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Turkey legs stuffed with rice porridge

types of meat

Easy dishes | Turkey legs stuffed with rice porridge

Easy dishes | Turkey legs stuffed with rice porridgePortions 4 servings Preparation Time 60 minutes Cooking Time 20 minutesIngredients 2 boneless turkey legs 250 grams of white rice 600 grams of spinach 150 grams of finely chopped bacon 3 cloves of garlic 1 carrot 1 onion < br> 2 celery sticks 1 cup of white wine 4 cups of chicken broth 1/2 cup of blond raisins 1/4 cup of walnuts 1/4 of White wine cup 1/2 teaspoon oregano 1 teaspoon brown sugar 1 teaspoon balsamic acheto Salt, Pepper, Olive oil Preparation Make a marinade with 1/4 cup of white wine, 1/2 teaspoon of oregano, 1 teaspoon of brown sugar, 1 teaspoon of balsamic acheto, salt and pepper. Bath with this preparation the legs and carry to the refrigerator until filling. Sauté in a saucepan, with a little oil, the carrots cut into cubes, the celery washed and cut into cubes; the bacon, onion, raisins, walnuts and finely chopped garlic. Brown all over for a few minutes, over low heat. When it has turned brown, add the washed rice well. Let it go roasting while stirring. Once the rice is toasted, pour the dry white wine Let it evaporate and add a little broth, stirring often. Salpimiente. Wash and cut the spinach in julienne and add them to the pan. Pour the rest of the broth. Cook until the rice is at its point. Fill the turkey legs with this preparation. Do not leave the stuffing at the time of cooking. Arrange the legs in a baking dish, smear with butter and bring to the preheated oven at medium temperature, until golden brown. Serve with the vegetables your liking steamed Recetas Recomendadas

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