Braised turkey thigh with apples to potato-pumpkin puree and bacon stew
very easy
135 mins
135 mins
Ingredients
- 4 Onions
- 5-6 Tbsp Oil
- 6-8 Stem(s) Marjoram
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1400 g) ruptured turkey leg
- 400 ml Federweisser
- 400 ml Vegetable broth
- 6 small apples (about 90 g each)
- 75 g streaky smoked bacon
- 1 Hokkaido Pumpkin
- 750 g Potatoes
- 6 Stem(s) Parsley
- 1-2 TABLESPOONS sauce thickener
- 1 pinch Sugar
- 100 ml Milk
- 50 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Parsley leaves
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Peel and finely dice the onions. Heat 2 tablespoons of oil in a frying pan, add diced onions, except for 1 tablespoon, and fry until translucent while turning. Meanwhile wash marjoram, shake dry, pluck leaves from the stalks and chop coarsely. Add to the onions and steam briefly. Season with salt and pepper. Remove from the stove
- 2
Wash the meat, dab dry. Place on a board with the skin side down. Season inside with salt and pepper. Spread onions on top. Fold up the meat and tie with kitchen string
- 3
Heat 2 tablespoons of oil in a frying pan and fry the meat thoroughly all around. Deglaze with Federweisser and stock, bring to the boil. Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 3/4 hours. Wash apples. After half the roasting time, remove the lid, spread the apples around the roast, continue cooking
- 4
In the meantime dice bacon finely. Halve the pumpkin, remove the seeds with a tablespoon. Pumpkin clean, wash and roughly dice. Peel and wash the potatoes and cut them into halves or quarters, depending on their size. Cook pumpkin and potatoes in boiling salted water for 20-25 minutes
- 5
Wash parsley, shake dry and chop finely. Leave bacon in a pan until crispy. Add 1-2 tbsp. oil, heat briefly, add remaining onions, sauté briefly, season with pepper
- 6
Remove the roast from the oven, lift the roast and apples from the roasting set, keep warm. Bring the roast stock to the boil, stir in the sauce thickener, bring to the boil while stirring. Season with salt, pepper and sugar. Keep warm
- 7
Heat milk and fat. Drain the potato mixture, allow the milk mixture to run in, mash roughly with a potato masher. Season to taste with salt and nutmeg
- 8
Cut the roast open. Roast with some sauce, mashed potatoes and pumpkin, an apple, some bacon and sprinkled with parsley, possibly garnish with parsley leaf on plates. Remaining roast,
Nutrition Facts
720 kcal
38 g
37 g
53 g
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