Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
Blend all ingredients together in a blender or food processor.
Use injector to inject throughout thawed turkey. Deep-fry turkey 3 minutes per pound.
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
br>Add the chicken broth, turkey, Creole seasoning, and tomatoes, and let
Saute onion, celery, green pepper and garlic in oil.
Add remaining ingredients, except shrimp or turkey; bring to boil. Let simmer for 20 minutes.
Add shrimp or turkey; heat thoroughly. Serve over hot rice.
Good way to use leftover turkey!
In 12-inch skillet over medium heat, in hot salad oil, cook onion, green pepper and garlic until onion and green pepper are tender-crisp, about 5 minutes.
Add 2 cups water, tomatoes with their liquid, chili powder, salt, sugar, oregano leaves and pepper.
Heat to boiling.
Stir in rice.
Reduce heat to low; cover skillet and simmer for 25 minutes or until rice is tender and liquid is absorbed.
Stir in turkey and heat thoroughly. Yields 4 servings.
In an 8-inch skillet, cook and stir onion and pepper in oil until tender (about 5 minutes).
Stir in tomatoes, tomato sauce, chili powder and salt.
Simmer, uncovered, 10 minutes.
Stir in turkey.
Heat and serve on rice.
In large pan, heat olive oil and saute until soft. Add garlic and cook one minute more.
Add tomatoes and stir.
Add water, paste, worcestershire sauce, chili powder, salt, sugar, and tabasco sauce.
Simmer uncovered for 40 minutes.
Dissolve gelatin in 2 tsp water.
Add turkey and gelatin to sauce.
Heat thoroughly/until desired thickness.
Best served with rice.
f each bag.
For turkey tail feathers, decorate the top
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
about 10 minutes. Stir in turkey and poultry seasoning.
Whisk
ven to 350.
Place turkey wings, celery, onion and carrot
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Melt butter.
Blend in flour, salt, pepper and bouillon cube. Stir in water and milk.
Heat on Medium 6 minutes uncovered or until thick.
Stir occasionally.
Stir in spaghetti, turkey and mushrooms.
Pour into 2-quart casserole.
Sprinkle with grated cheese and heat on Medium for 6 minutes uncovered.
Combine 1 cup stuffing mix, vegetables, water and butter.
Let stand 5 minutes.
Combine remaining stuffing mix, turkey, eggs and 1/4 cup barbecue sauce; mix well.
Saute celery, onion and pepper in butter; add turkey, cream, broth, seasonings and spaghetti.
Top with buttered crumbs.
Cook in slow oven until mixture bubbles and crumbs brown, about 30 minutes.
Serve with cranberry mold.
live
oil, add smoked turkey and caramelize meat, a couple
ining.
Thaw your turkey completely, if frozen
rge enough to hold turkey and liquid, combine water
ig enough to hold turkey) bring all the brine