See the recipe for how to cook turkey and pork jellied meat.
Jellied meat is a dish that can be prepared both for a holiday and for an everyday table instead of a second course. Almost everyone loves to eat it, but not everyone can cook, because you will have to tinker with it in the kitchen. But it's worth it! Also, ready-made jellied meat can be stored well in the refrigerator without problems, which means that by making a large portion, you can reduce your work for several days in advance. Usually, pork aspic is made only from legs (hooves) and chicken, but we will suggest adding a turkey leg, such a variety in food is only beneficial. I want to say right away that the cooking method is absolutely no different.
- Caloric content per 100 g - 127 kcal.
- Servings - Any Amount
- Cooking time - 5 hours
Ingredients:
- Pork legs - 1 kg
- Turkey leg - 1 kg
- Carrots - 2-3 pcs.
- Bulb onions - 3-4 pcs.
- Green onion - 1 small bunch
- Parsley - 1 bunch small
- Bay leaf - 3 pcs.
- Garlic - 3 cloves
- Black peppercorns - 5 pcs.
- Salt - 1/2 tsp
- Water - 4 l
Cooking turkey and pork jellied meat:
1. Peel, wash and cut the carrots into large circles. Peel the onion. Place the vegetables in a large saucepan and add the pork and turkey legs. Pour everything with four liters of water and bring to a boil.
2. Remove the foam, add the bay leaf with black pepper and make a very small light so that it barely rages. So cook under a closed lid for 7-8 hours. Water must not be added!
3. 15 minutes before readiness - salt the meat with vegetables. Then remove from heat and take everything from the broth onto a plate for cooling and cutting.
4. While everything is cooling down - finely chop 3 cloves of garlic (read the article: "The benefits of garlic"), separate green onions and parsley.
5. Separate the cooled meat of turkey and pork from the bones and chop finely. Put in the prepared form.
6. Finely chop the onion and put on the meat. Next, distribute the garlic, carrot circles and greens on top.
7. Pour everything over with broth and then let the jellied meat cool slightly to room temperature. Then it can be put in the refrigerator for 7-8 hours to harden.
Serve ready-made turkey and pork jellied meat with black bread, mustard or horseradish. Here already for personal tastes and desires.
The proportions of turkey and pork can be adjusted in different directions. For example, you can put 0.5 kg of pork legs and 1.5 kg of turkey legs, so the jelly will not be worse.
