Sovracoscio di tacchino ripieno
Filled and rolled turkey thigh
Turkey thigh is cooked in many different ways. Its meat is tender and tasty. Most people like it. We show you a tantalizing recipe of ours in which the thigh, trimmed of its fat skin and then boned, is rolled around a filling which varies depending on the season.
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- 300g (10 1/2 ounces) turkey thigh
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 dried bay leaf
- 200ml (6 3/4 fluid ounces - 1/2 plus 1/3 cup) white dry wine
- 2 teaspoons extra virgin olive oil
- Salt
- Winter filling
- 70g (2 1/2 ounces) raw spinach
- 1 sun-dried tomato
- 40g (1 1/2 ounce) onion
- 15g (1/2 ounce) pine nuts
- 1 medium-size orange
- 2 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 20 minutes
cooking: 90 minutes
total: 1 h 50 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 327 (kCal) 17 % GDA (*) - 1369 (kJ)
Protein: 28.1 (g) 57 % GDA
Total fat: 20.7 (g) 30 % GDA
Total carbohydrate: 7.5 (g) 3 % GDA
Sugars: 6.2 (g) 7 % GDA
Filling for turkey thigh: winter
Chop the spinach.
Chop the sun-dried tomato.
Peel the orange and divide it into segments.
Peel each segment in order to find the pulp out.
Divide the orange flesh into small pieces.
To speed you can use a tablespoon of fresh orange pulp, which is nowadays conveniently packaged.
Chop the onion and saute in the olive oil in a non-stick frying pan.
Add the spinach, tomato, pine nuts and orange flesh to the pan.
Season to taste with salt and continue cooking, stirring now and then, half-covered, on medium heat until the cooking juice is well reduced.
How to fill and cook the turkey thigh
Enlarge the turkey thigh, after removing its skin and boning, on the work surface.
Season to taste with salt lightly because the filling is already salty.
Spoon the filling on the turkey thigh surface.
Roll it all up e tie with kitchen string or food loop TOP SILICONE by Tescoma as you can see on the photo.
Put the olive oil, bay leaf and turkey thigh roll in a non-stick frying pan.
Saute the meat on all sides on low heat.
Pour in the wine.
Let the turkey thigh flavor for few minutes and then cover with boiling water or broth according to your own taste.
Add the aromatic herbs too.
Continue cooking on low heat, half-covered, until the meat is tender.
Maybe a little of the filling comes out from the rolled turkey thigh which makes the sauce quite thick. It will be fantastic on the meat slices!
Serve the thigh cut into slices and sprinkled with its gravy.
Note
- - The doses of the ingredients can vary depending on the size of the thigh.
- - This way of cooking the turkey thigh means that you can serve it without the problems associated with bones. Which makes this turkey recipe can be served even in a formal lunch or dinner.
What's the right wine ?
We usually match this turkey thigh stuffed recipe with Roero Arneis (Piedmont wine)
The author Loretta Sebastiani lives in Italy (IT)
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