Cannelloni with turkey meat
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Lasagna is a very tasty dish that I have not tried so far. Compared to the original recipe, I used tubes instead of sheets, I find it much simpler and more comfortable. I didn't see too big differences between the variants encountered in the blogosphere, consequently I didn't deviate too much either.
- I used 16 Panzani cannelloni tubes.
- Ingredient sos ragu:
- 600 gr minced turkey
- 1 carrot
- 1 onion
- 2, 3 cloves of garlic
- 1 can of tomatoes in broth (400 gr)
- basil (you can put rosemary, I did not have)
- salt pepper
- 600 gr milk
- 50 gr butter
- 3 tablespoons flour
- a pinch of salt
- 100 gr parmesan race
Preparation time: less than 60 minutes
RECIPE PREPARATION Cannelloni with turkey:
1. Finely chop the onion, chopped garlic and grated carrot, fry in a little oil, then add the meat and leave until the resulting water has completely evaporated. Then add the tomatoes, salt, pepper and oregano (dry) and leave until the meat is well done and tender. Add the chopped basil (I had it fresh and put it at the end, so that the aroma feels good) and set aside until we prepare the sauce.
2. For the Bechamel sauce, melt the butter over low heat. Add the flour at once and mix vigorously so that no lumps form. I usually use the goal, I do better than with the spoon. I gradually add the hot milk until it is completely incorporated. Leave two, three coins until smooth and the flour is well cooked. Add nutmeg, salt and pepper.
3. The tubes are filled with the meat anesthetic.
4. Take a bowl on the bottom of which pour a thin layer of Bechamel sauce. Arrange the tubes over which the rest of the sauce is poured. Sprinkle the Parmesan cheese on top.
5. Cover the bowl with aluminum foil and put in the preheated oven for 30-40 minutes, at 180 degrees, then remove the foil and leave for another 10 minutes until a golden crust forms.
6. Serve hot.
Peppers stuffed with turkey
Ingredients for Stuffed Peppers:
-10 peppers & # 8211 medium in size (you can put fresh red peppers instead)
-700 g minced turkey
-50 g bacon or bacon (optional) & # 8211 finely chopped
-60 g of rice
& # 8211 50 ml olive oil, 1 large onion, 1 egg, 30 g flour, 50 g tomato paste (broth, tomato juice), 2 carrots, 1 small celery, 1/2 bunch fresh dill, salt and pepper to taste, a pinch of thyme, 1 small bay leaf, sour cream or yogurt to serve.
Stuffed peppers & # 8211 Preparation: choose peppery so that they are not stained or damaged and we clean them of stalks and seeds, then wash them. Peel and finely chop the onion. Peel the carrots and celery, then cut them into slices and chop the parsley. Mix the minced meat with the finely chopped and lightly chopped onion, rice, beaten egg, dill.
Season with salt, pepper and a little thyme. Mix well to obtain a homogeneous composition. We fill the peppers with this composition and put the flour on the back, we put a lid on tomato slices, then we put them in the bowl where we cook them together with a tomato, a small bay leaf plus the slices of carrots and celery.
We put hot water over the level of the peppers and we boil them. After boiling, let it boil for about 10 minutes. We prepare a heat-resistant dish in which we put a sauce obtained from mixing tomato paste with flour, which we diluted with the juice in which the peppers were boiled. Add 50 ml of oil. Remove the peppers and place them in a bowl over the sauce. Pass the carrots and celery, pour them over the peppers and put them in the oven for 45 minutes on medium heat. We serve it warm, with cream or yogurt. Good appetite!
PUMPKIN MEAT WITH GRILLED TURKEY MEAT
1 diced zucchini (I had frozen)
1/2 chopped pepper
1 clove of green garlic
1-2 strands of green onions or you can use red onions
a few tablespoons of chopped tomatoes in a jar.
1 lump of minced turkey meat
freshly ground pepper
Put the meat to simmer.
Finely chop the onion and garlic and put them in a saucepan to simmer (in water with a little olive oil) together with the chopped carrot slices and zucchini. When they start to soften, add the peppers and tomatoes.
Leave for a few minutes, then add the stewed meat. Bring to a boil with a half-covered lid until all is well penetrated. Season with thyme and pepper, and when you turn off the heat, sprinkle with greens.
Recipes with turkey meat
Peel a squash, grate it and wash it in plenty of water. Drain well, salt and leave for an hour. Usually the tips of the wings and legs are cut, from which they are prepared, together with the entrails, meatballs or other food. Place in a tray of the right size, with 2-3 tablespoons of water and a tablespoon of lard, put in the oven. Always grease with the sauce in the pan. At first, lower the heat so that it simmers slowly, then turn on the heat, and grease the turkey with a little oil mixed with rum, or only with lard - but not with that from the pan - to brown. Half an hour before it is ready, it is not greased at all. A suitable sea turkey is kept in the oven for about two and a half hours. The roast turkey is cut on the bottom. The leg and wing are detached from the wrist, and the chest is cut into thin slices, slightly oblique on the chest. It sits nicely on the plate. Drain the fat from the pan, let the remaining sauce boil for a few tablespoons of water, strain it, serve in the saucepan. The turkey served cold is just as tasty.
For a 4 kg turkey, make the following filling: 250 g white bread, turkey liver, 100 g fresh butter, 2 eggs, salt, pepper, chopped dill, 100 g mushrooms.
Prepare the turkey as above. Make a bread filling soaked in milk and squeezed well, which is mixed with the turkey liver given through the machine, or with a little veal liver. Rub the fresh butter, mix with the mince, add the eggs, salt and pepper. Rub everything well until it becomes like a paste. To taste, you can add a few mushrooms, boiled in water and cut into pieces, and a little greenery. Fill the turkey, sew and fry as above.
Cannelloni pasta stuffed with minced turkey meat
If pasta prepared by Italians in all sorts of ways (most of the time, simple, with few ingredients, easy and quick to prepare) can be found in almost all cookbooks, it does not mean that Romanian chefs, be they professionals or amateurs (like me) do not have in their recipe book preparations (something more complicated as operations is true, but quite simple and quick to prepare) that they make especially on occasions, in the family.
Let's use fillings and sauces for pasta! The fillings used for pasta in more complicated recipes by other chefs than Italian ones are different & # 8211 from finely chopped or knife-cut meat to mushrooms, a mixture of seasonal vegetables or fish. The sauces are most often based on tomatoes or greens (spinach, leurda, basil leaves), but also dishes based on leeks and sour cream.
I like cannelloni pasta because it can be filled with meat or fish, but also with vegetables or a mixture of sweet cheese and salted cheese. They can be served with sauce, but also in the form of cheese pudding.
Ingredients needed in the recipe: a few tubes of cannelloni, minced meat (turkey, pork, veal & # 8211 mixed or not), fresh tomatoes (or canned), dehydrated tomatoes preserved in oil, bell peppers, onions, garlic, chicken eggs, cheese goat cheese, greens (parsley, dill and basil), olive oil, fresh butter, coarse salt, peppercorns, dried thyme, bay leaves.
Vegetables cannot be missing from this recipe. They will also be used in the filling for cannelloni but also in the preparation of the sauce.
Cut the vegetables into cubes (onions), thin slices (garlic) and strips (bell pepper). The greens are finely chopped.
Turkey meat (chest or leg, without skin) is cut with a knife, larger.
Goat cheese is put on a large grater or broken into small pieces.
Dehydrated tomatoes are quite salty, which is why they will be cut into small pieces. Peel a squash, grate it and squeeze the juice.
Vegetables (peppers, onions, garlic, sun-dried tomatoes) are cooked in a mixture of fresh butter and olive oil.
When the onion becomes glassy, add the minced turkey meat. Continue tempering, under continuous mixing with a wooden spoon.
What's the point of a stainless steel teaspoon? With the stainless steel spoon in the picture, the coarse salt and greens were added.
The hardened mixture is seasoned, to taste, with coarse salt (watch out for salt! Dried tomatoes are quite salty and goat cheese will be added, slightly salted), peppercorns, freshly ground and dried thyme.
In another pan, prepare the tomato sauce, from dried tomatoes preserved in oil and peeled tomatoes, finely chopped (canned tomatoes can be used) in which stuffed cannelloni will be dipped. Tomatoes are fried in olive oil.
Put a few cloves of garlic in the sauce, thinly sliced / put on a large grater. Season with coarse salt and freshly ground peppercorns. Add finely chopped green basil leaves.
In the cannelloni filling (from the first pan) add chicken eggs, in order to bind the mixture, so that it does not come out of the cannelloni after filling them.
Mix with a wooden spoon and continue to cook until the meat is almost done.
Add the goat cheese given on the large grater.
Add the finely chopped greens (parsley, dill) and mix well, using a wooden spoon. The cannelloni filling is ready.
Fill the cannelloni tubes, using a teaspoon or with your fingers. The filling must be dense in the cannelloni tube so that it does not flow during baking.
The cannelloni tubes, filled, are placed in a baking dish on the bottom of which a part of the tomato sauce has been previously added, prepared in the second pan. During baking, the cannelloni tubes should be dipped in the tomato sauce.
Over the stuffed cannelloni tubes add the rest of the tomato sauce, which should cover them.
In the baking dish add bay leaves and peppercorns.
Place the baking dish in the hot oven of the stove at the right heat.
Don't leave the kitchen for long! The preparation may burn if the fire in the oven is too high. The aim is to bake the dish through the stove oven window.
Sprinkle finely chopped greens (dill, parsley, basil leaves) over the hot preparation.
For a special feast (and to the delight of professional gourmets) the dish is served with peasant pickles, on which occasion it is checked if this year's pickles were made.
You can't miss a glass of house wine from figs.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Enjoy the last days of autumn and go through the market where there are still fresh vegetables on the stalls that can't wait to be bought and prepared by the housewives with all kinds of pickle and canned recipes for the winter.
Spaghetti with turkey meat
(for 2 servings)
250g turkey meat
2-3 cloves of garlic
2 tablespoons oil
2 tablespoons soy sauce
1 slice of ginger
spices (salt, pepper, green parsley) to taste
In a large pot, boil salted water and a tablespoon of oil. Salt and oil will not allow the pasta to stick to the pot or between them.
When the water starts to boil, put the spaghetti as wide as possible, like a fan, and let them boil according to the instructions on the pasta package.
Meanwhile, prepare the meat sauce. Cut the onion fish and slice the onion. Put them to simmer in a pan with a tablespoon of oil and a little water.
Add the sliced meat (I used the turkey soup meat), the soy sauce, the grated ginger and the spices.
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1. Chop the onion and put it in a pan with hot oil. Brown it for 5 minutes, stirring occasionally.
2. Add the meat over the onion and cook for another 5 minutes, stirring periodically.
3. Add chopped bell pepper, cumin, oregano and hot pepper powder, then canned diced tomatoes. Mix well, bring the sauce to a boil, then simmer and leave for another 7-8 minutes.
4. Add the beans, well drained and rinsed with cold water. Mix well and bring to a boil again, over low heat.
5. Heat the tortilla sheets in a hot pan, one at a time, for about 30 seconds on each side.
Put tomato sauce with meat in each tortilla, add lettuce leaves and then a little cheese.
• If you like spicy food, you can add more paprika.
• You can replace turkey with chicken or lamb.
Source: diabetes.org.uk. Photo: Shutterstock
Nutritional values per serving (308 g serving)
42g carbohydrates Total fat 8.8g Protein 24.7g calories 351kcal sugars 6.6g saturated fat 4g salt 1.7g
Winner Plus Super Premium Turkey menu is a complete protein-free monoprotein food for sensitive dogs of all breeds. Prepared with the best quality fresh meat controlled by the same standards used for humans.
The raw materials are carefully selected and processed without modification, free of gluten and allergens, thus ensuring a very good digestibility. The addition of offering oil ensures a healthy and whitish skin.
This product does NOT contain: fine bones, soy, artificial colors, flavorings and preservatives, GMOs.
Available sizes: a can Winner Plus Menu with turkey has 400g
Composition: turkey meat and animal by-products (liver, heart, stomach and throat) 72% natural turkey soup (27%) minerals and trace elements (1%) vitamin offering oil.
Juicy and super tasty: Peppers stuffed with turkey meat
There are certain dishes that are never lost. Such as stuffed peppers. Juicy and super tasty, they feed an entire family.
There are hundreds of ways to prepare and you never get tired of them.
This time I made peppers stuffed with turkey. It is a good, dense meat, without much fat and tolerated even by children.
Eating peppers stuffed with turkey meat is healthy, nutritious, economical and delicious. An enticing blend of vitamins, minerals, fiber and protein.
Making stuffed peppers is not difficult even for beginners in cooking.
In this version are peppers stuffed with minced turkey meat and cooked on the stove.
I had 1 kg of minced turkey meat, 16 bell peppers, 2 large onions, 5 tablespoons rice, dried thyme, 1 tablespoon tomato paste, salt, pepper, 2 bay leaves, a bunch of parsley (for decoration) and about 300 ml of tomato juice to color the soup in which the peppers are boiled.
I usually make the sauce separately, so if I boil them in the juice, everyone can choose what to eat the peppers with: simple, with tomato sauce, with white cream-based sauce, with yogurt or just with sour cream.
I started with bell peppers. For each pepper I cut a lid where the pepper stalk is, and I cleaned it of seeds and ribs. I washed the peppers inside and out. I let them drain, mouth down.
If you want, keep the lids, if not, you can use pieces of tomatoes as lids.
I kept the pepper ones.
I did this: I finely chopped the onions and salted them a little, I hardened them in 5 tablespoons of oil, I continued mixing until the onion became soft and translucent.
I added the washed and drained rice, I mixed it well with the onion, I put a spoonful of tomato paste continuing the mixing, a cup of water and I mixed again, over low heat, until everything was incorporated and the rice was cooked a little.
I added thyme, pepper and salt. Taste as you put. Leave the composition to cool and then mix it well, well, with the meat.
You have the filling composition, you have the peppers ready. Everything has been simplified.
I filled the peppers, put them in a wide and deep pan. That's how I make sure they stay upright.
I put the water only up to the & # 8220buza & # 8221 peppers and among them the bay leaves for a discreet aroma.
I simmered them for about an hour, but when they were half cooked, I put the tomato juice.
To know when they are ready, prick a pepper with a fork and add extra flavor to the filling to see if the rice is cooked.
I made sure they were boiled, put out the fire and threw a handful of chopped parsley over them.
It already looks appetizing. It leaves my mouth watering only when I see the picture.
I couldn't help but try them. A generous serving of some juice is exactly what I need. I sprinkled some more thyme because that's how I like it.
And yogurt goes great with stuffed peppers. I'm just saying.
Peppers stuffed with minced turkey are really good, I could even say delicious.
If you want other stuffed pepper recipes, here are peppers with mushrooms or peppers with tuna