RE: turkey
Apricot Wild Turkey
One Wild Turkey cleaned and washed
1 onion cut up
Stuffing mix
Two apples
6 baby carrots
3 stalks of celery chopped
8 bacon Slices
1 apple chopped
Salt and pepper
Stuff bird with mix, apple, carrots, celery, and onion and stuffing mix. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Wild Turkey is much drier than supermarket turkey. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Turkey will need 20 minute to the pound. at 350 degrees F.
While bird is cooking make a sauce of
one jar of apricot preserves with added canned or dried apricots
1 tbsp. brandy
Coriander-Orange Turkey
Turkey breast cut into pieces and pounded flat (1/4 inch)
2tsp. Coriander, fresh ground
Pinch of cinnamon
Salt and pepper to taste
2 Tbs. butter or margarine
1 onion chopped
1 clove of garlic chopped
1 tsp. grated orange rind
½ cup orange juice
½ cup white wine or chicken stock
1 orange sliced for garnish
Place breast pieces between plastic wrap and pound flat. Blend salt pepper, coriander and cinnamon then rub into turkey pieces. In a large skillet melt butter over medium heat. Cook turkey on both sides until no longer pink, remove and keep warm. Reduce heat and add onion and garlic cook for about 4 minutes or until softened. Add orange rind, juice and wine. Bring to a hard boil scraping all the browned bits in the pan. Reduce until syrupy return the turkey to the pan and heat through. Serve over cooked white and wild rice. Garnish with orange slices.
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Turkey fingers
Turkey Breast
Cooking oil
Salt
Pepper
Milk
1 cup Flour
Marinate turkey breast in milk for several hours or overnight. Mix flour with salt and pepper set aside. Heat oil in a frying pan. Cut breast into fingers and roll in the flour, salt and pepper. Fry until golden brown.
Simple but very tasty.
WILD TURKEY CHILI
3 pounds ground wild turkey Legs and thighs are best.
2 cups chopped celery
6 medium onions chopped
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. marjoram
1 tsp. cumin
3 tsp. salt
2 (16-ounce) cans diced tomatoes
1/2 cup chili powder
1 tablespoon paprika
4 cups tomato juice
2 (20-ounce) cans pinto beans undrained
In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed, Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes. Yield 8 to 10 servings