover the pan with a lid and bring to a boil.

I definitely remove the scale with a slotted spoon.

As soon as the broth boils well, I reduce the gas and leave to cook for 3.5 - 4 hours. Naturally, from time to time looking into the pan through the glass lid.

After 4 hours, I add peeled carrots (2-3 pieces depending on size), peeled onion and a clove of garlic to the meat.

After another 15 minutes, add peppercorns (7-8 pieces), a couple of bay leaves and salt to taste.

After this I cook for another 15 minutes.
Now our jellied meat is cooked, you can remove the pan from the stove and take out the meat.

There is nothing in the pork leg, we will immediately eliminate it. I carefully separate the pork and turkey.

And I chop it manually with 2 knives.

While the jellied meat was cooking, I peeled the garlic and chopped it in a garlic press (you can just finely chop it with a knife).

You can simply remove the boiled carrots and throw them away.
One of my friends grates it on a small grater and mixes it with meat. I just used it to decorate the jellied meat.

Because I understand that I will have 1.5 liters of broth, I can know in advance how many bowls will be needed.

Since some of the jellied meat will be taken away from me by the kids, and these are creatures who don’t like returning my dishes later, I buy single-serving containers.

While the meat is cooling, I place carrot stars and a little garlic on the bottom of the bowls.

Then I lay out the meat.

And later I pour the broth through a fine sieve.

When it all cools down a little,
I put it in the refrigerator until it hardens completely.

Jellied pork legs and turkey recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Pork feet	1 kg	216
Turkey leg	1 kg	142
Carrot	2-3 pcs.	33
Bulb onions	3-4 pcs.	43
Green onions (small bunch)	1 PC.	19
Parsley (small bunch)	1 PC.	36
Garlic	3 cloves	149
Bay leaf	3 pcs.
Black peppercorns	5 pieces.
Salt	1/2 tsp.
Water	4 l

Step-by-step recipe for making Jellied pork legs and turkey with photo

And we will prepare the dish like this:

Peel the carrot vegetable, rinse and cut into large slices.

Peel the onion and rinse.

Transfer these two cooked vegetables into a wide, huge container, add the pork and turkey legs here, just wash the meat products well beforehand.

Next, fill everything with water and boil.

Remove the foam that has formed from the meat, add bay leaf, dark peppercorns, turn the heat to low, cover the container with the food and cook for 8 hours. Do not add water under any circumstances.

About 15 minutes after the rich broth is ready, salt it, then turn off the heat, remove the meat and vegetable products from the broth, and let them cool.

Next, peel the garlic and try to cut it into small pieces.

Chop the parsley with green onions.

If the meat legs have cooled, then separate the meat from the bone and cut into small pieces.

Transfer meat pieces to prepared pans.

Chop the boiled onion and place on top of the meat.

Place garlic, carrot circles and fragrant herbs on top.

Pour the fragrant broth over everything, cool and place in the refrigerator for 10 hours. That's all, jellied pork legs and turkey are ready, this dish is served with pieces of dark bread, horseradish or mustard!

Video recipe Jellied pork feet and turkey

Turkey neck jellied meat

Don’t rush to leave this page, because next we want to invite you to find out more about this recipe and recommend preparing a very tasty and dietary turkey neck jellied meat!

In order to prepare a cool dish according to this recipe, you will need:

Ingredients:
turkey necks – 2 pieces;
onion – 1 head;
parsnip - 1 piece;
carrots – 1 piece;
allspice – 3 peas;
cloves - 1 piece;
bay leaf – 2 pieces;
parsley – 1 bunch;
salt.

And the food is prepared like this:

Transfer them to a container and fill with cold water, put on fire, boil, remove the foam, turn the heat to low and cook for three hours.

After the allotted time, add roots and onions to the broth; do not remove the last dry peel from the onion, just rinse. In this way, the broth will become golden.

Add the spices and cook everything together again over low heat for another two hours.

Later add parsley, boil the broth for 5 minutes and turn off the heat.

Take out the necks and let them cool.

Later, separate the meat from the bone.

Dissolve gelatin and mix with broth.

Now place the meat in the containers, pour the broth over everything, cool and place in the refrigerator for 5 hours. That's all, the soft, tender and tasty jellied meat is ready!

Bon appetit!

Jellied pork legs with turkey meat

Ingredients

Pork legs – 2 pcs.

Turkey fillet – 350 g

Onion – 50 g

Celery stem – 1 pc.

Bay leaf – 3 pcs.

Peppercorns – 0.5 tsp.

Green stems – 5 g

42 kcal
5 hours
30 min.
5 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

I suggest cooking jellied pork legs for the New Year's table. They actually consist of nothing but tendons, which produce a strong broth that gels perfectly when it hardens. But there is actually no meat in the legs, so we add at least some - pork, beef, chicken, in this recipe I took turkey fillet.

The jellied meat comes out strong and quite meaty. If you take more water, I recommend adding gelatin.

The introduction of vegetables and spices into the broth helps to flavor it. The jellied meat comes out very tasty, fragrant and very nutritious.

Prepare ingredients for making jellied pork legs with turkey meat.

Wash the legs well and chop or saw them (my husband sawed them, it’s more convenient because there are no small bones). Scrub them under hot water, even if they are processed in a supermarket. Place in a saucepan, add coarsely chopped onions, celery stems, carrots, and herb stems. I immediately added bay leaves and peppercorns.

Fill with water and bring to a boil. The foam can be removed, but at the end we will still strain the broth, so there is no difference. Reduce the heat on the stove to a minimum and cook the jellied meat under the lid for 3 hours.

After 3 hours, add the turkey fillet; when it boils, add salt to the jellied meat and cook for about another hour. Turn off the stove and leave the jellied meat on the stove until it cools to 40-60 degrees.

Jellied turkey and pork “Homemade”

Homemade jellied meat recipe with turkey, pork and chicken, without gelatin. Just getting ready. Very tasty. I advise everyone to try this dish!

Ingredients for “Homemade turkey and pork jellied meat”:

Knuckle - 7 pcs
Turkey – 500 g
Pork neck – 1 kg
Chicken leg – 6 pcs
Onions - 3 pcs.
Garlic - 10 teeth.
Bay leaf - 8 pcs
Salt - to taste

Production time: 420 minutes

Number of servings: 30

Nutritional and energy value:

Ready meals
kcal 23282.2 kcal	proteins 1445.4 g	fats 1904.2 g	carbohydrates 99.1 g
Portions
kcal 776.1 kcal	proteins 48.2 g	fat 63.5 g	carbohydrates 3.3 g
100 g dish
kcal 182.5 kcal	proteins 11.3 g	fat 14.9 g	carbohydrates 0.8 g