Roast Wild Turkey and Stuffing

• 1 10 lb. turkey and giblets
• 10-12 slices dried bread, crumbled
• 2 tsp. celery salt
• 1 tsp. nutmeg
• 4 Tbsp. chopped parsley
• Salt and pepper to taste
• 1/4 tsp. ground mace
• 2 tsps. chopped pecans
• 4-5 hard-cooked eggs, chopped
• 1 1/2 cup chopped mushrooms
• 1/4 lb. butter
• 1 large onion, chopped fine
• 2/3 to 1 cup sherry wine

Parboil giblets, chop fine. Add bread crumbs. Blend in seasonings. Add pecans, eggs, and giblets.

Saute mushrooms in 1/2 the butter. Combine mushrooms, onions, and bread mixture, moisten with enough sherry to hold it together.

Stuff turkey and roast at 325 degrees F. for 2 1/2 hours. Baste several times. Serves 8-10.

Comment: This recipe doesn't say what to do with the other half of the butter, so perhaps you baste with it. You could also place a few slices of bacon over the breast and legs to keep it moist and over that, a piece of cheesecloth soaked in 1/4 cup of butter.

Wild Turkey Breast and Pecans

• 1/4 cup all-purpose flour
• 3/4 tsp. curry powder
• 1/4 tsp. seasoned salt
• 4 uncooked wild turkey breast slices (3 oz. each), 1/2" thick
• 2 Tblsps. margarine or butter, divided
• 2 Tblsps. olive oil, divided
• 3/4 cup thinly sliced carrot
• 1/2 cup thinly sliced celery
• 1 cup pecan halves
• 1/4 cup golden raisins(optional)
• 1/2 cup dry white wine

In shallow dish, combine flour, curry powder and seasoned salt. Dredge breast slices in flour mixture to coat. In 12-inch nonstick skillet, heat 1 tablespoon margarine and 1 tablespoon olive oil over medium heat. Add breast slices. Cook for 3 to 5 minutes, or until meat is golden brown, turning over once. Transfer breast slices to warm platter. Set aside.

In same skillet, heat remaining 1 tablespoon margarine and 1 tablespoon oil over medium heat. Add carrot, celery, pecans and raisins. Cook for 5-8 minutes, or until vegetables are tender-crisp and pecans are toasted, stirring occasionally.

Arrange breast slices over vegetable mixture. Pour wine around breast slices. Cook for 5 to 8 minutes, or until vegetables are tender and liquid in pan thickens slightly. Serve with hot cooked brown and wild rice, if desired.

Per serving: Calories: 446, Protein: 24 g. , Carbohydrate: 14 g., Fat: 31 g. Cholesterol: 53 mg., Sodium: 207 mg

Exchanges: 1/2 starch, 3 lean meat, 1 vegetable, 4 1/2 fat.

Source: America's Favorite Wild Game Recipes

Osceola Lemon Turkey

• 1 Osceola turkey; Merriam's, Rio Grande, or Eastern will do
• Lemon juice (not lemonade)
• 3 tablespoons dried oregano, or more to taste
• 5-6 cloves garlic, whole

Preheat oven to 300 degrees F.(150 C). The only hard part about this dish is getting enough lemon juice into the pan. You will need about 8 ounces of juice per 1 pound bird(225 g juice per 1/2 kg of bird), or a good 1-2 inches ( 2 1/2-5 cm) in the bottom of the roaster. You can use bottled lemon juice or fresh squeezed, whichever you prefer. Don't skimp on the oregano.

Place the turkey and garlic in a covered roaster; put in the oven. After about 2 1/2 hours, boil up some potatoes and make a salad. The turkey should be done about the same time the potatoes are fork-tender.

Yield: 8-12 servings.

Source: The Art of Wild Game Cooking