I just made turkey burgers from the turkey I killed, man did they come out great!!!!

Add to the raw meat:

Salt/pepper
onion and garlic powder
parsely
Lea & Perrins Marinade for chicken
Italian bread crumbs
slightly under cook (fry) bacon, cut up in 1/2" or so pieces, add the bacon along with the bacon grease

I eyeballed everything

mix everything together, make your patties, toss on the BBQ, add cheese at the end

YUMMY [/align]

Gotta be good if there's bacon in it.

If you add bacon, why aren't they called bacon burgers?


Spudrow from Mo

CAJUN STYLE WILD TURKEY MEATLOAF


1 1/2 pounds ground wild turkey
1 large onion, chopped
1/2 cup fresh bread crumbs
1/2 cup chopped fresh parsley
3 large garlic cloves, chopped
1 tablespoon plus 2 teaspoons Creole seasoning
1 egg (beaten to blend)
2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
Creole mustard or other spicy mustard

Preheat oven to 350°F. Combine first 9 ingredients in large bowl. Season with salt and pepper. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Spread top with mustard. Bake uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.


Put leftovers on onion rolls with lettuce and tomato for a great sandwich



Turkey Lasagna

2 Tbs. Oil
1 large onion, chopped
1 cup mushrooms, sliced
1 stalk celery, chopped
½ 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 ½ hrs.


Turkey Meatball Pie


1/4 cup butter
1 1/2 pounds ground turkey, shaped into 1-inch balls
1 large onion, thinly sliced
8 ounces fresh sliced mushrooms
1/2 cup dry white wine
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups frozen peas and carrots, thawed
1 egg yolk
1 tablespoon water
purchased or homemade pie crusts for 2-crust pie


Melt butter in a large skillet over medium heat. Add ground turkey balls. Cook until lightly browned, gently shaking to brown all sides and keep balls round. Remove turkey to a bowl with a slotted spoon.
Add onion to the pan drippings and sauté for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Remove vegetables to a bowl. Add wine to the skillet and stir to loosen browned bits. Add soup; bring to a boil. Stir in peas, turkey, onions, and mushrooms. Remove from heat.
Preheat oven to 425°. Blend egg yolk and water in a small bowl. Prepare pie crust. Line a 9-inch pie plate with pastry, leaving about a 1-inch overhang. Fill pie with turkey mixture. Brush edge of pastry with egg yolk mixture. Arrange remaining pie crust over the filling. Press top and bottom crusts to seal and flute edge of crust. Brush edge with more egg yolk mixture. Bake 30 minutes, or until golden brown.


Wild Turkey and Venison Meat balls

2 Lbs. Ground turkey legs and thighs
2 Lbs. Ground venison
2 cups seasoned Italian breadcrumbs
2 cups grated Parmesan cheese
¾ cup fresh parsley chopped
½ cup onion chopped
½ cup green bell pepper chopped
3 cloves of garlic chopped
2 Tbs. Italian seasoning
2 Tbs. Salt
1 Tbs. Pepper
4 eggs
½ cup red wine
1 stick of butter or margarine
½ cup olive oil

Mix everything except the eggs, wine, butter, and olive oil. Beat eggs and wine together and add to meat mixture, blend well. Make into meatballs, I prefer big ones (4 oz.) but make what you like. Melt butter in olive oil and fry meat balls on all sides a few at a time. When done put on paper towel to drain. You can now freeze them or pour on your favorite sauce, simmer for about an hour, and eat them now! A great way to use up those tough turkey legs and thighs.



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

Thanks big guy, those all sound delicious.

Spudrow from Mo