Turkey Recipies Recepies

TURKEY ENCHILADAS

• 2 (10 3/4-ounce cans of cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup diced green chilies
• 12 tortillas, flour or corn
• 1 cup Monterey Jack cheese
• 1 cup Cheddar cheese
• 1/2 cup chopped onion
• 2 cups cooked, cubed wild turkey
• Nonstick cooking spray

Combine soup, sour cream, and chilies. Heat throughly. Warm tortillas in damp paper towl in microwave. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Mix cheeses, onion, turkey, and 1 cup soup mixture. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla. Roll tortillas and place in baking pan. Pour remaining soup mixture over top. Cover and bake at 350 degrees for 30 minutes. Uncover and top with sliced ripe oilves and additional cheese if desired. Yield: 4 to 5 servings
Smoked Wild Turkey Clean and trim turkey and stuff inside with celery stalks and quartered onions.

Mix:

• 1/2 c. Olive Oil
• 1-2 Tblsp. Rosemary
• 1-2 Tblsp Thyme Leaves
• 3-4 Cloves Garlic Minced
• Rub turkey inside and out with mixture.
• 2 Large Vidalia Onion cut in quarters.
• 1 pound Thick Sliced Smoked Bacon

Separate onions into single layers and cover entire turkey with single layers of onion and secure with toothpicks. Place bacon over entire turkey hooking it over the toothpicks. Place turkey in smoker, using charcoal and whatever chunks of wood you prefer...we like hickory...and smoke for at least 6-8 hours. Enjoy!