This recipe is tasty with other game birds also.
- 1 wild turkey dressed
- Bacon-Swiss Chard Stuffing (see below)
- Bacon slices 1 tablespoon shallots, chopped
- 1 turkey liver
- 2 cups game bird stock (or chicken stock)
- 1/4 cup white wine
- 3 to 4 tablespoons roux
- Freshly ground black pepper
- Salt if desired
- 2 teaspoons Cognac
Prepare wild turkey, but use Bacon-Swiss chard stuffing,(see below). Top bird with bacon slices. Then prepare liver enhanced gravy as follows:
While turkey is roasting, fry 1 slice bacon in a small skillet and remove (eat it if you want to). In the bacon grease, lightly saute the shallots and the turkey liver. Place game or chicken stock in a blender and add the cooked shallots and the liver; puree. When the bird is done, remove to a warm platter. In a separate saucepan, melt the roux and stir in the white wine, cooking for a few minutes. Add the liver- enhanced stock and any pan juices; cook until mixture boils, stirring constantly until thick and smooth. Check seasoning and stir in the Cognac; serve over sliced turkey. |
This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook. |
- 4 cups of stale white bread cubes (French or Italian Bread is fine)
- 3 slices bacon
- 2 tablespoons shallots, chopped
- 1/4 cup celery, chopped
- 1/4 pound Swiss Chard, chopped (about 1 cup loosely packed)
- 2 eggs, beaten
- 1 and 1/2 to 2 cups Game Bird Stock (or chicken broth or water) to moisten
- Freshly ground black pepper
- Salt if desired
- Fresh grating of nutmeg
Place bread cubes in a large mixing bowl. In a skillet, saute the bacon, remove and break into small pieces. In the bacon drippings, saute the shallots and celery; add the Swiss chard and saute it to remove some of the moisture content; cool.
Combine bacon pieces and shallot/Swiss chard mixture with bread cubes. Add beaten eggs and enough liquid to moisten thoroughly. Season with pepper, salt if desired and the nutmeg. Makes 4 to 6 cups.
This is a flavorful stuffing that does very well with the oft times strong taste of game birds.
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