Turkey and surprise

Ingredients for Turkey and surprise

Instructions for Turkey and surprise

To prepare the Turkey and surprise recipe, please follow these instructions:

Turkey: The turkey breast is chopped for seniors divided into 4 slices, taped thinly between 2 pieces of plastic (bag). The limescale must be so large that it can get around the finished "bomb". The excess turkey meat is cut and used for the farmer. The shapes are covered with film, which must be so large that it can cover the entire form content. The coated shape is fed with the turkey seed. The excess turkey meat is chopped 1 time on a meat machine. The French bread is crumbled and overflowed with the cream; Pulling until the cream is soaked. Then the father is stirred with the french bread and the remaining ingredients. The root is cut by the mushrooms, which are rinsed, dried and cut into smaller pieces. The mushrooms are sautéed in butter, without browning and pouring with the white wine. Boil with this and pour into a sieve for draining. The bird bearings are soigned, blanched short, rinsed, doped in a cloth. Flamber then in cognac and cool. Spinach leaves flush, blanch individually, cool in cold water, dry in a cloth and remove the stalk. 1 tablespoon daddy comes in each of the covered shapes. The mushrooms are divided into the 4 molds on top of the dad. Widespread spinach leaves are placed on top again, on which the bird feeder is distributed. Spinach leaves are wrapped around the liver and the rest of the father is distributed on top. Then close the meat and then close with the movie. The molds are put in a pan with water and covered with foil. Bake in the oven at 150 C for 60 minutes.


Variation Tips:
Other poultry or game can be used, for example. pheasant.


Danish spice salad:
1 leaf of Lollo Rosso, 8 spicy spinach leaves, 1 leaf radicchio, hearted lettuce leaves, 15 g of carrot, 1 stem of citrontimian, rinsed and drained. The salads are picked into smaller pieces and the leaves from the herbs are peeled off the stems and all mixed.

Crème frâichen is stirred until it is thick and the ingredients are mixed and the dressing is shaped like small eggs.

Flute with beetroot and cinnamon: The yeast is stirred in the water. The red meat is torn together with the other ingredients and kneaded with most of the flour until it is smooth and free. Height to double size, split into 2 pieces, rolled to flute, brushed, cut and apply approx. 20 minutes.

Bake at 200 degrees C, approx. 20 min. By steam in a hot air oven. Vapor is made by pouring some water into the bottom of the oven.

Variation Tips:
Avoid cinnamon and use fennel carrot instead of beetroot.

Appetizer: Set on a spice salad salad with cream crème dressing, shaped like small eggs. As a decoration, nectar can be used, for example from Lime flowers, sage flowers. Flutes are served to.