Exploring Czech Food – Part V – Stuffed Turkey Breasts (Poznavame Ceska Jidla – Cast V. – Plnena Kruti Prsa)

27 11 2008

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Czechs and Slovaks don’t prepare turkey the same way as it is typically done in the United States, but that does not mean that they don’t cook turkey at all. One of the interesting facts is that most kitchen appliances in the Czech Republic and Slovakia are not large enough to prepare large turkeys, as it is practiced in the United States. Most grocery stores in Europe also sell turkey breasts only, since they are the most favorite. Even the turkey breasts can be stuffed and maybe this recipe could remind you the traditional Thanksgiving Day meal.

 

Stuffed Turkey Breasts (Plnena Kruti Prsa – pronounce: PLNIEHNAAH KRUHTEE PRSAAH)

 

Ingredients:
Large turkey breasts
40 g of butter
100 g of bacon (finely cut)
Salt
2 tablespoons of lard (you can substitute it with oil)
Poultry broth

Stuffing:
3 buns (cut in small pieces)
3 tablespoons of milk
2 eggs
40 g of butter
100g of ham (chopped)
Salt
Ground pepper
Grated nutmeg
Breadcrumbs

Preparation:

Stuffing: Infuse the bun pieces with hot milk, add egg yolks, melted butter, chopped ham, salt, ground pepper, grated nutmeg, and breadcrumbs (as much as you need). Mix it all and add whipped egg whites at the end.

 

Take out all the bones from the meat (if present), cut through to create a pocket and soften with a tenderizer. Pour melted butter on top and sprinkle with bacon and salt. Put the stuffing on top and roll the meat and tie with a thick thread. Cook the rolls on the butter on all sides and then baste with the poultry broth and bake in the oven until soft.

 

Enjoy with mashed potatoes and steamed vegetables. Happy Thanksgiving!

***

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Plnena Kruti Prsa

 

Cesi a Slovaci nepripravuji krutu stejnym zpusobem, jak je zvykle v USA, ale to neznamena, ze nevari krutu vubec. Jednou ze zajimavosti je, ze vetsina kuchynskych zarizeni v Cechach a na Slovensku nejsou dostatecne velke na pripravu prave velke kruty, jak je zvykem v Spojenych Statech. Vetsina obchodu v Evrope take jen prodava kruti prsa, ktere jsou nejoblibenejsi. Ty se ale take daji vyplnit nadivkou, a mozna proto vam tento recept muze pripomenout tradicni pokrm ke Dni Dikuvzdani.

 

 

Prisady:
Prsa z vetsi kruty
40g masla
100g slaniny
Sul
2 lzice sadla (muzete jej nahradit olejem)
Drubezi vyvar

 

Nadivka:
3 zemle
3 lzice mleka
2 vejce
40 g masla
100g sunky
Sul
Mlety pepr
Nastrouhany muskatovy orisek
Strouhanka

 

Priprava

Nadivka: Nakrajene zemle sparime horkym mlekem, pridame zloutky, rozpustene maslo, nakrajenou sunku, sul, mlety pepr, nastrouhany muskatovy orisek a podle potreby strouhanku. Vsechno promichame a nakonec zlehka primichame tuhy snih uslehany z bilku.

 

Prsa z kruty vykostime a rozrizneme na siroky plat, zlehka naklepeme, pokapeme rozpustenym maslem, posypeme slaninou drobne nakrajenou, osolime, naplnime nadivkou a svineme. Ruladu prevazeme silnou niti, opeceme v rozehratem sadle ze vsech stran, podlijeme vyvarem a upeceme ve vyhrate troube do mekka.

 

Pripravte s bramborovou kasi a dusenou zeleninou. Dobrou chut!

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