Jellied Turkey with Mushrooms
by Editorial Staff
Jellied turkey with mushrooms can be easily prepared for the arrival of guests or for a home dinner. This hearty, tasty and healthy dish can be either a cold appetizer or a meat addition to a side dish.
Cook: 3 hours
Ingredients
- Turkey drumstick – 1 pc.
- Bulb onion 1 pc.
- Carrots – 1 pc.
- Champignons – 3 pcs.
- Gelatin – 1.5 tbsp
- Garlic – 2 cloves
- Salt to taste
- Allspice peas – 3 pcs.
- Bay leaf – 2 pcs.
- Parsley (optional) – for decoration
Directions
- Prepare products for jellied turkey with mushrooms according to the indicated list. Wash and peel vegetables. Wipe the champignons with a soft cloth. Wash and dry the turkey well.
- Halve the turkey drumstick for convenience. Cover with water so that it covers the meat. Add onions, carrots, bay leaves, peppercorns. Bring to a boil and cook for 40-50 minutes over medium heat. Remove limescale with a slotted spoon. Season with salt to taste for 5 minutes.
- While the turkey is boiling, boil the mushrooms in salted water. Chill and cut into slices.
- Remove the turkey meat from the broth and chill. Strain the broth through a strainer.
- Free the cooked and chilled turkey drumstick from the bones and cut into pieces.
- Squeeze the garlic through a press and stir in the turkey meat. Season the meat with salt, if necessary.
- Dissolve gelatin in the broth, referring to the instructions on the package. To make the gelatin dissolve faster, you can put the bowl in the microwave for 10 seconds at 800 watts. Do not bring to a boil under any circumstances, otherwise gelatin may lose its properties.
- Put the turkey pieces in a jellied dish.
- Arrange the champignons on top. If desired, you can decorate with boiled carrots and herbs.
- Gently pour the broth with gelatin. Put in the refrigerator to solidify.
- Jellied turkey with champignons will solidify in 1.5-2 hours in a cold place. When it hardens, you can serve it to the table.
- For piquancy, serve horseradish or mustard with aspic.
Bon Appetit!
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