Upcoming banquets in SOUTH CAROLINA:

Piedmont, SC - 12/02/2014
Union, SC 29379

Neil "Gobbler" Cost, SC - 12/04/2014
Greenwood, SC 29646

South Carolina State Rendezvous, SC - 01/23/2015
McCormick, SC 298354431

Aiken County Local, SC - 02/06/2015
Aiken, SC 29801

Zach Farmer Orangeburg Chapter, SC - 02/07/2015
Orangeburg, SC 29115

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A Thanksgiving Feast in Black and White

Are your Thanksgiving meal plans still up in the air? Stop worrying. The members of the National Wild Turkey Federation have come to the rescue. Folks from across the country share their favorite recipes to make a complete Thanksgiving feast.

Turkey Waldorf Salad
recipe from Shelia Clark, Greensboro, N.C.

  • 2/3 cup mayonnaise
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of ground pepper
  • 2 cups of cooked turkey, diced
  • 2 red apples, cored and diced
  • 2/3 cup of celery, sliced
  • 1/2 cup of walnuts, chopped

In a large bowl combine mayonnaise, lemon juice, salt and pepper. Add turkey, apples and celery; toss to coat well. Cover; chill. Just before serving, sprinkle with walnuts.

Stuffed Midwestern Wild Turkey
recipe from A.M. Glombowski, Lake Forest, Ill.

  • 14 slices of bacon, divided
  • 1 cup of onion, chopped
  • 1/4 cup of celery, chopped
  • 1/2 cup of water
  • 1 (8-ounce) package of cornmeal stuffing mix
  • 1 chicken bouillon cube
  • 1/2 cup of hot water
  • 1 cup of dry red wine, divided
  • 1 (10- to 12-pound) wild or domestic turkey

Fry eight slices of bacon until crisp. Drain bacon, crumble and set aside. Saute onion and celery in bacon drippings. When vegetables are tender, add 1/2 cup water and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1/2 cup hot water. Add 1/2 cup red wine to bouillon. Add bouillon-wine liquid to stuffing mixture and stuff turkey.

Transfer turkey to roasting pan. Lay four slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in 300-degree oven for 4 1/2 hours. Remove cover and foil. Pour remaining wine over turkey. Baste every 10 minutes while cooking an additional 40 minutes. Yield: 12 to 15 servings

Squash Casserole
recipe from Larry and Connie Miller, Hemingway, S.C.

  • 1 pound of squash, cooked, mashed and seasoned
  • 1 small jar of chopped pimento
  • 1 cup of sour cream
  • 1 large onion, chopped
  • 1 can of cream of mushroom soup
  • 1 package of herb stuffing mix
  • 1/2 cup of butter, melted

Add butter to stuffing mix; mix well. Add half of the stuffing mix, soup, pimento, onion and sour cream to squash and stir. Butter a casserole dish. Place half of the remaining stuffing mix in bottom of casserole. Fill with squash mixture. Top with remaining stuffing mix. Bake at 350 degrees for 30 to 40 minutes.

Sweet Potato Souffle
recipe from Sharon J. Boney of Greenwood, S.C.

  • 3 cups of sweet potatoes, cooked and mashed
  • 1/2 teaspoon of salt
  • 1/3 stick of butter
  • 1 cup of sugar
  • 2 eggs
  • 1 teaspoon of vanilla

Preheat oven to 350 degrees. Mix all ingredients; pour into greased baking dish. Top with the following:

  • 1 cup of brown sugar
  • 1/3 cup of flour
  • 1 cup of walnuts, chopped
  • 1/3 stick of butter, softened

Mix all ingredients and crumble over soufflé. Bake for 30 minutes.

Apple Cake
recipe from Randy and Diane Showalter, Roann, Ind.

  • 1 1/2 cup of sugar
  • 1 tablespoon of vanilla
  • 1 teaspoon of baking soda
  • 1 cup of vegetable oil
  • 3 cups of flour, sifted
  • 3 cups of apples, peeled and sliced thin
  • 3 eggs
  • 1 cup of walnuts, chopped
  • 1 teaspoon of salt

Combine all ingredients. Pour into a 13- by 9-inch ungreased pan and bake at 350 degrees about 40 minutes.

Glaze:

  • 3/4 cup of brown sugar
  • 3/4 stick of butter
  • 3 tablespoons of milk

Bring to a boil for 1 1/2 minutes. Pour over cooled cake.

Shopping List
One 10- to 12-pound turkey
A package of bacon
Milk
Butter
Eggs
Sour cream
Brown sugar
Sugar
Flour
Vegetable oil
Baking soda
Vanilla
One chicken bouillon cube
Salt
Ground pepper
Mayonnaise
A bag of chopped walnuts
A half dozen red apples
One package of herb stuffing mix
One package of cornmeal stuffing mix
One can of cream of mushroom soup
One small jar of chopped pimento
Two onions
Three or four sweet potatoes
A pound of squash
Lemon juice
Celery
Dry red wine

In Wild About Turkey & More, National Wild Turkey Federation volunteers share their favorite turkey recipes; many are like heirlooms that have been handed down for generations. Also included in the cookbook are ways to bring your game from the woods to a warm kitchen, steps that include field dressing your bird to giving new life to leftovers. Several pages are devoted to the history of turkey hunting, a pastime rich in tradition that began long before settlers came to America.

Besides learning to cook a turkey, you'll learn turkey basics, including: how to breast your bird, how to stuff it and the proper way to carve it. The basics also include information on thawing, stuffing and roasting. Wild About Turkey & More is available for $19.95, plus shipping and handling. To order, call (800) THE-NWTF or look for it online at OutdoorDealHound.com.

 

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