Smothered Turkey Wings

6 turkey wings

  1 tablespoon salt

  1 teaspoon fresh ground black pepper

  1 teaspoon garlic powder

  1 teaspoon poultry seasoning

  1/2 teaspoon onion powder

  2 tablespoons of flour

 1/2 cup butter

 2 celery ribs, chopped

 1/2 medium onion, chopped

 1 small bell pepper,chopped

 1 teaspoon dried thyme

 1 teaspoon fresh ground black pepper

 7 tablespoons flour

 3-6 cups turkey or chicken broth

 2 cups milk

 Heat the cooking oil in a medium pot.

 Thoroughly wash and dry turkey wings. Stir together 2 Tablespoons of flour salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl. Toss turkey wings into the bowl to lightly coat evenly.

Fry the wings in the oil, over medium heat, turning, until they are just brown on both sides.

 Melt butter in a large heavy saucepan or dutch oven; add celery, bell pepper and onion; cook over medium-low heat until soft but not browned, about 5 minutes. Stir in thyme and pepper, cook 1 minute add flour stirring constantly, until light brown, about 5 minutes; slowly whisk in half the broth.

 4 Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes slowly whisk in milk and stir constantly until sauce returns to a simmer. Add the wings and cover and cook until tender, about 1 hour adding more broth if necessary. Ground dried chili pepper can be added to the wing seasoning and the sauce if you want.

Kentucky Hot Brown

1/4 cup Whole Butter

1/4 cup All Purpose Flour

1 Qt. Heavy Cream

1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish

Salt & Pepper to Taste

16 oz. Sliced Turkey Breast

2 Slices of Texas Toast (Crust removed)

4 slices of Crispy Bacon

2 slices of Tomato

Paprika, Parsley

In a large saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 8 ounces of turkey. Take a slice of tomato and place on top of the turkey. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Thanksgiving Tamales

Of course these can be made throughout the Holidays! 

Ingredients:

2 lbs. of Masa

3 Tablespoons paprika

3 Tablespoons salt

1 Tablespoon sage

1 Tablespoon cummin

3 Tablespoons celery seeds

3 Tablespoons garlic powder

2 Tablespoons onion powder

2 cups Turkey or Chicken broth

3/4 cup Lard

Filling

1 1/2 pounds shredded Turkey( more if needed)

small jar red pepper jelly

small can cranberry sauce

2 Tablespoons butter

salt, pepper, and chili powder to taste.

Package of corn husk.

Directions:

1. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry.

2. Take the first 4 ingredients of the filling in a skillet cook on medium stiring until sauce and jelly have melted and coated turkey. add salt, pepper and chili powder to taste.

4. Soak husk in warm water 30 minutes. pour of water cover.

5. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa with all dry ingredients stir in the lard mixture, adding broth as necessary to form a spongy dough.

6. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center, roll them up and steam for 45 min-1hr.