John Myers
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Turkey Cooked Buns in Herb Sauce
The perfect turkey cooked buns in herb sauce recipe with a picture and simple step-by-step instructions.
Knock
- 500 g Minced turkey
- 1 tsp Sweet paprika
- 1 tsp Medium hot mustard with garlic and parsley
- 1 tbsp Tomato paste with seasoned vegetables
- 1 tbsp Sea salt from the mill
- 1 tbsp Black pepper from the mill
- 2 piece Free range eggs, M, tested for animal welfare
- 3 tbsp Organic breadcrumbs
- 0,5 piece Big onion
Herb sauce
- 1 liter Organic vegetable broth made from dry product
- 0,5 piece Big onion
- 1 piece Small bunch of carrots as a splash of color
- 4 piece Young lovage branches fresh
- 1 piece Young sprig of thyme fresh
- 2 piece Young sage leaves fresh
- 3 tbsp Young parsley smooth fresh
- 1 tbsp Young dill tips fresh
- 4 piece Young wild garlic leaves fresh
- Food starch
preparation
- I owe the luxury of using only young herbs to my herb bed, which I run in my very small home garden. Rinse off all herbs and spin dry. In a bowl, mix the minced meat at room temperature with the eggs, spices and breadcrumbs thoroughly and leave to stand for 20 minutes. Peel the carrot and cut into slices. Peel and halve the onion, finely dice one half, quarter the other half and cut into slices. Finely chop the parsley leaves, dill tips and wild garlic leaves. Leave the lovage, thyme and sage whole and place in a cooking ball. Just before preparation, mix the onion cubes with the minced meat thoroughly. Peel any amount of triplets and add to water. Prepare the remaining ingredients.
preparation
- With your hands wet, shape the dough into any size (e.g. 9 pieces). Put the water, the onion slices and the spice ball in a saucepan, bring to the boil, stir in the necessary amount of granulated vegetable stock, minimize the heat and simmer with the lid on for 10 minutes. Remove the spice ball. Now place the peeled triplets in salted water and cook. Put the carrot slices and the prepared dumplings in the boiling broth, bring to the boil again and simmer over the lowest heat without a lid for approx. 15 minutes. The cooked dumplings then float to the surface. Seed as desired, bring to the boil, simmer briefly and stir in the finely chopped herbs. Season again to taste.
Serving
- Arrange the knobs, boiled potatoes and sauce decoratively on preheated dinner plates and enjoy.
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