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Recipe: Roasted Turkease

HARTFORD - Cal Miller Stevens of  Miller Foods in Avon stopped by FOX 61's Good Day Connecticut to show viewers how to make roasted turkese.

Remove Turkease from bag and rinse. Put giblets and neck in a pot of water and cook. Let this simmer for 1 hour. Peel 2lbs. of carrots and cut into thirds, slice 1 bunch of celery into thirds and dice 1 large white onion. Put the vegetables on the bottom of your favorite roasting pan – or use a disposable pan for less clean up (put a cookie tin under for support). Put the Turkease on top of the vegetable and stuff the Turkease between top meat and skin; and pepper bird. It is very flexible, so stuff away! Put in 425 degree oven for 15 minutes. Turn down to 325 degrees for 12 minutes per pound.

With this recipe you can have your vegetables cooked, and using your juices, add potato water and flour (to thicken) for great gravy.

Stuffing for Turkease:

  • Couscous (cooked) about 2 cups ½ cup apple sauce
  • 1 cup diced apples ½ cup cranberries
  • ½ cup diced apples ¼ cup butter
  • 1 cup wild rice
  • ½ cup turkey stock (from the boiled giblets and neck)

If you want giblets gravy, dice up your giblets and neck meat and add to your vegetable stock and potato water. Salt, pepper and thicken with flour

Take the water from your baked pot and add to the gravy stock. Thicken with flour or cornstarch.
Shortcut: Add a can of gravy.

Turkey Shepard Pie

All left overs – make this while you are “cleaning up.” Layer a baking dish.

  1. cooked turkey meat
  2. gravy
  3. corn
  4. mashed potatoes

Cover the dish. Freeze or eat in a couple days. Bake 325 degrees for 30 minutes.

Turkey soup

Boil cooked turkey bones on low with carrots, celery, and onions. Or add your leftover veggies when soup is done. After the meat is off the bones (about 3 hours, on low, on stove), take bones out and pick off meat. Put meat back in stock and add veggies.

Pumpkin Soup

Cut top off pumpkin and scoop out seeds. Fill pumpkin with ½ cup of carrots, ½ cup of celery, and ¼ cup of onion. Fill to top with turkey stock. Cover pumpkin with top. Bake 325 degrees for 2 ½ hours. Peel pumpkin puree or leave chunky. Ideas for serving: cut small pumpkin and serve soup in it.

5 cup salad

Ingredients:

  • 1 cup diced turkey
  • dry cranberries
  • nuts of choice
  • apple diced
  • dressing – “I like miracle whip”

Mix the ingredients, chill them, and enjoy.