Recently, we have become very fond of Turkey. Rolls from the thigh fillet – a delicious, easy-to-prepare dish, as they say “both to the feast and to the world”, my fillings are prunes and mushrooms. Side dish can be used any, in this recipe – my daughter’s favorite buckwheat.
Salt, pepper to taste, smear a little sour cream and spread the pre-prepared mushrooms.
Salt, pepper to taste, smear a little sour cream, spread prunes, sprinkle with ground nuts on top. We form our rolls, to be sure, I chipped them with toothpicks.
Grease the bowl of a slow cooker with oil, put the frying program-15 minutes. Let the oil warm up for a couple of minutes. Fry the rolls for 3 minutes (or until fried) on both sides, then I reduce the temperature to 120 degrees.
Transfer the rolls to a flat dish, remove the toothpicks, after roasting, they do not fall apart. If in doubt, you can leave the toothpicks, and remove immediately before serving.
Spread the washed buckwheat in the bowl of a slow cooker and lightly fry in the fat from the rolls, then if the frying program is not over, turn it off. Add water to the buckwheat, salt to taste.
Put the rolls in a steamer slow cooker, set to slow cooker. Choose the program cereals and leave our dish to prepare.
At the end of the program, my slow cooker goes into heating mode, but I turn it off and leave the slow cooker closed for another 10 minutes. We spread our rolls with a delicious buckwheat.