Juicy, soft, low-fat, cutlets from diet cooked turkey stuffing with the addition of rice are easy to prepare. For them I take ready-made ground turkey, so I do not use a meat grinder. The onion is chopped in a stationary blender. This method turns the onion into a "puree", which, in my opinion, gives the cutlets a particularly delicate texture, while the "meat", in turn, "gets dirty" only one bowl - for kneading. You can serve these cutlets with mashed potatoes and steamed or stewed vegetables, or I really liked the combination of these cutlets with homemade mayonnaise and boiled in the skin, and then peeled and grated beets (not seasoned in any way). P.S. After getting acquainted with the service for delivery of meat from farms "Meat No. 1" (Primеmeat.ru) in general and with their proposed ready-made minced meat "Extra turkey" in particular, I now use the specified purchase: excellent quality, without yolks and extraneous inclusions or excessive flavor. But if you want, you can make turkey stuffing yourself by spinning the turkey breast fillet through a meat grinder. Then, along with it, roll the onion, chopped into pieces. The rest according to the recipe.
INGREDIENTS
For the ground meat cutlets:
cooked turkey filet minced meat 1050-1100 g
White round or medium-grain rice 125 g
onion 380-390 g
1 medium egg (about 60-65 g)
salt to taste
ground black pepper or 4 pepper mix to taste
a little refined sunflower oil to grease the dish
For the brine:
cold (preferably filtered) water 300 ml
dried bay leaf 1 large
black pepper 10 peppercorns
salt ½ tsp.
STEP BY STEP RECIPE
Step 1.
About 15-20 minutes before making the cutlets, take the package with the ready-made minced meat out of the refrigerator to warm it up a bit.
Step 2
Turn on the oven and heat it to number 3 (about 170 °C).
Step 3.
Grease a large glass ceramic or other heatproof dish (about 34×23 cm, 7 cm high, or similar size) with a small amount of refined sunflower oil.
Step 4
Place a small saucepan with about 500 ml of cold, preferably filtered, water on medium heat. Sear the rice (if necessary), rinse with warm, then cold running water, place it in the boiling water in the pot and bring it to a boil again. Boil rice, stirring occasionally and removing the foam that appears, about 5 minutes, then stir it again with a spoon, remove it to a fine sieve and rinse with cold filtered water. Place the rice in a large bowl (about 3.5 liters in volume), ready as described.
Step 5.
Peel the onions, rinse them with running water, cut them into several pieces and chop them in batches in a stationary blender (each time adding new pieces of onion to the already formed onion puree). You should end up with a frothy, homogeneous mass. Place it in a bowl with the rice.
Step 6.
Place the minced meat in a bowl with the other ingredients, break the egg, salt and pepper everything to taste.
Step 7
Knead the contents of the bowl thoroughly with your hands until smooth.
Step 8
Form the minced meat into medium sized cutlets, immediately placing them one by one in the baking dish.
Step 9
For the brine, place a turkey or other small container over medium heat with 300 ml of cold, preferably filtered, water, ½ tsp salt, pepper and bay leaf without a spoonful, and bring the water to a boil.
Step 10.
Thinly trickle along the edge of the form, so as not to "blur" the billets, gently pour them into the hot "brine" (not forgetting to put in the form to the cutlets and peas and bay leaf, dipping them in the liquid).
Step 11
Cover the cutlets with foil, place in the oven and bake on number 3 (about 170 ° C) for 55 minutes or according to the recommendations in the manual of your oven for baking cutlets and chicken rolls. At this time, you can make a side dish of your choice.
Step 12
Take the finished cutlets out of the oven, let them stand for a while (10 minutes) under the foil, and then distribute them on portion plates with the chosen garnish, pouring on top of them and the garnish (if it is mashed potatoes) the broth formed during baking.
Step 13
Store the remaining fully cooled cutlets together with the broth in a closed container in the refrigerator at 0-6 ° C for no more than 1-2 days. Before serving, you can eat them cold or warm them up, for example in the oven, by placing them on an aluminum frying pan or in a heatproof dish greased with a little refined sunflower oil or butter, or with the leftover meat broth from the cutlets, and putting a piece of cheese (like Tilsiter or with some spicy additions) over the cutlets.
Preparation time
30 min
Cooking time
55 min
Portion quantity
18
Difficulty of preparation
easy
Cuisine
author's cuisine, meat
Vegetarian
no
Technology
Baked
Occasion
Breakfast, Lunch, Lunch, Picnic, Afternoon snack, Dinner
Appliance
oven
Calorie count
137.9 kcal
Protein
12,9 г
Fats
5,6 г
Carbohydrates
8,1 г
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