Turkey packet of vegetables and sauce

Ingredients for Turkey packet of vegetables and sauce

Instructions for Turkey packet of vegetables and sauce

To prepare the Turkey packet of vegetables and sauce recipe, please follow these instructions:

Roll each plate of butterdej (about 14 x 18 cm) on a scratched table. Let the plates rest approx. 20 minutes.

Let the butter golden in a pan. Brown turkey artichokes approx. 1 minute on each side. Take them up and let them cool off.

Bring mushrooms in the forehead and turn them for approx. 1½ minutes. Add the cream and bring to a boil. Boil the mixture with even heat and stir for approx. 12 minutes to a thick cream. Season with lemon juice, salt and pepper.

Put a kalkunschnitzel on 4 of the dough plates. Distribute the stew to this. Brush the edges with eggs. Place the last 4 dough plates as low, cut as desired. Corners off Push the edges with a fork to close them. Brush with eggs. Put the turkey packs on a baking baker with baking paper in the middle of the oven.

Sauce Madeira: Let the butter melt in a saucepan and season the onions and chopped carrot for approx. 1 minute. Stir the flour in stirring and pour chicken stock. Add herbs and bring the sauce to a boil. Cook it in with no lid until approx. 2 dl (about 15 minutes). Say the sauce. Pour it with Madeira back into the pan and bring it to a boil. Boil the sauce with high heat and without lid for approx. 15 minutes. Season with salt and pepper. Take the saucepan off the heat and whip the butter gradually.

Serve the sauce in a hot sauce cabbage.

tips:
Prepare the first part of the sauce before baking the turkey packs