The heart of any poultry is a delicacy. Many gourmets prefer dishes prepared precisely from the heart of a turkey. It should be noted that turkey hearts are very similar to chicken, in particular, in what parameters, such as:

Nevertheless, many culinary experts claim that the heart of a turkey is larger than chicken, and therefore more appropriate for use in the preparation of certain dishes. The process of making a turkey heart is basically no different from making a chicken heart. It can also be cooked, fried, stewed and even grilled into minced meat. This article will talk about the recipe for making fried turkey hearts.

Remember that it is not necessary to heat the turkey hearts for too long, as they can turn out:

And even tough.

The recipe will indicate balsamic vinegar, but you can replace it with lemon juice.

In the process of cooking turkey hearts, follow the instructions:

Cut the turkey hearts lengthwise into 4 equal parts, rinse and dry on a towel. Remember that hearts should be cut only along, otherwise they will “shoot” strongly in a pan during the frying process.

Fry the hearts in a hot frying pan for 5 minutes in a small amount of oil, constantly stirring.

The next step is to add thyme.

Now you can cut the onion into half rings and add it to the already fried hearts. In this case, the fire should be made medium, and then put out the onions and hearts for 10 minutes.

Pour the dish with balsamic vinegar a couple of minutes before the end of frying, salt and mix thoroughly.

Please note that after frying in the pan, enough burned residues may remain. You can not throw them away, but add 100 ml of any wine, water or broth to the pan. Now you need to warm the pan until all the residues dissolve. Next, stir them and unclip from the bottom with a wooden spoon. Make the fire medium and evaporate about half the liquid, be sure to salt to taste. The resulting liquid can be used as a sauce for turkey hearts (or a side dish that will be served with this original dish). Turkey hearts are ready, bon appetit!

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How to cook a turkey heart?

  These offal are very useful for our body, because in addition to vitamins, hearts contain many trace elements that support the work of many organs. The use of turkey hearts is often prescribed for those suffering from anemia, and for those who decide to lose weight, turkey meat will be just right. Well, since we’ve talked about hearts, let’s continue the topic by offering some interesting recipes for their preparation.

We cut the carrots and onions arbitrarily and fry them a little in a hot pan, five minutes is enough. In the meantime, wash our hearts, cut them in half and clear them of blood and tubule films. Grind dill and garlic. In a saucepan with a thick bottom, put the hearts and simmer them for 45 minutes, then add spices, garlic, dill and fried vegetables, cover and simmer for another 5-7 minutes. Turn off and serve with a side dish.

Wash the hearts, cut them into several parts and fry in a hot pan for about 30 minutes with the addition of all the necessary spices. Peel the onions and carrots, wash and chop the onions in half rings, and grate the carrots on a coarse grater. Heat the pan and fry the onions. After it turns golden, add carrots and four tomatoes in your own juice, simmer until the carrots are ready, if necessary, pour a little water.

In a refractory form, put part of the fried vegetables, put hearts on top, then vegetables again, you can sprinkle with herbs. Put in the oven for 25-30 minutes. Everything is ready. Serve with boiled rice or potatoes.

Hearts are washed and cut into circles. Season them with your favorite spices and marjoram, put the offal in a deep bowl, fill them with half a glass of wine and a few tablespoons of mayonnaise, leave to drink and marinate. Be sure to mix everything.

Peel the carrots and onions (if you like these vegetables, you can take 2-3 pieces), cut into circles, a jar of olives and olives must also be cut.

Vegetables and hearts are laid out on a hot frying pan and stewed for 45 minutes on low heat. When the products are ready, add the olives, olives and chopped fresh herbs.

In conclusion, it is worth noting that these are not all recipes for the preparation of turkey hearts. Since each housewife tries to come up with something original and unusual in order to surprise and please her relatives and guests.

ladym.ru

How to cook a turkey heart

Parsing a whole bird, we always determine the purpose of the parts. If we only need a carcass, then the entrails are either thrown away or sent to the freezer, and then their soup fate awaits. But just like carcasses, wings and fillets, it’s easy to find hearts and liver, and even stomachs, on sale. If you take into account chicken offal, they are quite small and the trouble with them is much greater. This recipe will tell you how to cook a turkey heart. In addition to ordinary soup, there are many other dishes, no less interesting and simple.

1. First you need to prepare onion and carrots for passivation. Peeled and finely chopped onions are sent to the surface with warmed vegetable oil and fried until light and transparent. Then added peeled and finely grated carrots. The mixture is brought to golden hues.

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povar.co

Hearty meat - a recipe for amazing fried turkey hearts in marinade

One name of this dish suggests that meat cooked in this way is able to win more than one male heart. However, its non-trivial taste will not leave indifferent women. A great option for the second - delicious, inexpensive and very simple.

So, we will cook “Heart” meat from turkey (or chicken) hearts. You do not need any special equipment - you only need a stewpan or a deep frying pan.

For convenience, each cooking step is accompanied by step-by-step photos.

Ingredients:  700 grams of turkey hearts, 50 grams of soy sauce, tomato paste and vegetable oil, garlic to taste and roasting oil.

The technology for making fried turkey hearts is simple:

1. Rinse the hearts thoroughly and, if necessary, clear of films.

2. Prepare the marinade: mix tomato paste, vegetable oil and soy sauce.

3. Thoroughly mix the marinade products until a more or less homogeneous mixture is obtained. If desired, you can add a little pepper or any other seasonings.

4. Pour hearts with marinade, mix and leave for at least three hours, and preferably even at night.

5. Fry the pickled hearts over high heat until golden brown.

6. Put the fried meat in a saucepan, add the garlic cut into thin slices to it, add the remaining marinade and simmer for 35 minutes.

7. The finished dish will be equally tasty in the hot and in the cooled form. Serve sprinkled with finely chopped onions or herbs.

Turkey hearts are an offal used for cooking soups, preparing main dishes and salads. It has a dense structure, red color and a slight specific smell of turkey. Today we’ll talk about this product. Let’s say what calorie content is in a turkey’s heart, consider its preparation. This is the topic of our discussion, which will undoubtedly arouse interest among readers of “Popular about health”.

Nutrition value of turkey heart, calorie content

The caloric content of this product is relatively small - almost 115 kcal. The protein in this meat contains 17 g per 100 g of product, and fat - almost 5 g, while the carbohydrate composition is very low - only 0.4 grams.

Turkey heart benefits

It is useful to eat a turkey’s heart for diseases of the nervous system, because it contains almost all the vitamins of group B. It is included in the diet of people who are prone to emotional and physical stress every day. This by-product will help improve blood composition and fight anemia. The protein component is of particular value for people who want to build muscle and lose weight. For vitamin deficiencies of various types, it is also recommended to eat a turkey heart - it contains a lot of phosphorus, potassium, contains calcium, bromine, manganese, zinc and other mineral substances. The presence of selenium in meat is another reason to use it periodically, since this element is a powerful antioxidant.

If you have high cholesterol, you should eat dishes from a turkey heart in moderation, because it still contains fat. It is also important to note that a large amount of protein in a product requires careful attention to it if you suffer from gout or diabetes. Protein breakdown products are lactic acid and glucose. Therefore, having such diseases, eat offal only in very moderate amounts and with the permission of a doctor.

Turkey heart - cooking recipes in a pan

Hearty turkey chops in a pan

Ingredients: turkey hearts - 12 pcs.; salt pepper; eggs - 2; breading flour, vegetable oil.

Ever heard that chops can be made from this offal? You can, and very tasty. Getting down. Wash the hearts first, remove the grease, films. Make a vertical cut on each of them (not completely) so that you can expand two halves, like a book. Armed with a hammer, beat off the meat. Brush with salt and pepper, leave to lie for about an hour to soak in spices. Heat oil in a pan. Dip each piece of meat into flour, then into a beaten egg, then repeat - flour, egg. Put the hearts in a pan and fry on both sides under the lid.

Cutlets

Ingredients: turkey heart - 600 g; onion - 2 pcs.; bread - 2 slices; egg -1; semolina - 20 g; milk - 50 ml; garlic - 2 cloves; breadcrumbs for breading; vegetable oil, salt, spices.

Cooking turkey heart. Peeled turkey hearts cut into pieces, pass through a meat grinder (you can twice) along with onions, garlic and bread soaked in milk. Add spices, semolina and egg, carefully mix the minced meat. Leave it on the table for 30 minutes so that the semolina swells and absorbs the liquid, then the stuffing will become a little cooler, which is what we need. Preheat the pan, add oil. Form small patties with wet palms, roll them in breadcrumbs and fry them on both sides over medium heat, covering them with a lid.
Slow cooker turkey heart - recipes

Turkey hearts in sour cream (recipe for a slow cooker)

Ingredients: turkey hearts - 700 g; onion - 2 heads; sour cream - 150 ml; salt, pepper, bay leaf, a little vegetable oil.

Peeled and washed turkey hearts are cut into goulash, placed in a multicooker bowl, greased with the bottom. The meat must be fried to a slight blush, using the program of the unit “Baking”. When the liquid has evaporated and the meat is browned, chop the onion and send it to the bowl. Now fry the meat with onion slices for 5 minutes, stirring the contents. Now add salt and spices, pour sour cream. You can add 50 ml of water to increase the volume of gravy. Close the lid, set another mode - "Extinguishing" for 1 hour.

Stewed potatoes with turkey hearts (in a slow cooker)

Ingredients: turkey heart - 500 g; potatoes - 800 g; onion - 1 head; salt; pepper; tomato paste - 20 g; flour - 20 g.

Cut the hearts of the turkey into small slices, peel and chop the potatoes in large fractions. Chop the onion finely. Pour a little vegetable oil into the multicooker bowl, put the potatoes there. Activate the frying (baking) mode, you do not need to close the lid. Add salt, pepper. When the potato is reddened, remove it from the bowl into another dish, now we will fry the hearts and onions. We add potatoes, tomato paste and flour to the browned meat, mix, try on salt. If the taste suits you, pour 2 cups of water. Close the lid, switch the mode to "Extinguishing" for 1 hour.

These are the simple recipes for cooking turkey hearts, we told you today. They are simple and have a small selection of products, but how delicious it is! Turkey hearts can be fried, baked, boiled, stewed, cooked from them paste and salads. If you do not have contraindications to this offal, we advise you to sometimes include it in the diet in order to diversify it.

The heart of a turkey is tougher compared to chicken hearts. It takes more time to cook turkey hearts.

Total cooking time   - 1 hour 10 minutes

Training   - 20 minutes

Servings Per Container – 4-6

Level of difficulty   - easily

Appointment —

How to cook –

What to cook –

Products:

Turkey hearts - 1, 5 kg

Onion - 2 heads (large)

Carrots - 2 pieces (large)

Tomatoes - 4 pieces

Cooking Oil

Salt, pepper to taste

How to cook turkey hearts:

Rinse the turkey hearts well and cut into 4 parts.

Peel and chop the onion in half rings.

Wash carrots well, peel and grate on a coarse grater.

Heat vegetable oil in a pan or low saucepan. Put chopped turkey chicken hearts and fry for about 20 minutes.

Heat oil in another pan and add onion. Fry for 1-2 minutes and add carrots.

Peel the tomatoes. To do this, make a cross-shaped incision and fill them with hot water. Leave on for 10-12 minutes. Then drain the hot water and pour over the tomatoes with cold water.

Peel and chop finely. You can use canned tomatoes in your own juice.

Add onions and carrots to the chopped tomatoes. Stir and fry all together for 4-5 minutes.

Put half the fried vegetables in a refractory form. Then put the fried hearts. And again lay out a layer of vegetables. Spread with the liquid that was released during frying. Close the mold with a lid or foil and put in the oven. Simmer in the oven at 180 - 200 degrees for about 20 - 30 minutes or until the hearts are ready.

Bon Appetit!

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Turkey hearts are stewed, fried and baked. This noble offal, like chicken hearts, goes to various stews, salads, kebabs, fries, cereals and other mouth-watering dishes.

Recipes for making turkey heart with the growing popularity of meat of this bird are becoming more and more popular.

According to this recipe, the heart of a turkey can be cooked as an independent dish. It turns out very tasty and tender. Side dishes are also served with turkey hearts - any that you like.

• After cooking, you will get 4 servings

Ingredients

• heart, 600 g
• carrots, 1 pc.
• leek, 1 pc. (or onion)
• green onion bunch
• greens, a bunch
• garlic, 2 cloves
• ginger slice
• soy sauce, 3 tbsp. l
• wine, 50 ml
• hot pepper, pinch
• black pepper, a pinch
• cinnamon, to taste, optional
• clove, to taste, optional
• anise, to taste, optional
• star anise, to taste, optional

How to cook a turkey heart

We wash and clean the hearts of films and tubes, cut in half or slices.

Fill the hearts with marinade and set aside for half an hour.

Cut carrots, leeks (or onions) and green onions into as thin strips as possible. Grind 2 cloves of garlic. Finely chop a small bunch of cilantro or parsley.

Heat the vegetable oil in a pan and fry the garlic in it for a minute and, if desired, a small piece of ginger (two centimeters). Add hearts and fry until soft.

Pour 50 ml of dry wine and simmer until the liquid evaporates. Add vegetables and fry for a couple of minutes. Sprinkle with herbs and turn off. All the charm of these hearts lies in the softness of the meat and the light crunch of vegetables. However, you can steam the vegetables until soft, if you do not want them to be crispy.

Each mistress in her own way prepares the heart of a turkey. There is no way to list all the recipes for this by-product, but we will be glad if you share your favorite ones in the comments!

They made it. Look what happened

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Turkey heart is an excellent low-calorie dietary by-product containing minimal fat. In addition, it is inexpensive.

We will tell you how and what can be prepared using turkey hearts.

Currently, fresh or frozen turkey hearts are sold separately, you can buy any desired quantity. It is best to defrost hearts in cold, slightly salted water.

Stewed turkey heart in sour cream - recipe

Important nuance

Since sour cream can go round during prolonged heat treatment, it is better to introduce it in the last minutes of cooking or after cooking, or in general, cook and serve the sour cream sauce separately.

Ingredients:

• turkey hearts - 600 g;
• onions - 1 pc.;
• champignons - 5 pcs.;
• ground spices (black allspice, cloves, nutmeg, etc.);
• garlic - 2 cloves;
• greenery;
• vegetable oil;
• natural sour cream - 100 ml.

Cooking

We cut the hearts lengthwise into halves, remove the remnants of blood vessels with a knife, put them in a colander and wash them out.

In a stewpan or cauldron, heat the oil and sauté the onion, chopped a quarter with rings. Add halves of hearts and mix. We simmer the hearts over low heat for 10 minutes, then add the spices and mushrooms, chopped not too finely. Cook for another 20 minutes, covering with a lid, if necessary, add a little water. Pour the sour cream, mix and after 3 minutes turn off the heat. We season with crushed garlic and leave for 10 minutes. Serve with boiled potatoes, young green beans, pasta or polenta (any porridge, for example, pearl barley, millet, buckwheat, is also suitable as a side dish). Sprinkle with chopped herbs before meals.

Turkey Heart Goulash - Recipe

Ingredients:

• turkey hearts - 600 g;
• red onion - 1 pc.;
• sweet red pepper - 1 pc.;
•   - 2 tbsp. spoons;
• garlic - 3 cloves
• overheated chicken or pork fat;
• ground paprika;
• hot red pepper;
• greenery.

Cooking

Cut in half along the hearts, remove the remnants of blood vessels and rinse. Passed onion sliced \u200b\u200bin quarter rings in a cauldron on melted fat. Add hearts and simmer for 20 minutes with the addition of water in a small amount. Now lay the sweet pepper, tomato paste, paprika and hot red pepper cut in small squares (you can also add a little bit of other spices to your taste). Stew for another 8-15 minutes. Season with chopped garlic and herbs. Serve with potatoes, beans or other legumes.

By the way, goulash can be cooked immediately with potatoes. In this option, lay it 20 minutes before the goulash’s general readiness in the form of not too small slices.