Braided Turkey Breast in Two Ways

Name: Braided Turkey Breast in Two Ways - Niculina M.
Ingredients: 1 kg boneless turkey breast; 500 g thin fresh sausages; 500 g kabanos; 300 g champignon mushrooms; vegeta; pepper; and chili to taste; 100 ml oil; 150 ml white wine; water to fill the tray halfway; toothpicks.

Meat - Braided Turkey Breast in Two Ways by Niculina M. - Recipia

Turkey breast is a delicious and versatile meat, perfect for being prepared in unique ways. The first step in preparing this recipe is to carefully wash the turkey breast, followed by cutting it into long strips, which will be used to wrap the sausages and kabanos. Choose a fresh sausage, close in size to the length of the turkey strips, and place it between two strips. At the end, secure everything with a toothpick, making sure everything is well fixed. Once you have achieved the first braid, repeat the process until you have used all the fresh sausages. The next step involves the kabanos, which will add extra flavor to the dish. Take a kabanos and wrap it with a strip of turkey breast. The strips may not be long enough to completely cover the kabanos, so in this case, secure the strip with a toothpick and continue with another strip. Continue this process until each kabanos is well wrapped in turkey breast. Once you have finished preparing all the braids, carefully place them in a baking dish. Season them with vegeta, pepper, and a dash of chili, being careful not to overdo it with the salt, as the sausages and kabanos already have a salt content. Poke the sausages and kabanos in several places with a toothpick to allow steam to escape, so they do not puff up too much during baking. On top of the braids, place the mushrooms, whether whole or cut in half or quarters, depending on their size. These will add extra flavor and interesting texture to the dish. Pour oil into the dish, then fill with water halfway. Preheat the oven to a medium temperature and place the dish inside. During baking, the meat and mushrooms will brown nicely. It is essential to turn them occasionally and season the other side with a little pepper and chili. Once the meat is browned, add a glass of white wine, which will enrich the flavor of the dish. Let everything simmer until the liquid reduces and the meat becomes juicy. If you notice that more water is needed, do not hesitate to add a little, until the meat is fully cooked. When the meat is perfectly browned on both sides, carefully remove the toothpicks, being careful not to distort the braid. The dish is now ready to be enjoyed, offering a delicious combination of juicy meat and intense flavors, perfect for a festive meal or a family dinner. Serve it alongside a side of vegetables or a fresh salad for an extra splash of color and freshness!