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Cook dishes from turkey

Tasty turkey

  • 2 Turkey drumsticks
  • 4 stalks celery
  • 3 med. onions
  • 2 tbsp. black pepper
  • Lowery seasoning salt
  • 3 med. green peppers
  • 2 tbsp. salt
  • Self-rising cornmeal
  • Self-rising flour
  • 4 tbsp. butter (Crockery Shed Spread)
  • 1/2 c. Miracle Whip
  • 2 tbsp. garlic powder
  • 1 doz. unsalted crackers
  • 4 eggs
  • 1/2 c. sugar

Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown.


Marinated Turkey Breast

  • 1 turkey breast, thawed
  • 1/2 c. soy sauce
  • 1/2 c. olive oil
  • 1 1/2 c. 7-UP
  • Garlic to taste (approximately 1/2
  • to 1 tsp. powder or 2 cloves diced)

Combine liquid ingredients and garlic in roasting bag or gallon plastic bag. Add turkey breast; seal and turn so roast can be coated with seasonings. Marinate in refrigerator at least 2 hours (preferably overnight). Remove turkey from marinade and slice 1/2-inch thick. Grill over charcoal until cooked through. Watch carefully as it will have a tendency to stick to grill.


Apricot Stuffing for Turkey 

  • 1 cup dried apricots
  • 1 cup water
  • 1 Tbsp. brown sugar
  • 1 tablespoons lemon juice
  • 1/2 cup butter or margarine
  • 1 (8 ounce) package herb-seasoned stuffing
  • 1/2 cup slivered almonds
  • 1/4 tablespoon salt


Turkey in Orange Sauce

  • 2 tablespoons CRISCO shortening
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon poultry seasoning
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 1/2 pounds roast turkey white meat, thinly sliced

Melt Crisco in a large heavy skillet over medium heat. Add orange juice concentrate, 1/2 cup water, and lemon juice; stir until blended. Combine brown sugar, salt, ginger, thyme, and poultry seasoning; mix with ingredients in skillet. Bring to boiling, stirring constantly. Cover and simmer for 15 minutes, stirring occasionally. Blend cornstarch and 1 tablespoon cold water; stir into orange sauce. Cook, stirring constantly, until sauce comes to boiling. Cook and stir for 2 minutes. Add sliced turkey and heat thoroughly. Garnish with parsley, if desired.

Simmer apricots, brown sugar and lemon juice in saucepan for 5 minutes. Drain, reserving liquid. Add water to make 1 cup. Return to saucepan with butter and heat until butter is melted. Stir in stuffing, almonds and salt. Cut apricots in strips and add to stuffing mixture. Will stuff 8 to 10 pound turkey.


Turkey Drumstick


  • 4 turkey drumsticks (about 1 to 1 1/4 lbs. each)
  • 1/2 C. flour
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 1/4 C. olive oil
  • 2 lg. onions, chopped
  • 2 cloves garlic, chopped
  • 1 C. chicken broth
  • 1/2 C. dry red wine
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary

Instructions: Rinse turkey legs, pat dry with paper towels. In a shallow bowl, combine flour, salt, pepper, and oregano. Dust turkey legs lightly with flour mix. Set flour mix aside (it will be used later to make gravy).

Heat olive oil in a large skillet over medium heat. Add turkey legs (only a couple at a time-- don't crowd them in the pan) and brown lightly on all sides. Transfer turkey legs to a large casserole dish or baking pan (4-6 quart capacity). Add onions and garlic to the hot oil already in the skillet. Cook until softened. Add broth and wine, bring to a boil. Add bay leaf, thyme, and rosemary. Remove from heat and pour over turkey.

Bake turkey drumsticks, covered, in a preheated 325 degree F oven for 2 to 2 1/2 hours, or until very tender. (If cooking turkey drumsticks that are a bit smaller, check the internal temperature a bit earlier-- you don't want them to overcook).

Remove turkey legs from baking pan and keep warm. Measure reserved flour mix (leftover from dusting turkey legs) and combine with an equal amount of cold water or chicken broth. Either stir this into pan juices directly in pan, or, if you don't want bits of onion in your gravy, strain drippings into a saucepan. Cook, stirring, til gravy boils and thickens to your preferred consistency.