Turkey hearts under delicious sauce- recipe perfect combination taste and benefits

Hello my dear readers!

5 rules of proper nutrition from Olga Dekker

Today I will especially delight lovers of offal - after all, we have turkey hearts on our agenda. The recipe will be from the series "If you don't like something, then you just don't know how to cook it!" ;)

The main ingredient in our time is no longer exotic. Turkey on sale is no longer a rarity, and its insides are also not in short supply.

There are a lot of useful substances in this product, and its calorie content is small. So you yourself understand: dishes with hearts are good for losing weight and for harmony to come along with vigor and health! :)

First, I will tell you how to cook turkey hearts, and then - about their interesting and useful features. ;)

If you have never tasted turkey hearts before - make up your mind, a pleasant surprise awaits you!

I suggest you start cooking again with music! Therefore, before we turn to step by step recipe with a photo, let it sound ...

Melody for inspiration

This time it will be the song "Hand In My Pocket" by Alanis Morissette ...

Now let's prepare everything that will be needed:

Products:

Turkey hearts are inexpensive, and the benefits are great! Pay attention to this product - it's worth it :)

By the way, it is best to use homemade cheese! Look at mine. It's not difficult at all! And there will be no doubt about its quality! :)

If everything is in place, then we start cooking ;)

Recipe:

No, no, wait! Are you curious about the calorie content of our turkey heart dish?

Exactly as much as needed

In 100 grams - 109.64 kcal!

• Protein - 6.78 g;
• Fat - 6.32 g;
• Carbohydrates - 4.66 g;

Do you think it turned out well? :)

I believe that stewed hearts will appeal to everyone: both those who follow the figure, and those who just want to eat deliciously. ;)

It will be especially great if you choose a good pair for this dish ... ;)

Appetizing duets

You won't go wrong if you choose! ;)

And with soups, you can also get not a couple, but delicious! For example, with or with.

Speaking of soups! Let me tell you what else you can cook from this wonderful offal! :)

Culinary options

Heart soup recipes are widely known. The main ingredient in them (except for hearts and some vegetables) is usually noodles, lentils or tomatoes.

• Have you heard what is made of this offal and chops? Yes Yes! From a large, compared to chicken, turkey heart and chop, it turns out rather big! :)

• And also the size and dense structure makes it easy to cook turkey heart shashlik. Moreover, it can even be made in a pan or baked in the oven.

• In addition, hearts go to all kinds of salads, to stuffing pies, in stuffed vegetables, in a stew, in minced meat for sausages. They can simply be thrown into a multicooker for an hour in any company - with vegetables or sauces.

Whatever you choose, everything will turn out great! And not only tasty, but also healthy ;)

And here we come to the secret of the popularity of hearts. What is their feature?

Benefits of products

In addition to excellent taste and high protein content, such a by-product is very rich in nutrients.

Of the vitamins, it contains the most of those that belong to group B. Of the minerals, it is especially rich in iron, zinc, magnesium and selenium, which are so important for women! :)

If you also know what and how to cook from fabulous useful hearts turkey, be sure to tell!

It will be interesting for me and for other readers! :)

Well-being and health to you and your loved ones!

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A turkey heart is tougher than a chicken heart. It takes more time to cook turkey hearts.

Total cooking time - 1 hour 10 minutes

Preparation- 20 minutes

Servings – 4-6

Difficulty level - easily

Appointment —

How to cook –

What to cook –

Products:

Turkey hearts - 1.5 kg

Onion - 2 heads (large)

Carrots - 2 pieces (large)

Tomatoes - 4 pieces

Vegetable oil for frying

Salt, pepper to taste

How to cook turkey hearts:

Rinse the turkey hearts well and cut into 4 pieces.

Peel the onion and cut into half rings.

Wash the carrots well, peel and coarsely grate.

Heat vegetable oil in a skillet or low saucepan. Lay out the chopped chicken hearts turkeys and fry for about 20 minutes.

Heat vegetable oil in another pan and add onion. Fry for 1-2 minutes and add carrots.

Peel the tomatoes. To do this, make a cruciform incision and fill them hot water... Leave on for 10-12 minutes. Then hot water drain and pour over the tomatoes with cold water.

Remove the skin and chop finely. Can be used canned tomatoes in its own juice.

Add onions and carrots to chopped tomatoes. Stir and fry everything together for 4-5 minutes.

Place half of the fried vegetables in a fireproof dish. Then lay out the fried hearts. And lay out a layer of vegetables again. Spread along with the liquid that was released during frying. Cover the dish with a lid or foil and place in the oven. Simmer in the oven at 180 - 200 degrees for about 20 - 30 minutes or until the hearts are ready.

Bon Appetit!

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This by-product is rich in B vitamins, as well as elements such as zinc, selenium, phosphorus and iron. Often, turkey heart is recommended for those people who suffer from anemia or from constant stress. It is worth noting that the product contains a large amount of cholesterol, so those who have high cholesterol should not eat these by-products.

How to cook a turkey heart

The following cooking recipe is very interesting, but ready meal will help to surprise the household and arrange a festive meal. So, about a kilogram of hearts (it is better to take large specimens, which will shorten the preparation time), you need to wash and clean their ventricles (usually there is blood). Put some chopped olives and olives inside each. Warm up a little butter and put hearts in it, which must first be salted and pepper. Add a spoonful of marjoram, half a glass of dry white wine. Top with diced carrots and rings onions, pour everything with half a glass of mayonnaise. Cover the pan with a lid and simmer until tender, on average it will take 50-60 minutes. Naturally, when serving, you cannot do without fresh herbs, and any cereal is suitable as a side dish.

Turkey heart. Unusual cooking recipe

This is very interesting dish, which is fried and baked. Wash the offal, cut into small pieces, fry well on vegetable oil 25 minutes with all the desired spices. Then, cook the onions and carrots with a few tomatoes on a separate heat-resistant surface. Put some vegetables in a fireproof container (by the way, you can add to them, for example, zucchini or Bell pepper). Put hearts on the vegetables (pour out the gravy from the pan), and cover with the second part of the vegetables on top. We put the form in the oven for 20 minutes. That's all, you can serve the heart of a turkey to the table. The recipe is simple and unusual, goes well with boiled rice or potatoes.

Unusual hearts

First, let's make a marinade. Mix a couple of spoons soy sauce(use only the light version), a spoonful of dark sauce, a pinch of hot pepper, and a half spoonful of wuxiangmian seasoning (it contains anise seeds, star anise, cinnamon, cloves and Sichuan pepper). In the resulting mixture, keep sliced ​​hearts for half an hour. Next, cut into thin strips green onions and leeks, as well as pre-peeled carrots. Clean and finely chop a piece of ginger root and a couple of cloves of garlic. Wash greens and chop (parsley or cilantro). Heat oil in a frying pan, add garlic and ginger and hold for a minute or two, then add hearts and fry until tender. Add a couple of tablespoons of dry wine and wait for it to boil. At the end, add chopped vegetables and herbs, keep in a hot pan for no more than a few minutes. The dish should turn out to be contrasting, that is, the meat will be soft and juicy, but the vegetables will be crispy. The heart of a turkey (a time-tested recipe) turns out to be very tasty and can be offered as an independent dish.

Conclusion

It is worth noting that these are not all recipes for cooking turkey offal. You can make a wonderful salad. Pickle hearts and carrots (grated on korean grater) in vinegar with water (it should only slightly acidify). Then fry both products until tender, preferably separately, and then mix. Meanwhile, boil chinese noodles and cut into small strips, connect everything. Salad ready. By the way, for lovers, you can add a little pickled onion, and you get a very tasty and fragrant turkey heart. The cooking recipe is simple and versatile, it is useful for a family dinner and for a festive table.

One of the first curiosities brought by Columbus from distant America was a turkey unseen in Europe. The large bird was quickly domesticated, and already by the 18th century it has become commonplace in many European farmsteads. But if ruddy carcasses were rightfully decorated holiday tables in England, France and other countries, the hearts and other offal went to soups, fillings hearty pies and roast.

English housewives appreciated the taste and aroma of offal faster than others, so the pie stuffed with turkey hearts and chopped beef in the country has long been considered traditional dish... It is served at Christmas along with the turkey itself, which is sometimes stuffed with the same offal, oatmeal and roots.

Hearts are no less respected and loved by French chefs. Here, a fragrant product must be added to tender meat soufflé from turkey or chicken. Hearts are fried and stewed with white wine.

Increasing the number of people committed to the principles healthy eating, could not but affect the popularity of turkey hearts. The largest producers of turkey meat and offal in Europe are countries such as France, Germany and Spain, while in the South American continent the largest farms and processing plants are located in Brazil.

Types and varieties

The heart of a turkey, along with the liver and stomachs of a bird, is considered a valuable product from a culinary and nutritional point of view. But, like all offal, hearts require special attention when choosing.

The chilled product delivered to counters has an extremely limited shelf life, after which irreversible deterioration processes begin in the tissues, and colonies of pathogenic bacteria settle on the surface of the meat. When exposed to negative temperatures, the shelf life of hearts increases, but when frozen, they gradually lose beneficial features and taste.

A quality turkey heart has a uniform, moist, dark red surface. The fabrics of such a product are dense, springy when pressed. The remnants of connective tissue and films have been removed from well-processed hearts, and a thin layer of white fat may remain on the outer surface of the product.

Beneficial features

The turkey heart belongs to the first category of by-products, which contain many substances useful to humans. First of all, in this dietary product there is a lot of quickly digestible protein, there is also a sufficient amount of amino acids and B vitamins in hearts, as well as phosphorus, zinc, iron and selenium.

Considering that raw hearts are extremely low in fat, many dishes from this product can be considered dietary. Nutritionists do not recommend getting carried away with such a delicious, but cholesterol-rich product, people suffering from atherosclerosis or heart disease. But the introduction of hearts into the diet of patients who have undergone surgery or are prone to anemia, as well as people whose life is associated with physical and nervous stress, is extremely desirable and useful.

Taste qualities

The larger turkey heart closely resembles that of a chicken in taste and aroma. The finished offal after heat treatment remains dense, and the specific smell characteristic of offal is somewhat enhanced.

Hearts can be cooked in all kinds of ways. And in order to neutralize the aroma of the product, it is recommended to add to the dishes fresh ginger... Turkey heart refers to meat products is low in fat, so long frying can negatively affect the juiciness of the dish and make the meat too tough.

Cooking applications

A variety of delicious and healthy meals... The hostesses who have appreciated the advantages of this product are happy to fry them with onions and carrots, baked and boiled, stewed with all kinds of vegetables and sauces. In the recipes of many warm salads and snacks include boiled hearts.

The combination of hearts with vegetables is truly a win-win... A product with a bright smell will give its aroma to neutral zucchini and potatoes, broccoli or kohlrabi. Moreover, vegetables can be stewed with meat, and served separately as a side dish. For example, green beans or young carrots with fried hearts is useful light dinner. A roast with potatoes and eggplants with sour cream sauce is a hearty family dinner.

From large hearts you get very tasty shish kebabs in oriental style. This by-product can become chops and the basis of minced meat for cutlets. Chopped hearts with onions, herbs and garlic are a great filling for pies, pancakes, casseroles and rolls.

To make the hearts juicier and softer, they are stewed. And here you can not do without a variety of gravy from spiced sour cream or cream to mushroom or cheese sauce.

Turkey Heart is an excellent low-calorie dietary by-product with a minimum amount of fat. Plus, it's inexpensive.

We will tell you how and what you can cook using turkey hearts.

Currently, fresh or frozen turkey hearts are sold separately, you can buy any quantity you want. It is best to defrost hearts in cold, slightly salted water.

Turkey heart stewed in sour cream - recipe

An important nuance

Since sour cream with prolonged heat treatment can curd, it is better to introduce it in the last minutes of cooking or after cooking, or in general, cook and serve sour cream sauce separately.

Ingredients:

• turkey hearts - 600 g;
• onion - 1 pc .;
• champignons - 5 pcs.;
• ground spices (black allspice, cloves, nutmeg, etc.);
• garlic - 2 cloves;
• greens;
• vegetable oil;
• natural sour cream - 100 ml.

Preparation

Cut the hearts lengthwise into halves, remove the remnants of the vessels with a knife, discard them in a colander and rinse them.

In a saucepan or cauldron, heat the oil and sauté the onion, cut into quarter rings. Add halves of hearts and mix. Simmer the hearts over low heat for 10 minutes, then add spices and mushrooms, chopped not too finely. Cook for another 20 minutes, cover with a lid, add a little water if necessary. Pour in sour cream, stir and after 3 minutes turn off the heat. Season with crushed garlic and leave for 10 minutes. Serve with boiled potatoes, young green beans, pasta or polenta (any porridge, for example, pearl barley, millet, buckwheat, is also suitable as a side dish). Sprinkle with chopped herbs before eating.

Turkey heart goulash - recipe

Ingredients:

• turkey hearts - 600 g;
• red onion - 1 pc.;
• sweet red pepper - 1 pc .;
• - 2 tbsp. spoons;
• garlic - 3 cloves
• melted chicken or pork fat;
• ground paprika;
• hot red pepper;
• greens.

Preparation

Cut in half along the heart, remove the remnants of the vessels and rinse. Pass the onion cut into quarters into rings in a cauldron on melted fat. Add hearts and simmer for 20 minutes with the addition of water in a small amount. Now put the sweet pepper, cut into small squares, tomato paste, paprika and hot red pepper (you can also add a little of other spices according to your taste). Simmer for another 8-15 minutes. Season with chopped garlic and herbs. Serve with potatoes, beans or other legumes.

By the way, you can immediately cook goulash with potatoes. In this option, lay it in 20 minutes before the general readiness of the goulash in the form of not too small slices.