Turkey recipes

KANSAS GOBBLER, HAWAIIAN STYLE

1 1/2 cups uncooked wild rice

1/2stick butter

2 cups chunked, leftover wild turkey

3 cubes chicken bouillon

2 1/2 cups warm tap water

1 2-lb. can pineapple chunks

1 17-oz. can fruit cocktail

2 tbs. cornstarch

1 green pepper

3 cups toasted bread crumbs

Preheat oven to 350 degrees. Prepare wild rice according to package directions. Melt butter in skillet over low heat. Add turkey, bouillon cubes and two cups warm water. Cover and heat. Drain fruit syrup into saucepan. Set fruit aside. Dissolve cornstarch in 1/2-cup water, then add to saucepan. Set heat to low, stir until liquid is thick, then add fruits. Core green pepper and cut into rings, add to saucepan. Cook on low heat until pepper is tender (about six minutes). Pour fruit mixture into skillet with turkey and mix well. Pour contents of skillet in a 9-by-13- inch baking dish. Sprinkle bread crumbs on top, then bake for 30 minutes. Serve hot over wild rice.

Courtesy of "Kansas Wild Chef" by Marie Johnson and Dave Case; reprinted with permission of Falcon Press, Helena, Mont.

WILD TURKEY KABOBS

1 turkey breast, cut in 1-by-1 1/2-inch strips

2 16-oz. cans pineapple chunks

2 green peppers, cut in strips

1 red pepper, cut in strips

20 medium mushrooms, whole or cut in half

1 bottle Italian salad dressing

1 package bamboo skewers

Soak skewers in water for two hours to prevent burning on grill. Marinate turkey strips, peppers and mushrooms in salad dressing for one hour. Bring grill to medium heat, then skewer turkey, mushrooms, peppers and pineapple chunks. Turn every two minutes, cook until meat is done.

TURKEY STEW WITH DUMPLINGS

3 tbsp. butter or margarine

4 medium carrots, slices (2 cups)

1/4cup chopped onion

1/4cup all-purpose flour

2 cups chicken broth

1 2/3 cups 2% milk

3 cups cooked wild turkey, chopped

1 cup frozen peas, defrosted

1/2-cup frozen corn kernels, defrosted

1/2-tsp. dried thyme leaves

1/2-tsp. salt

1/2-tsp. pepper

2 cups buttermilk baking mix

1/4-tsp. crushed dried rosemary

Heat oven to 400 F. Spray 11 x 7-inch baking dish with nonstick vegetable cooking spray. Set aside. In 3-quart saucepan, melt butter over medium heat. Add carrots and onion. Cook for 3 to 5 minutes, or until vegetables are tender-crisp. Stir occasionally. Stir in flour. Cook 1 minute, stirring constantly. Gradually blend in broth and 1 cup milk.

Cook for 5 to 6 minutes, or until mixture is thickened and bubbly, stiffing constantly.

Remove from heat. Stir in turkey, peas, corn, thyme, salt and pepper. Spoon mixture into prepared dish. Set aside.

In small mixing bowl, combine baking mix, remaining 2/3-cup milk and the rosemary; stir just until moistened.

Drop batter onto turkey mixture by spoonfuls to form 6 dumplings. Bake for 30 to 35 minutes, or until stew is hot and bubbly and dumplings are golden brown.

TURKEY CHOWDER

1 cup water

1 large potato, peeled and cut into 1/4 inch cubes

1 medium onion, chopped (1 cup)

2 tsp. chicken bouillon granules

1 clove garlic, minced

1/4-tsp. pepper

2 cups, 2 % milk

1 can (15 oz.) cream-style corn

1 can (4 oz.) diced green chilies

3/4to 1 tsp. ground cumin

1 1/2 cups (6 oz.s) chopped cooked wild turkey

1 medium tomato, seeded and chopped

3/4-cup (3 oz.) shredded Colby-Jack cheese or cheddar cheese.

In a 3 qt. saucepan, combine water, potato, onion, bouillon, garlic and pepper. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low. Simmer 12-15 minutes, or until vegetables are tender.

Stir in milk, corn, chilies and cumin. Increase heat to medium. Cook 10 to 15 minutes, or until mixture is very hot, stirring occasionally. Stir in turkey.

Cook 4 to 6 minutes, or until turkey is heated through. Stir occasionally. To serve, top each serving evenly with tomato and cheese.

DEEP-FRIED WILD TURKEY

4 eggs, beaten

3 cups milk

1 wild breast slab, cut in 3-inch strips, 1/2-inch thick

2 cups all-purpose flour

2 tbs. lemon pepper

dash of salt

vegetable oil

Combine eggs and milk. Place turkey in liquid and place in refrigerator. Combine flour, lemon pepper and salt. Remove turkey from liquid, dredge in flour and deep-fry in oil until golden brown. Works best with young toms, but any bird will cook up nicely.

John Trout

Campsite to Kitchen Cookbook

PASTA GOBBLER

2 lbs. wild turkey breast cut into thin strips

1 cup celery, diced

1 cup fresh mushrooms, chopped

1 cup fresh bean sprouts

1 cup yellow onion cut in 1/2-inch rings

1 cup broccoli florets

1 cup cooked spaghetti

oyster sauce

soy sauce

vegetable oil

corn starch

1 chicken bouillon cube

1 cup water

garlic powder

1 tsp. red pepper flakes

Marinate turkey, pepper flakes, 1 tbsp. oil, 2 tbsp. oyster sauce and 2 tbsp. soy sauce in dish for one hour. Dissolve bouillon in water, add 2 tbsp. oyster sauce and 2 tbsp. soy sauce. Set aside. Heat 2 tbsp. oil on high heat in wok or large nonstick pan. Coat meat mixture with 2 tbsp. corn starch and stir fry for a few minutes until no longer pink. Remove meat. Add more oil if needed and stir fry onion, celery and broccoli until tender crisp, add mushrooms, bean sprouts and cook 2 more minutes. Add pasta and meat and mix well. Add bouillon mixture and toss until thickened. Remove from heat and serve immediately plain or over rice.

Tad Brown

GRILLED WILD TURKEY ROLL-UPS

1/2 wild turkey breast, meat filleted from the breast bone

1 bottle zesty Italian dressing

1 lb. bacon, can be regular, low-salt or turkey bacon if needed

kabob skewers (soaked in water)

Cut turkey breast against the grain in 1/4 to 1/2-inch strips. Place in plastic bag, cover with salad dressing and marinate 4-24 hours. Roll each breast strip in bacon and slide onto skewer. Four roll-ups should fit per skewer, don't overcrowd. Grill over low or medium heat until the bacon is crisp. Slice into a roll-up to see if it's done. Feeds 4-6.

Michael Pearce

RUNNING GEAR SANDWICHES

Often neglected by hunters, the thighs and legs of wild turkeys can easily be made into delicious sandwiches. Simply remove the legs and thighs from the bird, and separate. Remove the main bone from both. Don't worry about the tendons in the leg. You can remove them later. Place the meat in a crock pot, sprinkle with your favorite seasonings, add a few slices of onion, cover with water and cook on low 8-10 hours. Pour the water off, use your fingers or fork to shred the meat as you easily remove the leg tendons. Mix in enough barbecue sauce to moisten, heat 30 more minutes and serve as sandwiches.

Michael Pearce