heres a few
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
Big Guy’s Turkey Mystery Meal
2 c cooked Turkey pieces
3 tb Soy sauce
1/2 ts White pepper, ground
3/4 c Onion, chopped
1 ea Garlic clove, minced
1 1/2 c Stewed tomatoes, sliced
1/4 c Celery, sliced
1/4 c Raisins
1/2 c Pineapple chunks
1 c Vermicelli, cooked
3 tb Corn oil or peanut oil
Heat oil in a large, heavy skillet. Add onions & celery and sauté until
onions start to turn translucent. Add turkey, raisins, tomatoes, soy
sauce & vermicelli. Stir well and cover. Cook for 5 minutes then add the
raisins. Cook covered for 5 more minutes and serve.
Corn Bread Turkey Roll-ups
2 C. flour
4 tsp. baking powder
1 tsp. salt
1 C. corn meal
4 tbsp. shortening
1 C. milk
1˝ C. cooked leftover turkey (can use any meat)
Sift flour, baking powder and salt, stir in corn meal. Work in shortening as for baking powder biscuits. Stir in milk.
Roll out on floured board to make a long rectangle. Spread with meat, season, carefully roll up and cut into 12 slices.
Bake in a greased pan at 425 degrees, about 25 minutes..
Serve with meat gravy poured over top.
Roast Wild Turkey with Sausage Dressing
14 lb. Turkey
8 cups Stale bread crumbs
Onion; finely chopped
1/2 tsp. Lemon rind; grated
1 tsp. Thyme
1/2 tsp. Sage
1/4 c Orange juice
1 lb. Sausage
2 cups Celery; diced
2 tsp. Orange rind; grated
Salt & Pepper
1/2 tsp. Marjoram
1/4 cup Parsley; chopped
1/2 cup Butter
Wash & dry turkey & season inside with salt. Cook sausage in skillet until brown. Mix sausage with bread cubes & celery. Saute onion & add to mixture with other above ingredients. Stir in 1/4 cup of sausage fat & stuff into turkey. Close with pins. Roast at 325 degrees about 4 1/2 hours or until tender.
TURKEY CHILI RECIPE
Non-stick spray coating
1 lb Lean ground raw turkey
1 c Chopped celery
1 cn Tomatoes, cut up (16 oz can)
1 cn Red kidney beans (15.5oz cn)- drained
1 cn Tomato sauce (8oz can)
1 cn Vegetable juice ****tail- (6-ounce can)
1 Bay leaf
2 tb Dried minced onion
1 ts Dried basil, crushed
1/2 ts Beef bouillon granules
- instant
1/2 ts Ground cumin
1/4 ts Garlic powder
1/4 ts Crushed red pepper (opt.)
1/2 c Water
Spray a cold large skillet with non-stick coating. Add turkey and
celery. Cook until turkey is no longer pink, stirring to break up pieces.
Stir in un drained tomatoes, beans, tomato sauce, juice ****tail, bay
leaf, onion, basil, bouillon granules, cumin, garlic powder, red pepper,
if desired, and water. Bring to boiling; reduce heat. Simmer, uncovered,
for 20 minutes, stirring occasionally. Discard bay leaf. Makes 4
servings.
Turkey Lasagna
2 Tbs. Oil
1 large onion, chopped
1 cup mushrooms, sliced
1 stalk celery, chopped
˝ green pepper, chopped
2 large carrots, shredded
1 15 oz. Can spinach, drained
1 can mushroom soup
12 oz. Can evaporated milk
1 tsp. basil
1 tsp. oregano
1 tsp. allspice
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
1 cup grated Parmesan cheese
2 cups cottage cheese
Lasagna noodles, cooked
1 lb. Ground turkey (legs and thighs work best)
Preheat oven to 325 F. brown turkey, onion, mushrooms, celery and pepper in 2 Tbs. Oil until golden brown. Add the soup, milk, and spices. Remove from heat. Cover the bottom of a 9x13 baking dish with sauce/meat mixture. Layer noodles, sauce, carrots, cheese, sauce, spinach, and cheese until all is used up. Bake at 325 for 1-1 ˝ hrs.