The heart of a turkey is an excellent dietary low-calorie by-product that contains the minimum amount of fat. In addition, it is inexpensive.
Tell you how and what you can cook using the hearts of a turkey.
Currently, fresh or frozen turkey hearts are sold separately, you can buy any desired quantity. Defrosting the hearts is best in cold, slightly salted water.
Heart of turkey stew in sour cream - recipe
Important nuance
Since sour cream with long-term heat treatment can curdle, it is better to enter it in the last minutes of cooking or after cooking, or in general, cook and serve cream sour cream separately.
Ingredients:
- turkey hearts - 600 g;
- onion - 1 pc .;
- champignons - 5 pcs .;
- spices ground (black fragrant pepper, coriander , cloves, nutmeg, etc.);
- garlic - 2 cloves;
- greenery;
- vegetable oil;
- natural sour cream -100 ml.
Preparation
We cut the hearts along into halves, remove the remains of the vessels with a knife, turn them over to a colander and rinse.
In the saucepan or cauldron we heat the oil and weave the onion into chopped quarters. Add the halves of the hearts and mix. Stew hearts on low heat for 10 minutes, then add spices and mushrooms chopped not too finely. Cook for another 20 minutes, closing the lid, if necessary, pour a little water. We pour in sour cream, stir and after 3 minutes turn off the fire. Season with chopped garlic and leave for 10 minutes. Served with boiled potatoes, young string beans, pasta or polenta (as any side dish, for example, pearl barley, millet, buckwheat). Before eating, sprinkle with chopped herbs.
Goulash from the heart of a turkey - recipe
Ingredients:
- turkey hearts - 600 g;
- red onion - 1 pc .;
- sweet red pepper - 1 pc .;
- tomato paste - 2 tbsp. spoons;
- garlic - 3 cloves
- fat is a chilled or chicken;
- paprika powdered;
- red hot pepper;
- greenery.
Preparation
Cut in half along the hearts, remove the remains of the vessels and rinse. We cut the onion cut into quarters in a cauldron on the overheated fat. Add the hearts and stew for 20 minutes with the addition of water in a small amount. Now lay the sliced sweet peppers, tomato paste, paprika and hot red pepper (you can also add a little more spices to your taste). Extinguish for another 8-15 minutes. Season with chopped garlic and greens. Serve with potatoes, beans or other legumes.
By the way, goulash can be cooked immediately with potatoes. In this version, put it 20 minutes before the overall availability of goulash in the form of not too small slices.