- Rice - 1 gilashi
- Turkey - 1 yanki
- Bow - 1 yanki
- Sweet barkono - 1 yanki
- Champignons - 8 guda
- Man kayan lambu - 1 Art. a spoonful
- Butter - 100 Grams
- Mustard - 2 Teaspoons
- Red Hot Pepper - 1 Gungura
- Oranges - 2 Kaya
- Gelatin - 2 Teaspoons
- Salt - Don dandana
- Orange ruwan 'ya'yan itace - 2 abubuwa. spoons
1. Ɗauki turkey daga waje da ciki, bushe shi. Yi zafi da ruwan da ke da kyau shinkafa shinkafa, sanya shi a cikin wani saucepan, zuba a cikin ruwa da kuma saita don dafa, wutar yana da karfi. Ku zo zuwa tafasa, sannan ku rage wuta zuwa matsakaici. Ƙara tsuntsaye na gishiri, da kuma dafa don minti 5. Hada sauran ruwa, da kuma rufe kwanon rufi tare da murfi. 2. Tsaftace albasa, yanke su cikin cubes. A rabin yanke barkono, cire ainihin, a yanka a cikin cubes. Mun wanke da sara da namomin kaza. 3. A cikin kwanon frying a man fetur na kimanin minti 6, namomin kaza da albasa suna soyayyen. Mun ƙara barkono, kuma mun shirya wani minti 4. Muna cire daga wuta. 4. Tare da kayan lambu mai gauraya dafa gishiri, dandana shi da gishiri. An dade turkey sosai tare da cakuda sakamakon. An haɗa da tsutsa a kan gawar tare da ƙyallen haƙori, muna haɗa kafafu. 5. Yarda da mustard da man shanu, whisk da turkey. A cikin hannayen riga don yin burodi mun sanya turkey, kuma don awa 2.5 mun aika da shi zuwa tanda, zafin jiki yana da digiri 210. 6. Mun yanke almuran tare da lemu, tsarma ruwan 'ya'yan itace gelatin da man shafawa. Muna bauta wa turkey.
Ayyuka: 8