Turkey wing stuffed with liver and quince

1. Separate the meat from the bone without damaging the skin. Remove the bones.
2. Cut the onion into cubes, fry until golden in vegetable oil.
3. Cut the liver and one quince into pieces, add to the onion.
4. Pour turmeric, ginger, salt, pepper mixture. Fry for a few more minutes, then remove from the heat and cool.
5. Mix the minced meat with liver and quince, add some spices, two crushed garlic cloves.
6. Add salt and pepper to the inside of the wing. Stab one edge of the wing with a toothpick and fill it inside with minced meat. From all sides, stab the stuffed wing or sew it up.
7. Coat the wing with vegetable oil, salt, and remaining spices.
8. Cut the rest of the quince into slices. Peel the garlic without removing the last layer of husk. Cut off the roots, cut off the bottom of the head as well. Do not throw away the cut-off lower part of the garlic heads.
9. Grease the bottom of the baking dish with vegetable oil, put the lower parts of the garlic with a slice up – place the wing on this substrate.
10. Spread the quince around, garlic heads cut down, sprinkle everything with thyme.
11. Bake in the oven, preheated to 240 degrees, for 20 minutes - until a beautiful crust appears.
12. Then add half a cup of water, cover with foil, reduce the temperature to 180 degrees and continue cooking for another 40 minutes.
13. After that, let the wing rest under the foil for 10 minutes.
14. Serve, putting the wing, quince and garlic on a dish.
15. For the sauce, fry the flour in a frying pan, pour in the juice formed in the form and boil until thickened, then strain the sauce.

Cereals are good for garnish - buckwheat, lentils, rice.

Bon appetit!