Wild turkeys, native to Ohio and other parts of the Midwest, are the traditional main course for a holiday feast. This easy recipe is perfect for Thanksgiving, Easter, Passover, or any family gathering. Buy the turkey dressed from an area
turkey farm or hunt for your own.
Prep Time: 5 hours, 30 minutes
Cook Time: 4 hours, 30 minutes
Ingredients:
- 14 Slices of bacon
- 1 cup chopped onion
- 1/4 cup chopped celery
- 1/2 cup water
- 1 (8 oz.) ackage of cornmeal stuffing mix
- 1 chicken bouillon cube
- 1/2 cup hot water
- 1 cup dry red wine
- 1 (10 to 12 lb.) wild turkey
Preparation:
Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Sauté the chopped onion and celery in bacon drippings. When the vegetables are tender, add 1⁄2 cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve the bouillon cube in 1⁄2 cup hot water. Add 1⁄2 cup red wine to bouillon. Add the bouillon-wine mixture to the stuffing mixture, and stuff the turkey. Transfer the turkey to a roasting pan. Lay 4 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 a 300-degree oven for 4 1⁄2 hours. Remove cover and foil. Pour remaining wine over the turkey. Baste every 10 minutes while cooking an additional 40 minutes. Yield: 12 to 15 servings.
