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Turkey legs stuffed with liver


In the boned turkey legs, put the fried livers, the cut mushrooms, the green parsley leaves, and sprinkle the vegetables, pepper and paprika on top. Sew each pulp on the edge, put it in a pan in which I put oil mixed with mustard and a cup of water. Sprinkle pepper, paprika and vegeta on top, put the lid on and let the thighs boil.

When they are well cooked and the water has evaporated, add a tablespoon of lard (oil) and let it fry a little.

When the fried legs are ready, let the meat rest for 20-30 minutes before cutting to allow the juices to distribute evenly.

The thighs are portioned and served with different garnishes and salad.

Easy to make but very tasty.

Great appetite!


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