Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Turkey Breast Schnitzel
Ingredients
- 1 turkey breast
- Flour
- 2 onions, sliced into rings
- Salt
- Olive oil
Instructions
- Slice the turkey breast into thin pieces. Salt the slices and place them in a colander.
- Spread flour on a plate and dredge the turkey slices, coating them well.
- Heat olive oil in a pan over medium heat, then add the turkey slices. Fry for 4-5 minutes on each side until they turn a beautiful golden color. Place them on a serving platter.
- In a separate pan, heat a little more oil, add the onion rings, and fry until golden. Place the fried onions over the turkey slices on the platter.
Serve hot and enjoy!
Turkey in Parchment with Apple and Gruyère, Served with “Alternative” Fried Potatoes
Ingredients for the Turkey
- 1 whole turkey (4-5 kg)
- 2-3 apples, sliced
- 300-400 g Gruyère cheese, thinly sliced
- 5 garlic cloves
- Salt
- Pepper
- 1/2 orange
Instructions for the Turkey
- Place the turkey in a large baking dish. Carefully separate the skin from the breast with your hand and insert slices of Gruyère and apple under the skin.
- Using a sharp knife, make small cuts in the turkey and insert the garlic cloves into the slits.
- Season the entire surface of the turkey, as well as the cavity, with salt and pepper. Stuff the remaining Gruyère and apple slices into the cavity, then seal the cavity with the half orange.
- Wrap the turkey in parchment paper, and then wrap with an outer layer of aluminum foil. Place the wrapped turkey on a roasting rack inside a roasting pan.
- Roast for 4-5 hours. Start by cooking at 200-250°C (390-480°F) for the first hour until it starts to simmer inside the parchment. Then reduce the heat to 180-190°C (355-375°F).
- Half an hour before turning off the oven, open the parchment paper to allow the skin to brown and crisp.
- When you serve the turkey, drizzle it with the juices collected in the parchment.
Ingredients for the Potatoes
- 6 medium potatoes
- 1 tablespoon butter (optional)
- Oil for frying
- Salt
- Oregano
(Adjust ingredients as needed)
Instructions for the Potatoes
- Wash the potatoes well and, keeping the skins on, slice them into rounds. Then cut each round in half.
- Place the potato slices in a pot, cover with water, add salt, and parboil until they’re just tender but not fully cooked, so they won’t absorb too much oil when frying.
- In a frying pan, heat oil (and butter if desired for extra flavor), and add the potatoes. Fry on both sides until golden.
- When serving, sprinkle with salt and oregano.
Turkey with Pasta
Ingredients
- 2 turkey legs, cut into portions
- 500 g pasta
- 4 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves
- 1 cinnamon stick
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- In a large pot, heat some olive oil and sauté the turkey pieces. Once browned, remove them and set aside in a bowl.
- In the same pot, sauté the onion and garlic in the remaining oil. Add the cinnamon stick and chopped tomatoes, and cook everything together for about 2 minutes.
- Return the turkey to the pot, cover with water, add salt, and simmer on low heat for 45-50 minutes, until the turkey is tender and the sauce has thickened. Add a little extra water if necessary during cooking.
For the Pasta
- In a separate pot, bring water to a boil with some salt. Once boiling, add the pasta, stirring occasionally to prevent sticking. Cook for about 20 minutes, or until the pasta is cooked to your preference.
- Drain the pasta and return it to the pot. For a richer flavor, instead of butter, try tossing the pasta with a little hot olive oil. The aroma of olive oil is exceptional.
Serve hot and enjoy!
Grilled Turkey with Broccoli Salad
Ingredients
- 1 kg turkey ribs
- 1 head of broccoli, cut into pieces
- Salt
- Olive oil
Instructions for the Turkey
- Wash the turkey thoroughly, season with salt, and place it in a strainer to drain.
- Heat a grill pan until hot and add the turkey.
- Grill for about 10 minutes on each side, or until browned and cooked through. Make sure the turkey is fully cooked in the center.
Instructions for the Broccoli
- Wash the broccoli thoroughly and place it in a pot. Cover with water, add a pinch of salt, and bring to a boil over medium heat for about 15 minutes.
- Be careful not to overcook the broccoli to help it retain its nutrients.
Turkey Giouvetsi
Ingredients
- 4–5 portions of turkey
- 200 g orzo pasta
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 50 g wine
- 3 ripe tomatoes, finely chopped
- 1 cinnamon stick
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- In a pot, heat the olive oil and sauté the turkey pieces until browned on all sides. Remove the turkey and set aside in a bowl.
- In the same oil, sauté the onion and garlic. Return the turkey to the pot and add the wine.
- Next, add the tomatoes, cinnamon stick, salt, pepper, and sweet paprika. Cover the ingredients with water, close the lid, and simmer over medium heat for about 45 minutes, or until the turkey is tender.
- When the turkey is tender, open the pot, add the orzo, and stir well to prevent sticking. If needed, add a bit of hot water to maintain a gentle simmer, and continue cooking for about 15 more minutes, until the orzo is fully cooked.
