Recipes

Wash and dry turkey. Brush with bacon fat, salt and pepper. Mix onions and celery and one cup of white wine. Stuff bird with this mixture. Place turkey in a shallow pan. Dip cloth in bacon fat and cover turkey with it. Roast in 300 oven for 3 hours, basting often with drippings in pan and remaining wine. If the turkey varies in size from recipe, allow 20-25 minutes per pound roasting time. Before serving, discard onion and celery stuffing. Serves 8-10 people.

1 wild turkey approx. 15 lb.
Bacon fat
Salt and pepper
1 cup chopped onions
2 cups chopped celery
1 1/2 cups white wine
1 muslin cloth (approx 16” square)

Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce. Add chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture ontocenteer of each tortilla; roll up. Place 8 of the roll ups, seam side down, in each of two
8x11 baking dishes; top evenly with reserved sauce and remaining cheese. Bake at 375°F for 25 minutes.
Freeze it: Allow second casserole to cool. Double wrap tightly in aluminum foil or re-sealable airtight large plastic freezer bag and freeze for up to 2 months.
Reheat it: When reheating frozen casseroles, it is best to defrost in the refrigerator overnight. If reheating from frozen, bake in 350F oven allowing almost double the original baking time.

Dressing
1/2 cup Miracle Whip
1/2 cup Flour
3 cups Milk
1 pkg. (200g) Kraft Tex-Mex shredded cheese, divided
1 ½ lb. Boneless skinless chicken breast, cooked, cut into 1 inch pieces
1/2 cup Salsa
1/2 cup Chopped fresh parsley
16 Flour tortillas (6”)

In medium skillet bring 1/3 cup of water to boil. Add asparagus and salt, cook covered over high heat 5-8 minutes. Add more water if necessary then add butter and lemon juice after draining asparagus, toss until melted. Serve.