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WILD TURKEYWash bird and wipe dry. Salt and pepper bird inside and out and fill cavity with chopped onion, pepper and celery. Cover entire bird with liberal coating of butter. Wrap bird loosely in heavy duty foil. Place in shallow pan and roast bird at 450 degrees according to following table: 14-17 lb. - 3 to 3 1/2 hours 10-13 lb. - 2 3/4 to 3 hours 18-21 lb. - 3 1/4 to 3 1/2 hours About 40 minutes before bird is done, open the foil wrapper and fold back so bird can brown. Baste frequently. Serve with wild rice. |
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WILD TURKEY A LA KINGSaute green pepper in butter for a moment, add canned chicken broth or giblet broth and let simmer another moment. Add mushrooms to simmer a moment, then mix flour with enough chicken stock so it will pour. Shut off heat and add flour mixture slowly, stirring briskly to prevent lumping. Simmer a moment. Shut off heat and add cream, turkey and egg yolks, stirring, then add all other ingredients. Heat but do not boil and serve on buttered toast to six. A border of green peas may be arranged around the edges of the dish and an endive and cucumber salad makes a great accompaniment. |
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WILD TURKEY AND VEGETABLE PIECook vegetables as directed on packages; drain. Melt fat and add onion and simmer until tender. Add meat and cook for a few minutes, stirring constantly. Remove meat mixture from skillet. Add flour and broth and cook until well blended. Mix meat mixture, vegetables, and sauce; season to taste. Pour into greased dish. Cover with thinly rolled biscuits. Bake at 425 degrees for 30 minutes. Yields 6 servings. |
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WILD TURKEY CASSEROLEBrown onion and green pepper in melted fat; add salt and flour. Blend until moistened; add milk and soup. Cook until bubbly hot and thick, stirring occasionally. Add turkey and lemon juice. Pour into greased baking dish. Roll biscuits to form a rectangle 1/4 inch thick. Sprinkle grated cheese over dough and roll like jelly roll. Cut 1/2 inch thick; place on casserole. Bake in preheated 450 degree oven for 15 minutes. Reduce heat to 425 degrees and bake until swirls are browned. Yields 6 servings. |
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WILD TURKEY DELUXECook green peppers in butter over low heat until softened. Blend in flour thoroughly then add pimento, Worcestershire sauce, onion salt, and salt. Stir in 7-Up and cream and continue to cook over low heat, stirring constantly until mixture thickens. Add turkey and continue to cook until thoroughly heated, stirring constantly. Serve over rice or noodles, if desired. Yields 12 servings. |
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WILD TURKEY SPAGHETTIMelt butter in large skillet or Dutch oven, saute onions but do not burn. Add tomatoes, garlic, peppers, and parsley and cook slowly for 2 hours. Add chopped celery and mushrooms and cook until tender. Season to taste. Add cooked turkey and 1 cup of broth and simmer for 30 minutes. Have spaghetti cooked and blanched. Pour sauce over all and add grated cheese. Leave this to warm until cheese is melted. This freezes well and is really tastier the second day. Leftovers can be frozen in an oven bag and dropped in hot water to thaw and heat. |
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WILD TURKEY WET-HASHBoil cubed potatoes until done. Meanwhile, brown flour in butter, add onions to saute a minute, then add all other ingredients, including thoroughly drained potatoes. Stir well and let steam over low fire for 5 minutes. If there is any turkey gravy leftover, omit butter, flour and chicken stock from foregoing and use 1 cup of gravy. |
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WILD TURKEY WITH OYSTER DRESSINGCombine bread crumbs, onion, and seasons; mix well. Add milk and oysters, blending well. Spread dressing in greased 9 inch square baking pan. Pour drippings over dressing and dot with butter. Bake at 400 degrees for 30 minutes. Serve dressing with turkey. 10 servings. |
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