Turkey with mlinci is a classic dish of the continental Croatian cuisine. In this recipe we added it with a bit of autumn twist. Chestnut in classic potato croquettes with added braised apples and pears. A phantasy of flavours. 🙂
1 turkey (about 3.5 kg/7.71 lb)
2 smaller apples
400 g (14 oz) of floury potato (300 g/10.5 oz cooked)
200 g (7 oz) chestnut purée
100-125 g (3.5-4.38 oz) rough flour
100-125 g (3.5-4.38 oz) smooth flour
1 flat tablespoon salt
30 g (2 tbsp) butter
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Season the cleaned turkey with salt both from the inside and outside. Oil it from the outside and place in an oiled baking pan. Cover the turkey with an aluminum foil and bake in the oven previously heated to 220°C (428°F) for an hour. After that remove the foil and bake for another 15 minutes at 200°C (392°F). Then continue to bake for 75 minutes at 180°C (356°F), occasionally pouring the turkey with the gravy.
Wash the potato for the croquettes and boil them in their skin for about 40 minutes. Peel them warm and push through a press. Add chestnut puree, butter and eggs. Add salt to the flour. Knead a crumbly dough, gradually adding flour to the mixture of the chestnut and butter. Form the dough into a roll and cut in smaller pieces. Form the croquettes with your hands. Cook them in a salty, boiling water until they come to the surface.
Peel apples and pears, slice and bake on both sides on little gravy.
Cut the turkey on smaller pieces, serve with the croquettes and fruit. Pour all together with a little gravy.
3 hours and 30 minutes
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