Casserole of Turkey with Onions recipe
ingredients
2 1/2 lb (1 kg) onions, thinly sliced
2 lb (900 g) legs and breast of turkey
1/2 stick + 1 tbsp (5 Tbsp) 2 1/2 oz butter
salt and freshly ground black pepper
1 cup (8 fl oz) 250 ml beer
2 lb (900 g) legs and breast of turkey
1/2 stick + 1 tbsp (5 Tbsp) 2 1/2 oz butter
salt and freshly ground black pepper
1 cup (8 fl oz) 250 ml beer
method
1. Place the onions in a large non-stick frying pan (without fat), cover the pan and saute for 20 minutes over low heat, stirring occasionally.
2. In the meantime, cut the turkey joints into chunks about 1 inch (2.5 cm) thick and discard the bones.
3. Melt the butter in a frying pan and brown the turkey on all sides, seasoning with salt and pepper to taste.
4. When the onions are cooked, add the turkey to the saute pan and mix well.
5. Pour over the beer, cover the pan and cook for 1 hour on low heat until there is no liquid left in the pan. Serve immediately.
2. In the meantime, cut the turkey joints into chunks about 1 inch (2.5 cm) thick and discard the bones.
3. Melt the butter in a frying pan and brown the turkey on all sides, seasoning with salt and pepper to taste.
4. When the onions are cooked, add the turkey to the saute pan and mix well.
5. Pour over the beer, cover the pan and cook for 1 hour on low heat until there is no liquid left in the pan. Serve immediately.
serving amount
serves 4
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