Turkey Cutlets Milanaise
2 (1 oz.) slices french bread cubed
1/4 c grated parmesan
1 egg beaten
1 egg white
8 (2 oz.) turkey breast
2 tblsp flour
1 tblsp chopped fresh parsley
With knife blade in processor, add bread cubes. Process about 30 seconds or until crumbs are fine.
Spread crumbs on an ungreased baking sheet. Bake at 350°F for 7 minutesor until crumbs are lightly browned.
Combine 1 cup bread crumbs and parmesan cheese in a shallow bowl; reserving remaining crumbs for another use. Set aside.
Combine egg and egg white in a shallow bowl. Set aside.
Pound each turkey cutlet to 1/4 inch thickness. Dredge in flour both sides of cutlets. Dip cutlets in egg mixture; dredge in breadcrumb mixture.
Place cutlets on a baking sheet coated with cooking spray. Bake at 450°F for 8 Min. Sprinkle with chopped parsley and serve with lemon slices.
Smoke, Smoke, Smoke A wild One
6 qts water
2 c curing salt
3/4 c brown sugar
5 c cider
3/4 tsp ginger
3 tblsp black pepper
3/4 c lemon juice
3/4 oz maple flavoring
1 cleaned wild turkey
Place all the ingredients in a large enamel-ware container. Place turkey in the mixture, making sure the bird is completely covered. Simmer for 1 hour. Remove the bird and drain well. (If the bird is over 12 pounds you may need to simmer a bit longer). Rub the bird with a mixture of butter and brown sugar and hang in the smoker.
Replensih hickory chips as needed. You may have to arise in the middle of the night to replenish the chips, but it will be worth it. When you take the bird from the smoker, if the legs are still tight and you are not sure that the meat is not quite done, put the bird in a 300°F oven and cook for 30 to 45 minutes longer.
Great for hors-d'oeuvre for parties. A 12lb bird will feed 16 to 18 people for snacks.
Recipe from: Shoot IT, Hook It N' Cook It, by Joan Oostdyke & Charlie MacEachern
Rosemary Turkey Souffle
3 tablespoon butter or margarine
3 tablespoon flour
1/2 cup milk or light cream
1/2 cup turkey stock
4 large eggs, separated
1/2 teaspoon salt
1/4 teaspoon rosemary leaves
1/16 teaspoon ground black pepper
2 cup chopped leftover turkey
1 teaspoon fresh lemon juice
1 mushroom sauce
Melt butter or margarine in a saucepan. Remove from heat. Blend in flour.
Stir and cook 1/2 minute or until bubbly. Remove from heat and stir in milk
or cream and turkey stock. Stir and cook over low heat until of medium
thickness and of smooth consistency. Beat egg yolks and add. Blend in next
Beat egg whites until they stand in stiff, soft peaks. Carefully fold into
the mixture. Turn into a 1 quart souffle dish or casserole, having only the
bottom buttered. Place in a pan of hot water. Bake in a preheated slow oven
(325F) 1 1/2 hours or until a knife inserted in center comes out clean.
Serve with Mushroom Sauce.
Source: The Spice Cook Book, Avanelle Day And Lillie Stuckey
Wild Rice Burgers
1 lb extra lean ground turkey
1/2 cup cooked wild rice
1/2 cup finely chopped onion
1/4 cup finely chopped fresh
1/4 teaspoon salt
1/8 teaspoon pepper
In large bowl combine all ingredients well. Shape into 6 patties. Heat
grill and grill 10-12 mins turning once. Serve immediately.
Yield: 6 servings