Turkey wing stuffed with liver and quince

4 servings
1 hour 50 min


1. Separate the meat from the bone without damaging the skin. Remove the bones.

2. Cut the onions into cubes, fry until golden in vegetable oil.

3. Cut the liver and one quince into pieces, add to the onion.

4. Pour in the turmeric, ginger, salt, pepper mix. Fry for a few more minutes, then remove from the heat and cool.

5. Mix the mince with the liver and quince, add some of the spices, two crushed garlic cloves.

6. Salt, pepper the inside of the wing. Pin one edge of the wing with a toothpick and fill it inside with mince. Stab or sew the stuffed wing on all sides.

7. Coat the wing with vegetable oil, salt, and the remaining spices.

8. Cut the rest of the quince into wedges. Clean the garlic without removing the last layer of husk. Cut the roots, cut the bottom of the head as well. Do not throw out the cut bottom of the garlic heads.

9. Brush the bottom of the roasting utensils with vegetable oil, put the lower parts of the garlic cut up - place a wing on this substrate. 10. Spread the quince around, garlic heads cut down, sprinkle with thyme over everything. 1
1. Bake in the oven, preheated to 240 degrees, 20 minutes - until a beautiful crust appears. 1

2. Then add half a cup of water, cover with foil, reduce the temperature to 180 degrees and continue cooking for another 40 minutes. 1

3. Then let the wing rest under foil for 10 minutes. 1

4. Serve with a wing, quince and garlic on the dish. 1

5. For the sauce in a pan, fry the flour, pour in the formed juice and boil until thickened, then strain the sauce. Grits are good for the side dish - buckwheat, lentils, fig. Pleasant appetite!