Step-by-step recipes for turkey jellied meat with and without gelatin, with vegetables and in a slow cooker

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

4 gr.

Carbohydrates

80 kcal.

Option 1: Classic turkey jellied meat without gelatin

In order for turkey jellied meat to freeze without gelatin, we definitely use pieces with bones, ideally these are thighs and always several wings. The meat from the legs will be the main filling. The gelling substances will be boiled out of the seeds in the wings. Additionally, you will need some vegetables and spices, which will be responsible for the taste of the broth.

Ingredients

• 1.8 kg turkey;
• 1.5 liters of water;
• 0.1 kg of onion;
• 0.1 kg carrots;
• 2 laurels;
• 5 peppercorns;
• salt;
• 16 g garlic.

Step by step recipe classic jellied turkey

Rinse the turkey and cut into pieces so that the bird fits compactly in the pan. Pour in water until it covers the product and let it cook. When boiling, remove the foam, add the peeled carrots and the whole onion, you can leave the husks. After the second boil, reduce the heat.

Cover the jellied meat and cook the turkey at a low simmer for 2.5 hours. From time to time you can open the pan and remove any foam that accumulates on the surface. Half an hour before the end of cooking, add a couple of teaspoons of salt, bay leaves and peppercorns to the broth.

Remove the cooked turkey and cool. Remove the bones and chop the meat. The skin can be left or removed, a matter of personal taste. Squeeze the garlic cloves into the turkey and stir. Place the turkey in molds or bowls or containers, filling the dishes halfway with the bird.

The broth must be strained through a sieve or double-folded gauze. Taste the broth, add salt and pepper, and pour over the prepared turkey. Be sure to stir so that all the pieces of poultry are saturated with the broth.

We remove the jellied meat to harden. You can’t freeze it, just put it in the refrigerator and leave it for 8-10 hours. Serve with mustard, bread, and spicy adjika.

Unlike aspic, boiled carrots, herbs and other products are not added to jellied meat. But if you wish, you can remove the boiled root vegetable earlier, cut it into slices or shapes, and add it to the turkey.

Option 2: Quick recipe for turkey jellied meat without gelatin

For such jellied meat, you don’t need to cook the turkey for a long time and you can use absolutely any parts, you don’t have to look for wings. Moreover, a rich and rich broth is also not needed, and besides, not everyone can use it.

Ingredients

• 1 kg of poultry;
• 1.5-2 liters of water;
• 1 onion;
• 2 spoons of gelatin;
• pepper and bay;
• 3 cloves of garlic.

How to cook quickly

We wash the bird. If time is short, then cut into pieces. Place in water, quickly bring to a boil, skim off the foam. After ten minutes, add onions and carrots, you can add various roots. Cook until the bird is soft.

Shortly before the end of cooking, salt the broth and add pepper, Bay leaf glasses, let it simmer a little more, then remove and cool the bird.

Immediately pour out a couple of ladles of broth, cool and mix with gelatin, let it swell. Simply strain the rest of the broth.

We disassemble the bird into pieces. You can simply do this with your hands or cut it with a knife. Sometimes twisted jellied meat is prepared. Chop the garlic and mix with the cooked poultry.

Melt the gelatin and add about 600-700 ml of broth, which was previously strained. If there are not enough spices in it, then add it. Stir and pour over cooked turkey. We send the jellied meat to harden. Since it's gelatin-based, 3-4 hours is usually enough.

The thickness of the jellied meat can be adjusted independently; there are no clear rules. Some people like a dish with a lot of meat, others prefer jelly from broth.

Option 3: Turkey leg jellied meat

Ingredients

• 1.5 kg turkey drumsticks;
• 0.5 heads of garlic;
• bulb;
• cold water;
• 5 peppercorns.

How to cook

We wash the shins; if there are dirt, feathers, or dried blood on the surface, then we clean it all off and pluck it out. Cut the legs in half, place them in a saucepan and fill with water. Be sure to take cold liquid. It should cover the bird by a centimeter, no more. When boiling, a little will go away along with the foam. Remove it with a ladle, then turn off the heat and cook the bird for an hour.

Cut the onion into four parts and add to the turkey. If more foam appears during cooking, remove it. At the same stage, add a little salt to the broth and add peppercorns and bay leaves. Cook the turkey for another 1-1.5 hours. Let's focus on the bird. As soon as the meat begins to fall away from the bones, you can turn off the stove.

Remove all the turkey legs from the broth and let them cool. We filter the broth, use gauze or just a sieve for this. There won’t be much liquid, so we’ll use the entire amount for jellied meat. We taste the broth, add salt, pepper, or other seasonings at our discretion.

While the turkey is cooling, peel the garlic and finely chop it. Or we simply rub it and pass it through a press. Then we take the meat apart and mix it, you can add herbs to them, sometimes jellied meat is made with lemon, but this is not for everyone. Divide the bulk of the mixture into bowls or containers.

Pour the broth over the drumsticks and let them harden in the refrigerator overnight or all day until evening.

Classic meat jellied meat is cooked for about 5-6 hours, but turkey does not need that much time. Pizza meat cooks faster and the bones are also easier to cook, so two hours may be enough. If the bird is old, then you can increase the time by another 30-60 minutes.

Option 4: Turkey jellied meat in a slow cooker

Another version of jellied meat without gelatin, but it is prepared in a slow cooker. We use different parts of the turkey, always with wings and other bones.

Ingredients

• 2 turkey wings;
• one hip;
• 2 liters of water;
• onions and carrots;
• garlic;
• spices.

Step by step recipe

Place all the turkey parts into the multicooker bowl. We pre-wash the bird and can cut it for compact arrangement. Throw in a tablespoon of salt, onion and carrots, pour in cold water.

Close the multicooker, set the “Stew” mode and cook the jellied meat ingredients for 6 hours. Open it, remove the bird with a slotted spoon, throw the bay pepper into the broth, let it sit for a while and soak in the aromas, then strain.

It is not necessary to use only turkey for such jellied meat; you can add a little beef or other poultry to it. Pork legs are an ideal addition; with them the broth freezes perfectly.

Option 5: Dietary turkey jellied meat with gelatin

Another variation of jellied meat with turkey gelatin, but this dish is presented in a low-calorie version. We take the breast or thighs for him, but be sure to remove the skin. It contains the main fats, which are not always needed and provide extra calories.

Ingredients

• 1 kg turkey fillet or thighs;
• 2 carrots;
• 1 large onion;
• 1 spoon of butter;
• garlic, herbs;
• 2 tablespoons of gelatin.

How to cook

We don't need to strictly measure the liquid. Just pour in the turkey, cover by 3-5 centimeters, you can even prepare a simple broth and use some of it for soup. We put the bird to cook, do not miss the boiling point. During it, be sure to catch and remove the foam.

Immediately cook the vegetables. We peel the carrots and cut them into two-centimeter pieces, just making pucks. Cut the onion into four parts. Melt the butter, add the vegetables and fry them large pieces until light golden brown. Transfer to a saucepan. Thanks to this technique, the broth will be much tastier and a pleasant aroma will appear. Bring the poultry and vegetables until cooked, add salt 15 minutes before the end of cooking.

Pour about a glass of broth in advance, cool and combine with gelatin, leave to swell. Then melt and mix with three more glasses of broth, salt to taste.

Cut the boiled turkey into pieces, sprinkle with chopped garlic, pour broth with gelatin over the jellied meat and let it harden.

Dietary turkey jellied meat will be more beautiful and brighter if you add it green peas or corn, you can add boiled eggs, as is done with jellied and jellied eggs. Such ingredients add variety to the taste of the dish, but do not contain many calories.

Calories: Not specified
Cooking time: Not specified

Paying tribute to the current fashion for proper nutrition, sometimes you still don’t really want to deprive yourself of your usual delicious dishes, which delight us on holiday tables. One of the most common dishes is jellied meat, often cooked from pork. But to make the same jellied meat less caloric and more healthy, I suggest cooking it from turkey. Turkey is a very tasty and dietary meat, with a wonderful pulp structure; it is also from turkey that you can make wonderful turkey jellied meat without gelatin. If you wish, you can use any part of the bird; drumstick, neck, and steak are suitable here. The only downside, as with cooking regular jellied meat, is that you need to stock up on time and patience, so I suggest preparing all the ingredients according to the list and getting started. Detailed recipe Be sure to save it with step-by-step photos for yourself. Prepare this one too.

- turkey drumstick – 400-500 gr.,
- water – 2 l.,
- carrots – 1 pc.,
- onion – 1 pc.,
- bay leaf – 2 pcs.,
- ground black pepper – ½ tsp,
- salt - to taste.

Step-by-step recipe with photos:

Prepare all foods, vegetables must be peeled, washed, and dried. Also rinse the turkey drumstick under cool water and pat dry. Prepare a pan that can easily accommodate the drumstick. Place the drumstick and vegetables into a saucepan, add carrots and onions, and throw in a bay leaf. Remove the pan to medium heat and bring to a boil. Cook the broth over low heat for 4-5 hours. The broth should only gurgle slightly. After a while, season the broth with salt and pepper, add dry garlic if desired.




After a while, strain the broth through the finest sieve, discard the vegetables, chop the carrots, and discard the onion. Cool the meat.




Tear the slightly cooled meat with your hands, separating all the bones.




Prepare forms for jellied meat - put a piece of meat on the bottom of each form, also add boiled chopped carrots to the plate. If desired, you can add crushed fresh garlic here.

Turkey jellied meat: recipe without gelatin

Rinse all the meat well and soak in cold water for 7-8 hours. Drain the water and pour in clean water to cover the meat. Boil. Drain the water again. Rinse all parts of the meat and the pan thoroughly again to remove scale. In general, the better you wash the meat, the more transparent your jelly will be. This is, in principle, the main thing that needs to be done.

Now we put everything in a large saucepan, fill it with water, in the proportion: 2 liters of water per 1 kg of meat (including bones, total weight). Salt to taste. I can’t say exactly how much salt you need. But keep in mind that when you just start cooking jellied meat, it should taste under-salted. The water will boil away during cooking and the dish will become much saltier. I recommend adding 1 tbsp. salt (incomplete). And when the jellied meat is cooked, add salt to taste.

Let the jellied meat simmer on low heat. It should even boil over low heat. This way there will be significantly less foam and the jellied meat will be transparent. I put it on low heat so it barely gurgles. After boiling, remove the resulting foam, add onions, carrots, celery and parsley roots, bay leaves and cook for 6-7 hours. Before the end of cooking, add garlic. I crush the clove with a knife and throw it in whole, boil for no more than 2 minutes with garlic.

When cooked, remove the meat along with the bones. Strain the broth through cheesecloth. Separate the meat from the bones, cut into pieces, place on the bottom of a mold or deep plate. While we were separating the meat, the broth cooled a little. A film appeared at the top. Lightly scoop it up with a spoon. This way the jellied meat will be transparent and without fat. Pepper the broth, add more salt if necessary. Pour into plates to cover the meat well. Decorate as desired with carrots, herbs, etc. Cover each plate of jellied meat on top with another plate, and leave it covered to harden in a cool place.

Turkey jellied meat is ready! Bon appetit!

Turkey is a dietary product rich in nutrients. In preparing all kinds of dishes from this bird, almost all parts are used, which makes it waste-free. One of these extraordinary and very tasty dishes is turkey jellied meat, which will come in handy at any table.

Cook classic jellied meat in a saucepan with gelatin

A traditional Russian dish, without which not a single New Year's table is complete, can be prepared from 500 g of dietary turkey meat and 15 g of gelatin, which guarantees the solidification of the dish.

In addition, you will need:

• large carrot;
• small onion;
• a few peppercorns;
• laurel;
• half a head of garlic;
• up to 50 g parsley;
• fine white salt.

Cook jellied meat in a saucepan with gelatin:

1. The meat is cut into portions and placed in a pan of water.
2. Carrots, onions, salt and peppercorns are immediately sent to the bird.
3. If necessary, add water so that it covers the meat pieces.
4. During the cooking process, the foam is removed from the broth.
5. After 30 minutes, the vegetables are removed, the onions are discarded, and the carrots are chopped after cooling.
6. After 4 hours, during which no more than 100 ml of water is added, the broth is filtered several times, and the meat is disassembled into fibers.
7. If bones are present, they are removed.
8. Gelatin dissolves in the broth.
9. Carrots and garlic slices are laid out at the bottom of the mold, then the meat and herbs are distributed.
10. Everything is poured with broth and sent to the refrigerator to harden.

Turkey neck

Poultry neck aspic is an easy-to-prepare, very tender dish with a rich flavor.

To complete the recipe you need:

• 2 large necks;
• bulb;
• small carrot fruit;
• parsnip;
• allspice peas, white salt, herbs and bay leaves.

Cooking diagram:

1. The washed necks are divided into several parts, which are filled with 1.5 liters of water.
2. After boiling, the foam is removed from the broth.
3. After 2 hours, salt, spices, parsnips and vegetables are added to the pan.
4. During the preparation of the broth, liquid is added so that no more than 600 ml remains at the end.
5. When the specified volume of liquid remains, add parsley to the pan.
6. After 5 minutes, the necks are removed.
7. The meat is separated from the bone and placed in a bowl, where it is filled with strained broth.
8. The aspic hardens in the refrigerator.

Cooking in a slow cooker

If you prepare jellied meat from turkey parts in a slow cooker, the dish will be aromatic and dietary, but will require virtually no effort.

Ingredients:

• 700 g each of thighs and wings;
• onion head;
• small carrot fruit;
• half a head of garlic;
• special seasonings for jellied meat.

Progress:

1. The meat is placed in the bowl, which is filled with 2 liters of water.
2. The multicooker is set to the “Quenching” mode for 5 hours.
3. After 2 hours, vegetables, spices and salt are added to the broth.
4. When the signal sounds, the broth is filtered.
5. The meat is separated from the bones and placed in a mold, where it is sprinkled with garlic crumbs and filled with broth without vegetables.
6. The aspic is infused for at least 5 hours in the cold to harden.

How to make without gelatin

Turkey drumsticks contain a large number of fats and collagen, which helps the aspic harden.

Therefore, making jellied meat without gelatin will not be a problem.

It is enough to prepare:

• 1 drumstick;
• 1 neck;
• onion;
• 2 medium carrots;
• salt and spices.

To prepare turkey jellied meat without gelatin, follow a simple algorithm:

1. Meat ingredients are poured into 4 liters of water, into which salt, spices, onion and 1 carrot are also added.
2. The future jellied meat is cooked for 4 hours, after which the broth is filtered, and the meat, disassembled into small pieces, is put into containers.
3. The turkey meat, on which slices of the remaining carrots are laid out for decoration, is poured with broth.
4. After a night in the refrigerator, the aspic is served.

Turkey leg jellied meat

Turkey jellied – excellent dietary dish, which can be included in the proper nutrition menu without hesitation.

To bring the recipe to life you will need:

• several drumsticks;
• small carrots;
• a pair of onions;
• laurel;
• allspice;
• clove buds (according to preference);
• medium-sized salt and your favorite table greens

Sequence of actions:

1. The drumsticks are placed in a pan and filled with water so that its level is 10 centimeters higher than the meat.
2. Next, vegetables, spices and salt are laid out.
3. The dish is cooked for 4 hours.
4. After half the time, the vegetables are removed.
5. The bulbs are discarded and the carrots are cut into bars.
6. When the meat is cooked, it is separated from the bones, which are returned to the broth for another 1 hour.
7. Meat pieces are laid out in a bowl, where they are decorated with herbs, carrots and filled with ready-made broth.

Wing cooking technology

An interesting recipe that, when executed with gelatin, will give an excellent dish with an incredibly appetizing aroma.

You will need:

• 2 wings;
• 1 neck
• bulb;
• carrot;
• a bunch of greenery;
• parsley root;
• a little gelatin;
• salt and spices.

Creation method:

1. The meat is placed in a pan, into which water is poured. It should only slightly cover the ingredients.
2. The broth is cooked for 1 hour, after which vegetables, spices, salt and parsley root are sent to the container.
3. When another 2 hours have passed, the broth is filtered.
4. Gelatin is diluted in 50 ml of cooled liquid.
5. The meat separated from the bones and carrots are cut into slices, the greens are chopped.
6. The crushed products are laid out in a mold, where they are poured with broth already mixed with gelatin.
7. The sudok goes out into the cold.

1. The meat is placed in a pan with vegetables, salt, parsley root and peppercorns.
2. Everything is filled with water, which should completely cover the main ingredients.
3. The broth is cooked for 3 hours, 30 minutes before the expiration of which chopped herbs, pepper and bay leaf are sent to the pan.
4. The finished meat is separated from the bones and placed in a container.
5. The broth is filtered and mixed with gelatin dissolved in water.
6. The broth is poured into the bowl, and the future jellied meat is sent to the refrigerator.

Pork feet and turkey

With this combination of meat products, the jellied meat will be dense and light at the same time.

Before cooking you should prepare:

• turkey drumstick;
• 2 pork legs;
• onion;
• carrots;
• ½ head of garlic;
• salt and spices.

In the process of bringing the recipe to life:

1. Pork legs are soaked for 2 hours, after which they are thoroughly cleaned.
2. The prepared product, together with the turkey leg, goes into the pan.
3. Everything is filled with water, salted and cooked for 6 hours.
4. In the middle of the cooking process, vegetables are added to the broth.
5. After the specified time, the meat is separated from the bones and placed together with chopped garlic in a bowl, where it is filled with strained broth and seasoned.

To diversify your diet, it is not necessary to prepare complex dishes, spending most of the day near the stove. You can experiment and create a culinary masterpiece worthy of a restaurant menu from a minimal food set.

If you really love jellied beef or pork, but you can’t treat yourself to it often because of its fairly high calorie content, then ideal option You will benefit from using turkey in this dish.

Despite the fact that the technology for its preparation is practically no different from any other type of jellied meat, the end result is much lower in calories and tender, and therefore you can eat it even if you are on a diet.

This article will tell you how to prepare delicious turkey jellied meat in the usual way, as well as using a slow cooker, varying the taste depending on the ingredients.

Simple recipe

If chicken jellied meat cannot be cooked without gelatin, then turkey bones allow you to achieve this. The collagen and fat they contain is quite sufficient for the jellied meat to completely harden without adding this thickener.

Therefore, if you don’t have gelatin on hand, feel free to prepare this yummy without it. We suggest you study the recipe step by step.

1. This amount of weight (600 g) will require approximately 4 turkey wings. It is advisable to take those parts that have 2 seeds, since the recipe itself will not use additional gelatin;
   
2. Rinse the wings thoroughly and place them in a pan of cool water. Bring everything to a boil, and then immediately pour out this broth, since it is not advisable to use the first broth. Rinse the wings again and pour just enough water into the pan so that the wings are barely covered. Place the pan on the stove again, and as soon as the water boils, immediately remove any foam that appears. After this, add the carrots, you don’t have to peel them, just wash them, as well as the bay and pepper;
   
3. Bring the future jellied meat to a boil again, and then reduce the temperature to the very minimum. Cook everything for about 2 hours, but salt should be added only about an hour and a half after the start of cooking;
4. In the allotted time, the turkey will be completely boiled, so it should be removed from the water and cooled slightly. It will be necessary to remove all the cartilage and bones from it, as well as remove the skin. The remaining meat should be cut into fairly small pieces;
5. You need to grind the garlic with a press, then add it to the turkey meat, and then add a little salt and pepper to everything. Stir the meat until it is completely saturated with flavors;
6. Strain the broth. This must be done through gauze, which must first be folded several times. After the broth is cleared, you should put it back into the pan and boil it several times over high heat. It should be very concentrated;
   
7. Peel the carrots and cut into beautiful shapes or just rings. Place them on the bottom of the jellied dish and add parsley to them. Lay them out beautifully, because when the jellied meat turns over, they will be at the very top;
   
8. Pour a small layer of broth over the carrots and parsley, and then place the dish in the refrigerator. Since the broth is concentrated, this layer will not take much time to harden. After this, place pieces of meat on the frozen top layer. Tamp it down quite tightly and pour out all the remaining broth.
9. The jellied meat should harden in the refrigerator overnight. During this time it will become quite dense. After this, briefly place the mold in a container of hot water, this will allow the jellied meat to easily fall out of the mold.

Turkey jellied meat with gelatin

If you are completely unsure that your jellied meat will harden, then it is best to play it safe and still add gelatin. They can’t spoil the dish, so the taste will still be amazing.

• turkey – 500 g;
• gelatin - 1 table. l.;
• carrots – 100 g;
• onion – 70 g;
• peppercorns – 4 pcs.;
• bay leaf – 1 pc.;
• garlic – 2 cloves;
• greens – 5 sprigs;
• pepper and salt.

Time limit: 10 hours.

Calorie content: 61 Kcal.

1. Since the recipe will use gelatin, you can choose any pieces of turkey, even a simple fillet, because then you don’t have to worry about the bones. Cut the turkey meat into medium-sized pieces and start boiling them in cool water. Also add carrots and onions to it, and then add water so that the meat is completely covered. Salt everything and add peppercorns;
2. When cooking the broth, be sure to remove any foam that appears. Also, if necessary, if you notice that the water in the broth is boiling away too quickly, you can add a small amount of it, but not more than 100 ml;
3. It will take about 4 hours for the turkey meat to become very tender. Remove the meat from the bone and separate it into fibers. Strain the broth through cheesecloth several times, and then add gelatin to it. It should completely dissolve;
4. Remember that when cooking the broth, vegetables will be ready much earlier than meat, so they should be removed approximately 30-40 minutes after the start of cooking. Immediately discard the onion, and first cool the carrots and then chop them;
5. Place the carrots on the bottom of the mold, and then lay out the meat and garlic cut into thin slices. You can also add a little lemon for sourness;
6. After this, the jellied meat should be filled with broth and sprinkled with chopped herbs. Leave the jellied meat in the refrigerator until it hardens, then remove from the mold and serve.

Festive turkey and chicken neck jellied

For this recipe, in addition to turkey necks, chicken legs will also be used to give ready-made dish deeper taste.

• turkey neck – 200 g;
• turkey wing – 200 g;
• chicken feet – 300 g;
• bay leaf – 5 pcs.;
• carrots – 200 g;
• onion – 150 g;
• allspice peas – 7 pcs.;
• garlic – 7 cloves;
• salt.

Time limit: 9 hours.

Calorie content: 115 Kcal.

1. Rinse all the turkey meat and place it in a saucepan. After that, prepare the chicken feet by first removing the skin from them and then trimming the nails with phalanges. Add them to the turkey;
2. Pour a little more than 5 liters of water into the pan, and then set the heat to medium. As soon as the pan boils, you should remove the foam, and then reduce the heat to the lowest possible level;
3. The jellied meat should be cooked for about three and a half hours. However, a couple of hours after the start of cooking, you should put carrots and onions in it, as well as bay leaves and peppers;
4. When the meat is completely cooked, you should remove it. Salt the broth and boil it again. Cooled meat should be removed from the bones and then cut into small pieces;
5. Chop the garlic and then mix it with the meat. Cut the carrots into slices. After this, start collecting jellied meat. Place all the meat and garlic on the bottom of the pan, and then place the carrots in an even layer. Everything should be poured with concentrated broth and left to harden in a cold place for 5 hours.

Try cooking, it's interesting and unusual snack, which came to us from Foggy Albion.

On festive table Serve the boiled pork cooked in the oven yourself. And we will tell you how to make the meat unusually juicy.

Spicy chicken in teriyaki sauce is what you need! Take note.

Jellied meat with vegetables and herbs in a slow cooker

A multicooker is the best assistant when preparing jellied meat, because after loading food into it, you can go about your business, and in the meantime, the equipment will do everything itself. Let's take a closer look at how to cook turkey jellied meat in a slow cooker.

1. • turkey neck – 200 g;
   • turkey wing – 200 g;
   • garlic – 2 cloves;
   • gelatin – 40 g;
   • parsley – 5 sprigs;
   • onion – 70 g;
   • carrots – 100 g;
   • bay leaf – 2 pcs.;
   • salt and ground black pepper.

Time limit: 9.5 hours.

Calorie content: 74 Kcal.

1. Turkey meat should be washed very thoroughly and then cleaned of all excess. Place it in a saucepan and pour boiled water into it. Wait until the water boils and cook for about 10 minutes. Be sure to skim off all the foam. After this time, remove the pan from the stove and drain the water. All meat should be placed in a slow cooker;
2. The turkey must be seasoned at this stage, and then the vegetables must be added. You don't have to cut them, just clean them. Fill everything with fresh cold water, and close the lid. Jellied meat should be prepared using the “Soup” mode. Set the time to three and a half hours. When about 15 minutes remain, add the bay leaf;
3. Pour gelatin into a separate cup and fill it with water. When it swells, add it to the broth. Slowly heat the container with the broth until the gelatin swells completely;
4. Crush the garlic and also add to the broth. After this, remove the turkey from the water and remove all the bones. Just cut the meat into small pieces and put it in a mold. After this, add chopped carrots and chopped greens. Cover the entire jellied meat with broth and put it in the refrigerator to cool.

Jellied meat with turkey drumstick and pork legs

If you still cannot deny yourself... pork jellied meat, then simply mix the meat from the legs of the pig with the legs of the turkey. Believe me, you won’t soon forget this combination.

• turkey drumstick – 1500 g;
• pork legs – 1500 g;
• dill – 10 sprigs;
• onion – 150 g;
• carrots – 300 g;
• celery – 100 g;
• black peppercorns – 8 pcs.;
• bay leaf – 3 pcs.;
• garlic – 8 cloves.

Time limit: 13 hours.

Calorie content: 124 Kcal.

1. Pork legs need to be washed very thoroughly. To do this, take a stiff brush and scrub them under running water. After that, just put them in a large saucepan. Also rinse the turkey and cook along with the legs;
2. Fill everything with cold water. Place the pan over medium heat and wait until it boils. Skim off all the foam in this process so that the broth turns out very clear;
3. When the water boils, you should immediately reduce the heat. Peel and cut the carrots into large pieces, and then cut the onion into quarters. Also turn the celery stalks into large pieces, and then add all the vegetables to the broth. You should also add garlic, peppercorns, dill and bay leaf to it. In general, the broth with meat should be cooked for about 6 hours;
4. Remove vegetables and turkey from the broth. It should be cooled and the meat should be removed from the bones. Cut it into pieces and place it in a mold. It should occupy approximately 2/3 of the form itself;
5. After this, remove the pork legs from the broth. Salt the broth and strain it. After this, pour the broth over the meat and leave it to harden to the desired state in the refrigerator. After the jellied meat is cooked, the fat film should be removed from it. Feel free to serve this appetizer to the table.

1. In order to prepare an unusually tasty jellied meat, you should choose those parts of the bird that have a lot of bones and cartilage. It is the neck, wings and legs that will be the ideal pieces for him;
2. You should not cook turkey jellied meat with only one meat; it also must contain vegetables, such as carrots, onions and herbs. Play with seasonings as you wish.

Bon appetit!