As the days get shorter and temperatures dip lower, many of us turn to warm comfort foods to chase away the chill of the day. Coming home to a freshly baked casserole or meat pie will always be a highlight of the day, particularly when it contains your wild turkey harvest. These two wild turkey recipes are sure to be a hit with the family and stick to your ribs on a cold day.
BAKED TURKEY AND RICE CASSEROLE
1 (10¾ ounce) can cream of celery soup
1 (10¾ ounce) can cream of mushroom soup
2 soup cans of milk
2 cups rice
4 cups chopped, uncooked wild turkey
1 envelope onion soup mix
Combine both soups, milk and rice into a 3-quart baking dish. Top with turkey. Sprinkle with onion soup mix. Cover with foil. Bake at 325 F for two to two and a half hours, or until turkey is tender. Serves four to six.
TURKEY POT PIE
turkey, quartered with or without breast meat
3 stalks celery, cut into large chunks
1 carrot per 4 pounds of meat, chopped
a handful thyme (or to taste)
a handful whole pepper seeds (or to taste)
1 potato per 4 pounds of meat
cornstarch or other thickening agent
Ready-to-bake dinner rolls
Place turkey in a deep pot, along with carrots, whole onions and celery. Add thyme and black pepper seeds. Pack everything to bottom of pot, then fill it with water about 1 inch above top of turkey. Cook at just below boil until water is 1 inch below the top of bird. Once cooked, let turkey cool completely, then hand pick meat off bones and cut into bite-size chunks. Throw away celery, onion and carrots. Chop potatoes and fresh carrots and celery into bite-size pieces. Boil vegetables until softened to your liking, then add meat. Cook another 30 minutes. Remove from heat and add thickening agent to reach desired thickness. Bake rolls and place on top.
— Susan Delk