Delicious poultry recipes

Stuffed turkey breast on tomato couscous

The niacin increases the “good” cholesterol.

For 4 people:

• 4 small turkey breast roulades (150 g each)
• Jodsalz
• pepper from the grinder
• 350 ml vegetable stock (instant)
• 100 g pureed tomatoes (from the bag)
• 250 g Couscous (Instant)
• 4 tablespoons olive oil, ground cumin
• 300 g Rosé-Mushrooms
• 1 shallot
• 1 bunch of flat-leaf parsley
• 30 g „Grana Padano“ -Käse
• 60 g breadcrumbs
• 4 tsp mustard (e.g. tarragon mustard)
• Toothpick to stick
• 4 Harvest small tomatoes

preparation

1. Wash the roulades, pat dry and pat flat. Season with salt and pepper. Boil the broth. Stir in the tomato puree. Pour the broth over the couscous. Cover and leave to swell for 10 minutes. Season with 1 tablespoon oil, salt and cumin. Wash mushrooms, cut into small pieces. Peel the shallot, finely dice. Heat 1 tbsp oil in a pan. Sauté mushrooms and shallots. Spice up. Wash the parsley, shake dry and chop. Rasp cheese.
2. Mix the mushrooms with the breadcrumbs, parsley, 1 tbsp oil and cheese, season. Spread 1 tsp mustard on each roulade, cover with the filling. Fold up, pin with a toothpick. Heat the remaining oil in a pan. Fry the stuffed turkey breast for about 10 minutes on all sides. Wash the tomatoes with the stalks, braise for 5 minutes, season. Arrange the meat on plates with the tomatoes and couscous.

Ca. 45 Minuten – pro Person: 360 kcal – E 45 g, F 12 g, KH 18 g – Cholesterin: 96 mg

herb chicken

With vitamin D: strengthens the immune system.

For 4 people

• 1 Brathuhn
• Jodsalz
• pepper from the grinder
• 2 oranges
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground paprika powder
• 1 bunch each of thyme, rosemary and flat-leaf parsley
• 3 apples
• 50 grams of pine nuts
• Toothpick to stick
• 400g fresh gnocchi
• 1 EL Butter

preparation

1. Rinse the chicken inside and out. Pat dry with kitchen paper. Season inside and out with salt and pepper. Halve and squeeze the oranges. Mix juice with oil, honey and paprika to marinade. Wash, dry and chop the thyme, rosemary and parsley. Add 2 tbsp herbs to the marinade. Season with salt and pepper. Save the rest of the herbs.
2. Preheat the oven to 180 degrees (convection: 160 / gas: level 3). Wash, core and quarter the apples. Mix with pine nuts and 2 tbsp marinade. Stuff the chicken with it. Close with toothpicks. Rub the chicken with the marinade, place in a casserole dish and roast in the oven for about 90 minutes. Brush several times with the marinade. Cook the gnocchi in salted water for 8 minutes. Pour off and drain. Heat butter in a pan. Toss the gnocchi and the rest of the herbs in it, season. Take the chicken out of the oven and cut into pieces. Pass the gravy through a sieve and skim off the fat. Serve with filling and gnocchi.

Approx. 2 hours (incl. cooking time) – per person: 740 kcal – E 39 g, F 51 g, KH 33 g – Cholesterol: 171 mg

Spicy Chicken Soup

Contains beta carotene for the skin .

For 4 people

• 200 grams of carrots
• 250 g Upholstery
• 1 piece of fresh horseradish
• 2 onions
• 400 g organic chicken breast
• 1 tbsp olive oil
• 800 ml chicken stock
• Jodsalz
• pepper from the grinder
• 1 bunch of flat-leaf parsley

preparation

1. Peel the carrots, celery and horseradish. Slice the carrots. Dice celery. Roughly grate the horseradish. Peel and chop the onions. Rinse the chicken, pat dry and cut into strips.
2. Heat the oil in a saucepan and lightly sauté the onions. Pour in chicken broth. Add the meat and cook over medium-high heat for about 15 minutes. Add vegetables and cook for another 10 minutes. Season with salt and pepper. Wash the parsley, pluck off the leaves and chop coarsely. Add to soup with horseradish and serve.

Ca. 35 Minuten – pro Person: 320 kcal – E 37 g, F 17 g, KH 5 g – Cholesterin: 116 mg

Baked turkey medallions on lettuce

Supplies fluorine for strong bones.

For 4 people:

• 600 g turkey breast fillets
• 1 unwaxed orange
• 3 tsp honey
• 3 TL Senf
• 1 TL Orangenmarmelade
• 250 g lamb’s lettuce
• 2 sticks of celery
• 300 g mushrooms (e.g. herb mushrooms)
• 3 tbsp olive oil, iodized salt
• pepper from the grinder
• 50 g Naturjogurt
• 2 slices of toast (e.g. wholemeal)
• 100 g fresh goat cheese

preparation

1. Wash the turkey, pat dry and cut into medallions. Rinse the orange in hot water, grate the zest and squeeze out the juice. Mix half of the juice with 2 tsp honey, 2 tsp mustard and jam. Marinate the meat in it for 30 minutes. Wash lamb’s lettuce, spin dry and select. Wash celery, cut into rings. Clean mushrooms, cut into strips.
2. Heat 1 tbsp oil in a pan and fry the mushrooms in it, season. Mix in the lettuce and celery. Mix the yoghurt with the remaining juice, the remaining mustard and honey, salt and pepper. Cut the toast slices into cubes. Fry in 1 tbsp oil in a pan, sprinkle with orange zest. Take out of the pan. Fry the turkey medallions in the remaining oil, season. Scatter cheese on top and bake under the grill for 5 minutes. Arrange the meat on plates with the salad and dressing.

Ca. 45 Minuten – pro Person: 310 kcal – E 46 g, F 8 g, KH 12 g – Cholesterin: 104 mg

Turkey skewers on winter cabbage

With vitamin E, which keeps the blood fluid.

For 4 people:

• 600 g turkey breast fillets
• 1 clove of garlic
• 3 EL Soy Sauce
• 1/2 TL Curry-Pulver
• 2 tsp honey
• 1/2 white cabbage
• 1 leek
• 50 g sliced ​​almonds
• 2 tbsp olive oil
• 50 grams of raisins
• 1 tablespoon of sugar
• 2 tbsp white wine vinegar
• Jodsalz
• pepper from the grinder

preparation

1. Wash meat, pat dry. Cut lengthwise into thin strips and thread onto skewers. Peel the garlic, chop finely. Mix with soy sauce, curry and honey. Insert skewers in it. Cut the cabbage leaves into rough pieces. Wash the leek, cut into rings. Roast the almonds in a pan without oil. Take out of the pan.
2. Heat 1 tbsp oil in it. Braise cabbage and leek. Add raisins, sugar and vinegar. Braise for 2 minutes, season. Fold in the almonds. Remove from the pan and keep warm. Heat the rest of the oil. Take the meat out of the marinade. Fry on both sides for approx. 10 minutes, season. Serve with the vegetables.

Ca. 40 Minuten – pro Person: 360 kcal – E 43 g, F 12 g, KH 21 g – Cholesterin: 90 mg

Braised guinea fowl

Contains a good dose of iron, which boosts energy metabolism.

For 4 people:

• 1 bulb of fennel
• 4 onions
• 1 lemon
• 500 g small potatoes
• 1 guinea fowl (cut into pieces)
• Jodsalz
• pepper from the grinder
• 2 tbsp olive oil
• 250 ml dry white wine
• 150 ml chicken stock
• 3 bay leaves
• 1 bunch of thyme
• 1 THE Fenchelsamen
• 50 grams of sugar

preparation

1. Preheat the oven to 200 degrees (convection: 180 / gas: level 4). Wash and trim the fennel, cut out the stalk. To cut in pieces. Peel and quarter the onions. Wash and chop the lemon. Peel potatoes. Rinse chicken and pat dry. salt and pepper.
2. Heat oil in a casserole. Fry pieces of meat until crispy. Fry the vegetables briefly. Deglaze with wine and broth. Add herbs and fennel seeds. Melt the sugar in a pan until golden and caramelize the potatoes. Put in the pot. Braise everything in the oven with the lid on for 1 hour.

approx. 75 minutes (incl. cooking time) – per person: 560 kcal – E 55 g, F 26 g, KH 16 g – Cholesterol: 200 mg

Coconut Chicken Curry

Biotin supplier for fat metabolism.

For 4 people:

• 1 unwaxed lime
• 300 g Zucchini
• 1 bunch of spring onions
• 1 green chili
• 500 g chicken breast fillets
• 1 tbsp olive oil
• Jodsalz
• pepper from the grinder
• 1 tbsp green curry paste
• 200 ml chicken stock
• 400 ml coconut milk
• 200 g Basmati Journey
• 1 bunch of basil

preparation

1. Wash the lime, grate off the zest, halve the fruit and squeeze out the juice. Wash zucchini and cut into pieces. Wash the leek onions, cut off the ends, cut the leek into slices. Wash, deseed and chop the chili. Rinse the chicken, pat dry and cut into strips.
2. Heat oil in a wok or large pan. Fry the meat in it until crispy. Season with salt and pepper. Remove from the wok, set aside. Sauté the zucchini, spring onions, chili, lime zest and curry paste in the wok. Add the meat, broth, lime juice, and coconut milk. Bring everything to a boil and let it cook for about 15 minutes over medium heat. Cook the rice in twice the amount of salted water for about 12 minutes. Wash the basil leaves, shake dry, pluck and roughly chop. Season coconut chicken with salt and pepper. Add basil and serve with rice.

Ca. 40 Minuten – pro Person: 420 kcal – E 37 g, F 8 g, KH 47 g – Cholesterin: 97 mg

Turkey pan with saffron noodles

Lots of vitamin B6 for energy production.

For 4 people:

• 600 g turkey breast fillets
• 250 g saffron noodles (alternatively tagliatelle, with saffron in the cooking water)
• Jodsalz
• 250 g green beans (frozen)
• 250 g snow peas (frozen)
• 1 shallot
• 1 tbsp olive oil
• 4 tablespoons sherry (alternatively: 2 tablespoons white wine vinegar)
• 200 grams of whipped cream
• pepper from the grinder
• 1 sprig of tarragon

preparation

1. Rinse fillets, pat dry. To cut in pieces. Cook noodles in salted water for 7 minutes until al dente. Rinse the beans and snow peas, drain and steam in salted water for 10 minutes.
2. Peel and finely chop the shallot. Heat oil in a pan. Brown the meat on all sides for about 10 minutes. After 8 minutes, add the shallot and sauté. Deglaze with sherry. Let it boil down a bit and pour in the cream. Bring to the boil, season with salt and pepper. Pluck off the tarragon leaves and add to the meat along with the drained vegetables. Serve with the noodles.

Ca. 40 Minuten – pro Person: 450 kcal – E 44 g, F 20 g, KH 23 g – Cholesterin: 160 mg

Poultry: It depends

Poultry is healthy – if it is kept and fed properly. In the past, turkey meat unfortunately attracted attention due to antibiotic residues. The poultry were too often given preventive medication during fattening.

This is not allowed with organic poultry – and often not necessary with more species- appropriate forms of husbandry. However, attitude information is often confusing: terms such as “rural rearing” or “animal-friendly husbandry” mean nothing, criticizes the Lower Saxony consumer advice center.

Only legally regulated designations such as “extensive barn farming”, “peasant free-range farming” or “organic” are meaningful . The differences are big: while there are 10 animals per square meter in the organic barn, there are 23 in the intensive barn system.

You can find regional suppliers for healthy poultry from the farm at www.huhnundpute.de.