Which Christmas menu for children? Stuffed turkey fillets, hazelnut breading and cereals




Include vegetables in the menu: mini-soup, cherry tomatoes, puree, or small gratin to accompany the meat.

  It is not necessary to provide a cheese platter, because children are often no longer very hungry after the dish, but integrate dairy products into the preparations: diced cheese as an aperitif, milk, and grated cheese in a gratin, fresh goat in a puff pastry as a starter, yogurt sauce for raw vegetables, etc.

Which Christmas menu for children? Stuffed turkey fillets, hazelnut breading and cereals

  Depending on their tastes, plan a slice of meat or fish. A small portion is enough, but choose quality products: farm or organic poultry, wild fish, etc.

  Impossible to remove the dessert, but you can lighten it! Avoid the traditional log made from buttercream, quite indigestible, and instead, garnish your cake with lighter pastry cream with snow whites or an aerial whipped cream.

  Plan fresh fruit, which they will nibble in the evening: fruit basket or plain cut fruit (drizzled with lemon to avoid browning).

  Limit chocolate treats, which are often very indigestible fillings. Instead, have the children prepare homemade chocolates in pretty silicone molds.


.4 thin organic turkey cutlets

.150 g organic pork tenderloin

.1 onion

.1 carrot

.1/2 bunch of flat parsley

.2 slices of cereal crumb bread

.1/2 tsp gingerbread spices

. 2 eggs

.2 tablespoon(s) milk

.40 g whole grain petals (for breakfast)

.40 g hazelnut kernels

. 2 tablespoon rapeseed oil


1. Peel and cut the onion into pieces. Rinse, blot, and peel off the parsley. Peel, wash, and cut the carrot into pieces. Chop the onion, carrot, and parsley in the robot, not too finely. Pour into a bowl. Add the fine ground pork and crumbled crumb bread. Salt, pepper and add 1/2 tsp gingerbread spice. Bind the stuffing with 1 egg and 2 tablespoons of milk.

2. Spread the turkey cutlets on the worktop and flatten them with a rolling pin (previously covered with stretch film). Cut the cutlets in half and garnish them with stuffing. Fold them up to get squares (if necessary, tie them up).

3. Crush the cereal petals between your fingers. Mix them with chopped hazelnuts. Beat 1 egg in a bowl. Pass the turkey slippers in the egg, then in the hazelnut-cereal breading.

4. Heat the rapeseed oil in a large pan, add the turkey slippers and cook for 10 minutes over medium heat, gently turning them over halfway through. Place on a paper towel before serving, warm.


If children are under 5 years old, half a portion (a slipper) is enough.