Turkey hearts with delicious sauce is a recipe for the perfect combination of taste and health benefits. Turkey heart, cooking recipes

From the heart of a turkey, you can cook many delicious and healthy meals. We will talk about some of them today, or rather, we will give recipes, which can be found below.

Crimean heart)

In order to prepare this dish, we need 800 grams of turkey meat, three small carrots, three medium-sized onions, one hundred grams of olives, one hundred grams of olives, a little butter(no more than 40-50 grams), one hundred grams of white wine, one hundred grams of mayonnaise, a tablespoon of fresh herbs, salt and other spices to taste.

Turkey heart, recipe, we hope you will like it, you need to cook it as follows. First, the meat will need to be washed, cut off the aorta and unnecessary fat. Next, you will need to cut into pieces, season with spices, season the turkey heart with marjoram. This recipe, by the way, is a great way to learn how to cook the meat of this bird deliciously.

The meat, previously poured with wine and smeared with mayonnaise, spread on a well-heated oil. Cut the carrots into cubes, onions into rings. We spread the vegetables on the meat and fry under the lid over low heat for half an hour. So you can cook the heart of a turkey. The recipe, as you can see, is simple, but the dish turns out to be truly festive!

Before serving the turkey heart, sprinkle it with chopped herbs. A little advice: it is best to stew meat in a cauldron or stewpan.

How to cook aromatic turkey heart

To prepare this delicious the most delicate dish we will need no more than half a kilogram of turkey heart, one leek, a bunch of green onions, one carrot, a little cilantro, two tablespoons one clove of garlic, a little fresh ginger, a couple of tablespoons of vegetable oil for frying. To prepare the marinade for the heart, we will need two tablespoons soy sauce(light), soy sauce (dark), half a teaspoon of wuxiangmian seasoning and a little pepper to taste.

You need to prepare the dish as follows. Cut the heart lengthwise, then rinse thoroughly, cut off the fat and cut into neat slices. We mix all the ingredients prepared for the marinade, place the heart in this mixture for 15 minutes.

Cut the leek into thin slices, carrots into strips, garlic, ginger and cilantro as small as possible. The next step is to heat the oil in a pan, put the ginger and garlic, then fry the meat for about a minute, stirring, pour wine into the pan, wait until it boils, add vegetables and herbs, mix thoroughly, sprinkle with sesame oil.

Turkey heart with mushrooms

To prepare this dish, we need 650 grams of heart, half a kilogram of mushrooms (champignons), a can of red beans, a glass of sour cream, half a kilogram of potatoes, 1.5 tablespoons of cognac, bay leaf, salt and spices to taste, half a teaspoon of thyme.

Before cooking, the turkey heart is thoroughly washed, cut off the fat, cut into four parts. We wash the champignons and cut them into four even parts, peel the potatoes, wash them, and cut them into neat sticks.

Wash the beans with water. We mix the heart, potatoes, mushrooms and beans in a saucepan, add spices, sour cream, cognac.

The resulting mass is carefully laid out in pots, add one hundred milliliters of water to each room temperature. We cover the pots with a lid and put in the oven (preheated to 200 degrees) for an hour and a half.

Turkey heart in baked milk

To prepare this original dish, we need 600 grams of turkey heart, 350 grams of a little flour, one egg, salt and spices to taste.

You need to prepare the dish as follows. Rinse the heart well and cut lengthwise into flat pieces, beat each of them with milk. We put the prepared pieces in a container, then pour baked milk and leave for a couple of hours. For batter, you need to mix one hundred grams of milk with milk, an egg, salt and pepper. Dip marinated pieces in batter, fry on olive oil before the formation of a ruddy crust.

Enjoy your meal!

Everyone is well aware of the extensive benefits for the body of turkey meat, which should be introduced into the diet of everyone as dietary product nutrition.

But many remain unknown to the value of one of the turkey offal - the heart of a turkey. Perhaps such an unpopularity of this offal, unlike chicken hearts, is caused by its absence on sale. True, we must pay tribute to our farmers, who are increasingly beginning to grow turkeys and, perhaps, turkey hearts will soon be just as free on the shelves of our stores.

What does a turkey heart look like description

Of course, the hearts of such a bird will be slightly larger than those of a chicken.

As a muscular organ, the turkey heart should only be dark red in color. Its structure is very dense, with the presence of thin muscle fibers.

The top of the heart is always covered with a whitish layer. This is a fatty layer that is cut off before cooking.

Composition and calories

As a product of animal origin, the turkey heart, in almost any type of heat treatment, leaves in itself:

• protein fractions;
• fats;
• nothing like a large number of carbohydrates (does not even reach a gram);
• vitamin A (or retinol);
• beta carotene;
• ascorbic acid (antioxidant, vitamin C);
• vitamins from group B (thiamine, riboflavin, pyridoxine, pantothenic acid, cyanocobalamin);
• among minerals, selenium, iron, zinc and phosphorus are especially abundant.

The total calorie content of ready-made turkey hearts per 100 grams varies from 114 to 128 kilocalories and depends on the specific recipe and cooking method (the smallest number of calories in boiled hearts).

By the way, turkey meat contains more kilocalories than its heart. In terms of nutritional value this product, then in 100 grams there is:

5 grams of fat (about 8%);

17 grams of protein (about 81%);

0.4 grams of carbohydrates (about 1%);

turkey heart

It can be said that the benefits of eating turkey hearts come down not only to getting a pleasant taste sensation, but also to the body as a whole.

• suffering from anemia and disorders in the processes of hematopoiesis;
• with reduced visual acuity;
• dealing with high physical activity;
• who have depression and mental fatigue.

Thanks to the complex of B vitamins, nutritionists recommend including turkey hearts in their diet for people suffering from nervous diseases, who are often subjected to various nervous overloads and stresses.

It will be useful for athletes, as they contain a lot of protein - the main building material for muscles.

Turkey heart harm

The main harm from the consumption of turkey hearts is the high content of cholesterol. And this factor must be taken into account in order to calculate allowable rate consumption of the product without harm to health.

How to choose and store

In the food market, hearts are most often sold in chilled and frozen form. In the first option, no more than two days should pass before the time of preparation.

Frozen hearts can be stored for approximately two months if temperature regime will not exceed plus 12 degrees.

When the product is not packed in domestic containers, then you should pay attention to the supplier state. Usually from abroad turkey hearts are supplied by Spain, Italy and France.

It is also possible to purchase a boiled heart.

How and what can be cooked from turkey hearts

Chefs often use turkey hearts to prepare a variety of purely meat dishes.

Thus, the hearts are boiled, stewed, fried and baked. In addition, hearts can be used to make "kebabs" or chop. Pate is often the main component of sandwiches, pies and pies.

Before you start cooking a turkey heart, it is recommended:

• remove the fat layer from the top of the product;
• soak the heart in cold water for half an hour;
• drain the used water.

When cooking, it is worth pouring hearts with new fresh water (preferably filtered) and boil the product for at least one and a half hours.

The most delicious are turkey hearts stewed with herbs and vegetables. They are recommended to be finely chopped, add ginger, onion and garlic (in order to remove a specific taste and smell), as well as carrots, cauliflower, zucchini, broccoli or eggplant without seeds and skins. Culinary experts advise stewing in sour cream, cream or baked milk (these liquid ingredients give softness).

Often cooked turkey hearts are used as independent dish, but they also go well with virtually any cereal, fried potatoes, mushrooms.

Turkey hearts are a very tasty and nutritious product, moreover, they are dietary, and they should be included in your menu if possible.

Any heart poultry is a delicacy. Many gourmets prefer dishes prepared from the heart of a turkey. It is worth noting that turkey hearts are very similar to chicken hearts, in particular, according to what parameters, such as:

However, many culinary experts claim that the turkey heart is larger than the chicken heart, and therefore more appropriate for use in the preparation of certain dishes. The process of cooking a turkey heart is basically no different from cooking a chicken heart. It can also be boiled, fried, stewed and even minced. This article will talk about the recipe for cooking fried turkey hearts.

Remember that you should not heat-treat turkey hearts for too long, as they can turn out:

And even tough.

The suggested recipe will list balsamic vinegar, but you can substitute lemon juice for it.

In the process of preparing turkey hearts, follow the instructions:

Cut the turkey hearts lengthwise into 4 equal parts, rinse and dry on a towel. Remember that the hearts should only be cut lengthwise, otherwise they will “shoot” a lot in the pan during the frying process.

Hearts should be fried in a hot frying pan for 5 minutes in a small amount of oil, stirring constantly.

The next step is to add thyme.

Now you can cut the onion into half rings and add it to the already fried hearts. In this case, the fire should be made medium, and then put out the onions and hearts for 10 minutes.

Pour the dish a couple of minutes before the end of frying. balsamic vinegar, salt and mix thoroughly.

Please note that after frying, there may be enough burnt residues in the pan. You can not throw them away, but add 100 ml of any wine, water or broth to the pan. Now you need to heat the pan until all the residue is dissolved. Next, stir them and unstick from the bottom with a wooden spoon. Make the fire medium and evaporate about half of the liquid, be sure to add salt to taste. The resulting liquid can be used as a sauce for turkey hearts (or a side dish to be served with it). original dish). Turkey hearts are ready, bon appetit!

ej-ka.net

How to cook a turkey heart?

These offal are very useful for our body, since the hearts, in addition to vitamins, contain many trace elements that support the work of many organs. Often, for those suffering from anemia, the use of turkey hearts is prescribed, and for those who decide to lose weight, turkey meat will be just right. Well, since we are talking about hearts, let's continue the topic by offering a few interesting recipes their preparation.

We cut the carrots and onions arbitrarily and fry a little in a hot frying pan, five minutes is enough. In the meantime, wash the hearts, cut them in half and clean them of blood and film-tubes. Chop dill and garlic. We put hearts in a saucepan with a thick bottom and simmer them for 45 minutes, then add spices, garlic, dill and fried vegetables, cover with a lid and simmer for another 5-7 minutes. Turn off and serve with garnish.

Wash the hearts, cut them into several pieces and fry in a hot pan for 30 minutes with the addition of all the necessary spices. Peel the onions and carrots, wash and cut the onions into half rings, and grate the carrots on a coarse grater. Heat up the pan and start frying the onions. After it turns golden, add carrots and four tomatoes to own juice, simmer until the carrots are ready, if necessary, you can pour in a little water.

Put a part of the fried vegetables in a refractory form, put hearts on top, then vegetables again, you can sprinkle with herbs. Put in the oven for 25-30 minutes. All is ready. Can be served with boiled rice or potatoes.

Hearts are washed and cut into circles. Season them with your favorite spices and marjoram, put the offal in a deep bowl, pour half a glass of wine and a few tablespoons of mayonnaise over them, leave to drink and marinate. Be sure to mix everything.

Peel the carrots and onions (if you like these vegetables, you can take 2-3 pieces each), cut into slices, a jar of olives and olives must also be cut.

Vegetables and hearts are laid out on a hot frying pan and stewed for 45 minutes over low heat. When the products are ready, add olives, olives and chopped fresh herbs.

As a conclusion, it is worth noting that these are not all recipes for cooking turkey hearts. Since every hostess tries to come up with something original and unusual in order to surprise and please her loved ones and guests.

ladym.ru

How to cook a turkey heart

When disassembling a whole bird, we always determine the purpose of the parts. If we only need a carcass, then the insides are either thrown away or sent to the freezer, and then their soup fate awaits. But just like carcasses, wings and fillets, it is easy to find hearts and livers, and even stomachs on sale. If we take into account chicken offal, they are quite small and there is much more trouble with them. This recipe tell you how to cook a turkey heart. In addition to ordinary soup, there are many other dishes that are no less interesting and simple.

1. First you need to prepare onions and carrots for sautéing. Peeled and finely chopped onions are sent to the surface with heated vegetable oil and fried until bright and transparent. Then peeled and finely grated carrots are added. The mixture is brought to golden hues.

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povar.co

Meat "heart" - a recipe for amazing fried turkey hearts in marinade

One name of this dish suggests that meat cooked in this way can win more than one male heart. However, its non-trivial taste will not leave women indifferent either. A great option for the second - tasty, inexpensive and not difficult at all.

So, we will cook “Heart” meat from turkey (or chicken) hearts. You will not need any special tools - you only need a saucepan or a deep frying pan.

For convenience, each stage of preparation is accompanied by step-by-step photos.

Ingredients: 700 grams of turkey hearts, 50 grams of soy sauce, tomato paste and vegetable oil, garlic to taste and frying oil.

The technology for making fried turkey hearts is simple:

1. Thoroughly rinse the hearts and, if necessary, clean them from films.

2. Prepare the marinade: mix tomato paste, vegetable oil and soy sauce.

3. Thoroughly mix the ingredients for the marinade until a more or less homogeneous mixture is obtained. If desired, you can add a little pepper or any other seasonings.

4. Pour the marinade over the hearts, mix and leave for at least three hours, and even better overnight.

5. Fry pickled hearts over high heat until golden brown.

6. Put the fried meat in a saucepan, add the garlic, cut into thin slices, pour over the rest of the marinade and simmer for 35 minutes.

7. Ready meal It will be equally delicious both hot and cold. Serve sprinkled with chopped onions or herbs.

Turkey hearts are an offal used for cooking soups, cooking second courses and salads. It has a dense structure, red color and a slight specific smell of a turkey. Today we will talk about this product. Let's say what is the calorie content of the heart of a turkey, we will consider its preparation. This is the topic of our discussion, which will undoubtedly arouse the interest of the readers of Popular about Health.

The nutritional value turkey heart, calories

The calorie content of this product is relatively low - almost 115 kcal. Protein in this meat contains 17 g per 100 g of product, and fat - almost 5 g, while the carbohydrate composition is very low - only 0.4 grams.

Health benefits of turkey heart

Turkey heart is useful to eat in diseases of the nervous system, because it contains almost all B vitamins. It is included in the diet of people who are daily subject to emotional and physical overstrain. This offal will help improve blood composition and fight anemia. The protein component is of particular value for people who want to build muscle and lose weight. With beriberi of various types, it is also recommended to eat a turkey heart - it contains a lot of phosphorus, potassium, calcium, bromine, manganese, zinc and other minerals. The presence of selenium in meat is another reason to consume it periodically, as this element is a powerful antioxidant.

If you have high cholesterol, you need to eat turkey heart dishes in moderation, because it still contains fat. It is also important to note that a large amount of protein in the product requires careful attention to it if you suffer from gout or diabetes. Protein breakdown products are lactic acid and glucose. Therefore, having such diseases, eat offal only in very moderate quantities and with the permission of a doctor.

Turkey heart - recipes for cooking in a pan

Turkey heart chops in a frying pan

Ingredients: turkey hearts - 12 pcs.; salt pepper; eggs - 2; flour for rolling, vegetable oil.

Have you ever heard that chops can be made from this offal? You can, and very tasty. Let's get started. First, wash the hearts, remove fat, films. Make a vertical cut on each of them (not completely) so that you can unfold the two halves like a book. Armed with a hammer, beat off the meat. Sprinkle with salt and pepper, leave to lie down for about an hour to soak with spices. Heat the oil in a frying pan. Dip each piece of meat into the flour, then into the beaten egg, then repeat - flour, egg. Put the hearts in the pan and fry on both sides under the lid.

cutlets

Ingredients: turkey heart - 600 g; onions - 2 pcs.; bread - 2 pieces; egg -1; semolina - 20 g; milk - 50 ml; garlic - 2 cloves; breadcrumbs for breading; vegetable oil, salt, spices.

Cooking turkey heart. We cut the peeled turkey hearts into pieces, pass through a meat grinder (you can twice) along with onions, garlic and bread dipped in milk. Add spices, semolina and egg, carefully knead the minced meat. Leave it on the table for 30 minutes to swell semolina and absorbed the liquid, then the stuffing will become a little cooler, which is what we need. Heat up the pan, add oil. With wet palms, form small cutlets, roll them in breadcrumbs and fry on both sides over medium heat, covered with a lid.
Turkey heart in a slow cooker - recipes

Turkey hearts in sour cream (multi-cooker recipe)

Ingredients: turkey hearts - 700 g; onions - 2 heads; sour cream - 150 ml; salt, pepper, bay leaf, a little vegetable oil.

We cut the peeled and washed turkey hearts like goulash, put them in a multicooker bowl, oiling the bottom. The meat must be fried until a slight blush, using the program of the Baking unit. When the liquid evaporates and the meat is browned, chop the onion and send it to the bowl. Now fry the meat together with onion slices for 5 minutes, stirring the contents. Now add salt and spices, pour sour cream. You can add 50 ml of water to increase the volume of the gravy. Close the lid, set another mode - "Extinguishing" for 1 hour.

Stewed potatoes with turkey hearts (in a slow cooker)

Ingredients: turkey heart - 500 g; potatoes - 800 g; onion - 1 head; salt; pepper; tomato paste - 20 g; flour - 20 g.

Cut the turkey hearts into small slices, peel and chop the potatoes into large fractions. Finely chop the onion. Pour a little vegetable oil into the multicooker bowl, put the potatoes there. Activate the frying (baking) mode, the lid does not need to be closed. Add salt, pepper. When the potatoes are reddened, remove them from the bowl to another dish, now we will fry the hearts and onions. Put the potatoes, tomato paste and flour to the reddened meat, mix, taste for salt. If the taste suits you, pour 2 cups of water. We close the lid, switch the mode to "Extinguishing" for 1 hour.

Here are some simple recipes for cooking turkey hearts that we told you today. They are simple and a small set products, but how delicious it is! Turkey hearts can be fried, baked, boiled, stewed, cooked from them pate and salads. If you have no contraindications to this offal, we advise you to sometimes include it in your diet to diversify it.

Turkey hearts are tougher than chicken hearts. It takes more time to cook turkey hearts.

Total cooking time – 1 hour 10 minutes

Training- 20 minutes

Servings – 4-6

Difficulty level - easily

Purpose —

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 grate on a coarse grater.

Heat vegetable oil in a frying pan or low saucepan. Lay out sliced chicken hearts turkeys and fry for about 20 minutes.

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

Peel the skin off the tomatoes. To do this, make a cross-shaped incision and pour hot water over them. Leave for 10-12 minutes. Then hot water Drain and rinse tomatoes in cold water.

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

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

Put half of the fried vegetables in a refractory form. Then lay out the fried hearts. And again lay out a layer of vegetables. Spread along with the liquid that stood out during frying. Close the mold 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.

Enjoy your meal!

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