You want to see a gobbler get gobbled up? Then mix up a batch of this easy-to-make dip and watch it disappear!
1-1/2 cups wild turkey (shredded or cubed)
8 ounces cream cheese (softened)
1/2 cup sour cream
1-1/2 Tbsp chicken taco seasoning
15 ounces black beans (drained well)
1/2 cup red pepper (chopped)
2-1/2 Tbsp fresh cilantro (chopped)
2 Tbsp jalapeno chili peppers (finely chopped)
1/2 cup mango (chopped)
Tortilla chips
In a small bowl mix cream cheese, sour cream and taco seasoning. Spread onto a 10 inch plate, top with remaining ingredients. Serve right away or cover and place in refrigerator. |
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There's nothing like fruity, flavorful stuffing right out of the bird. This is a favorite with my family and I hope it¹s the same for you.
1/4 cup raisins
1/4 cup currants, peeled
4 large apples, cored and dried
3/4 cup water
2 tablespoons of sugar
1/2 teaspoon of salt
1/3 teaspoon of cinnamon
2 tablespoons of butter
3 cups stale white bread cut into tiny cubes
1/4 teaspoon thyme
Place raisins, currant and apples in a pan. Add water, and simmer until the fruit is tender. Add the sugar, salt cinnamon and butter. Fold in bread cubes and thyme. Stuff your bird and bake. |
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It doesn¹t need to be Thanksgiving or Christmas to enjoy that gobbler you got in the spring. If you didn¹t fill your tag, a store-bought turkey will work here too.
1 whole plucked wild turkey - cleaned
1 tbsp. butter
1 tsp. poultry seasoning
1 tsp. pepper
Cooking bag
Stuffing
1 cup wild rice
1/2 cup butter
1/3 cup sliced almonds
1 small onion, chopped
3 stalks celery
2 cups fresh mushrooms, sliced
3 cups chicken broth
Cooked turkey or chicken gizzards (chopped)
1 tsp. garlic, minced
Rub bird with butter, then sprinkle bird with poultry seasoning and pepper.
Put in cooking bag. Wash and drain wild rice. In a large skillet, melt butter. Add rice, almonds, onions, mushrooms, celery, garlic, and gizzards. Over medium heat, saute the rice mixture for about 20 minutes and pour into a glass baking dish. Heat chicken broth to a boil and pour over rice mixture. Microwave for 25 minutes on high (cover with saran wrap). Put stuffing in bird and around it in the cooking bag. Close bag, poke holes in it and bake in pre-heated 325-degree oven for 2-1/2 to 3 hours. Do not overcook or it will have a tendency to become dry.
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