Lasagna with turkey in the oven

LASAGNA WITH TURKEY IN THE OVEN

Ingredients

500 gr. Lasagna Barilla (Lasagna all'Uovo Bolognesi)

1 turkey leg approximately 1200 g (turkey legs sell all the large supermarkets) 

250 g. Feta cheese or any other white cheese,

200 g. or gruyere cheese

300 g. whipping cream 30% fat

500 g. unsalted cheese

2 large eggs

3 dry onions

6 cloves garlic

300 g. mushrooms

30g. all purpose- flour

Salt, oregano, savory

1 tablespoon black pepper grains

1 tablespoon coriander grains

1 sprig of rosemary or 1 teaspoon dried leaves

Instructions

Buy overnight one turkey leg.

Wash and dry it.

Put salt, pepper, oregano and savory on it.

Smear it around with oil.

Put it in a pan and wrap it around with plastic wrap.

Keep it all the night in the fridge.

The next morning put in a pot 3 liters of water.

Peel the onions and garlic. Chop them and pour them into the pot.

Close the coriander grains and the pepper grains in a small case and put it in the pot. (This case keeps all the grains together inside it. When the food is ready and you don’t need the grains anymore you just remove the case and toss them.  

Add in the pot a pinch of salt, a sprig of rosemary, oregano and a pinch of savory.

Put the pot over high heat.

Let these ingredients boil for 5 minutes.

Add the turkey leg.

Let the heat high until the water starts to boil again.

Reduce heat to medium and boil the meat for one and a half hour.

Check if the meat is ready.

When the meat is ready is soft, and unsticks from the bones.

If the meat is ready, turn off the heat.

With a slotted spoon take out the meat, put it on a platter and leave it there to cool.

Strain the meat broth and leave it aside.

Scour the meat from the skin, bones, tendons and fat.

Cut the meat into small pieces and leave it for later use.

Measure 2 cups broth and leave it aside, to use it later.

Spread margarine on a Pyrex with dimensions 24CH36CH6 centimeters. 

Put the broth in a large nonstick skillet.

The broth should ascend 2 cm in the skillet..

Refrigerate the left over broth. You will need some of it later.

Put the skillet over high heat and wait until it starts boiling.

The lasagna are hard and do not pave the Pyrex.

Boil them slightly to become flexible. So you can place them on the bottom of Pyrex and make the base of the food.

This lasagna is big. Each is a rectangle with dimensions 9CH17.5 centimeters.

Take two lasagnas and put them into the skillet with the boiling broth.

Place the second lasagna away from the first one, to avoid sticking.

Let them to cook for 4 minutes.

With a slotted spatula remove the first lasagna and place it on the bottom of the Pyrex.

Then take the second lasagna and place it next to the precedent.

Take two more lasagna and place them into the skillet with the boiling broth.

Take care that the second lasagna is far away from the first one.

Let them to cook for 4 minutes.

With slotted spatula doff the third lasagna from the skillet and put it next to the precedent two.

The fourth lasagna does not fit whole in bottom of baking dish.

Cut with kitchen scissors as much as it is needed to cover the part of the bottom of the Pyrex which is not already covered with lasagna.

 THE FILLING

Put the chopped turkey into another saucepan.

Place the saucepan over medium heat.

Measure 1.5 cups meat broth and put it into the turkey.

Rub with your hands the Feta cheese and put it into turkey.

Boil for 2 min all of this.

Add the chopped mushrooms in the turkey.

Add in turkey 150 g. whipping cream and let it boil for 3 more min.

Put the flour in a strainer and sift it over the pot.

Stir two or three times and remove this mixture from the heat.

Spread evenly that mixture over the lasagna in the Pyrex.

Place the skillet with the broth over high heat.

When the broth starts boiling, put two more lasagna in the broth each one away from the other.

 Boil them for 5 min.

After this time remove them with a slotted spatula and place them over the meat in the Pyrex to cover it.

You need two more lasagna to cover the entire meat surface, so boil them as before.

THE CHEESE CUSTARD FOR FINISHING

Mix 50 g. whipping cream with 1/2 cup broth and pour it over the lasagnas.

Put the eggs in a bowl and beat them.

Add the remaining cream in the bowl with the eggs and beat for a while.

Press the unsalted cheese with a fork to mash it. Add that cheese into the egg mixture and beat with a whisk.

Try to achieve a homogeneous mixture.

Spread this mixture over the lasagnas that cover the meat into the baking dish.

Rub the gruyere cheese with a tomato grater over the previous cheese mixture.

Place the baking dish in the oven in the middle rack.

Bake at 180 C degrees for 20-25 min.

This time is sufficient for the cheese to melt.

When the food is ready its surface has light brown color.

Remove it from the oven and leave to cool.

You can cut it into portions and serve, only if it is cool.