5 lb Cubed venison
1 lb Cubed suet
3 tb Salt
1 tb Black pepper
1 ts Red or cayenne pepper
1 ts Paprika
1 ts Sage
2 ts Garlic powder
Sausage casings after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.
3 c Mixed vegetables
- such as artichoke hearts, - asparagus, mushrooms, - broccoli or cauliflower 1 c Cooked spinach; chopped
2 tb Olive oil
2 md Onions; roughly diced
1/2 c Bread crumbs
3/4 c Egg whites
1/2 ts Ground coriander
1 ts Minced garlic
1/2 ts Salt; or as desired
1/2 ts Ground white pepper
1 ts Fresh rosemary leaves -OR-
1/2 ts -Dried rosemary leaves
4 Feet sausage casing
ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook for 10 minutes. Remove vegetables from heat and scrape the mixture into a food processor. Add the egg whites and bread crumbs and puree until smooth. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 7 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins.
5 pounds To 7 lb bone-in turkey -- brea
1/4 cup Butter or margarine -- melted
24 ounces Bulk pork sausage
2 cups Sliced celery
2 medium Onions -- chopped
4 cups Dry bread cubes
2 cups Pecan halves
1 cup Raisins
2/3 cup Chicken broth
2 Eggs -- beaten
1 teaspoon Salt
1/2 teaspoon Rubbed sage
1/4 teaspoon Pepper
"Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender." ~ Aura Lee Johnson Rinse turkey breast and pat dry. Place with breast side up in a shallow baking dish. Brush with butter. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until the internal temperature reaches 170 degrees. Cover loosely with foil to prevent excess browning if necessary. Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from the heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour. Serve with sliced turkey.
1 pound ground turkey
2 drops liquid smoke flavoring
2 teaspoons salt
1 1/4 teaspoons sage
1 teaspoon sugar
1/2 teaspoon ginger
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1/4 teaspoon cayenne
Mix all ingredients well. Shape as desired.
1 lb Turkey kielbasa sausages
1 Chopped onion
1 cn 28 oz, Sauerkraut
1/2 c Dry white wine
1/4 c Chopped sweet pepper
Grill the sausages. Combine with remaining ingrediants. Simmer uncovered 10 minutes.