NOW:53208:USA01012
http://widgets.journalinteractive.com/cache/JIResponseCacher.ashx?duration=5&url=http%3A%2F%2Fdata.wp.myweather.net%2FeWxII%2F%3Fdata%3D*USA01012
21°
H 25° L 16°
Clear | 16MPH

Gas Pains

Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.

Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.

Talkin' Turkey and the Recipe of the Day

Hunt'n, Terrific Cooking

Turkey Tidbits With Cranberry Dip

This is a fun recipe.  As both you and the major contributor are intimately involved in the process. 

You start by getting up really early in the morning to patiently lay in wait for a nice big gobbler to come your way.

You have to croon sexy come hither turkey sounds on your turkey call. 

The mature gobblers are not thinking very clearly this time of year because they have romance on their minds and you might just be cagey enough to bag a bird like this one.

 

A nice 24 pounder.  Big spurs too.  If you want to read about it go here.

If you're not interested in purchasing a firearm, patterning it, or scouting, or learning to talk turkey you can also skip all of those steps and sleep-in.  Simply go over to Metcalf's Sentry and purchase some turkey breast tenderloins from Mr. Metcalf.

Trust me - the recipe will taste almost as fantastic.

While this recipe was destined to be an appetizer I found that if you add a couple of sides it will easily make a meal for four.

Here you go-

1/2 cup sour cream

1T lemon juice

1t prepared horseradish

1/4t salt

1 pound of turkey breast tenderloins cut into 1-inch pieces

2/3 cup of bread crumbs

2/3 cup finely-ground walnuts

2T butter - melted

To make the cranberry dip you need the following-

1 cup of jellied cranberry sauce (if you prefer whole cranberry sauce like I do feel free to substitute)

1/4 cup sour cream

2t prepared horseradish

In a non-metal bowl blend the sour cream with the lemon juice. horseradish and salt.  Add the turkey and toss until it is well-coated.  Cover and marinate in the fridge for 2 to 24 hours.

Grease a baking pan. Combine bread crumbs and walnuts in a bowl.  Coat the turkey pieces in the bread crumb mixture.  Place turkey in the pan and drizzle with butter. 

Broil for 15 minutes or so until thoroughly cooked and golden.

Make the dip by blending the cranberry sauce, sour cream and horseradish.  Dip can be prepared 24 hours in-advance.

Serve the turkey with the dip.  I recommend  you accompany it with a side salad some crusty rolls and a Berringer Chardonnay.

By the way - do not be afraid of the horseradish.  In this recipe it is very subtle and absolutely delightful.

Adapted from Phyllis Cupit from Hermitage, Tennessee. This recipe, among others, can be found in the National Wild Turkey Federation's cookbook - Wild About Turkey

This site uses Facebook comments to make it easier for you to contribute. If you see a comment you would like to flag for spam or abuse, click the "x" in the upper right of it. By posting, you agree to our Terms of Use.

Page Tools

Advertisement