Stuffed Turkey Wing

A new recipe for cooking in winter is Stuffed Turkey Wings.   The dish has full flavour, the meat is tender from long braising.

I have never done this before, it is my latest cooking experiment in my kitchen, but it worked so well.   You may be interested how I did it, here it is, I will show you the process.

Gathering the Materials/Ingredients

1. The turkey wings, fresh middle turkey wing comes in a packet of five, it is available in a supermarket.
2. The stuffing, it is very extraordinary stuffing, I used the whole filleted chicken (no 16), and minced pork, mince turkey, ham, crouton, potato, apple, egg, butter, herbs, spices, and salt.  Golden raisin is added too. 
3. Plain flour for dusting
4. Stock for braising
5. A large pot to cook the stuffed wings

Indeed it is a very rich stuffing, meaty and delicious as you got the flavour from both cuts of the chicken (red and white meat), mixed with pork and minced turkey.

The Raw Ingredients  -  Preparation

Fillet of a whole chicken, the bone is for stock

Chopped chicken fillets, crouton
and ham, thyme, citrus peel 

Chopped celery, butter, potato, onion, minced pork, butter, egg

The stuffing, it can stuff up to sixteen wings.

Golden Raisins

Turkey wings with spices rub

Stuffed Turkey Wings

You can see two stuffed wings, when it is all done, lightly dust the stuffing which is exposed from the part of the wing before you put in the braising pot.  Add extra spices-crushed fennel, thyme and garlic chives.  Tuck the chopped apple in between the stuffed wings, drizzle some oil, add the stock about one and a half cup.  Place the lid on the pot, now it is ready to braise.

Ready to Braise

Put the pot carefully in the oven, and set the temperature on 200 degrees C, braise for 35 minutes.  Reduce the heat to 160 degrees, and keep on braising for 25 minutes. Continue braising at 125 degrees C for one hour. Switch the oven off and leave the pot in, until the oven is cold.

Cooked and Braised

Take the pot out, the meat is warm, not hot, but it is ready to serve with garnishes.  Take all the stuffed wings, put on a large serving bowl.  You may find that there is not enough braising juice in the pot, but you could add some stock as you make the brown sauce.
The brown sauce: Add two cups stock to the juice, add 1 tablespoon plain flour and mix together until smooth.  Cook to a gentle simmer, stir it well to thicken, then add butter and mushroom soy sauce (if you wish ).  Cook for a few minutes further, now you have a dark brown and smooth sauce.
The braised stuffed Turkey is served with hot mashed potato, creamy polenta or even turmeric rice, and the extra garnishes are green cooked vegetables.

I was happy to serve the dish with the braising juices which was not dark enough and because it was so little, the sauce barely coated to the stuffed wing, but the meat was moist and tender.

The stuffed wing is ready to serve.

The Recipe

To stuff twelve turkey wings, these are the quantities ingredients, and how to do it.

middle part turkey wing

The turkey wings (not the whole side, but only the middle part)
Twelve central part of turkey wings, loosen up the skin.
For the stuffing:
Fillet the whole chicken-you would have the breast and leg meat, it makes - 610 g, chopped in chunks.
Minced pork - 225 g
Minced turkey- 225 g
80 g good quality ham, diced
1 onion, 1 celery, 1 potato, peeled and chopped
100 g crouton, crushed onto chunks
1 egg
50 butter
Herbs and spices
A tablespoon fresh thyme
A tablespoon chopped fresh parsley
A tablespoon chopped garlic chives
1/2 teaspoon mixed crushed fresh white pepper and nutmeg
2 teaspoon salt
(Mix all ingredients together to combine and shape it into a small ball, make 12)
1/2 cup plain flour
24 golden raisins

2 teaspoons brown sugar
2 cups stock

Herb and spices rub.
Mixed a teaspoon crushed fennel seeds and garlic chives, salt and two tablespoon oil.
Rubs the wings with the herb and spices rub.
Fill the wings with the filling, put the mixed stuffing ball under the skin and add 2 golden raisins in every wing.  Do it nicely, and the side wing should look puffy, and the stuffing has to be enclosed by the skins.  Dust with a little flour to the filling which is exposed from the skin.  Now place the stuffed wings on a braising pot.  Do the rest and lay them neatly on the pot.
To Braise
Put fresh bay leaves, sprinkle the brown sugar over the meat, pours the stock over and cover the pot.
Cook to braise in the hot oven at 200 degrees C for 35 minutes
Lower the heat to 160, and continue braising for 25 minutes
Lower the temperature again to 125 degrees C, and continue braising for 1 hour
Switch off the oven, and leave the pot in the oven until it is cooler.
Now carefully take the pot out, as the oven is more cooling, it is easy to handle.
Serve warm with hot garnishes.


Enjoy.



Have fun with the recipe.

Until Next Post
Susy