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Ingredients
- 1 skinned, cut up wild turkey, may be about 5 to 9 lbs. fresh or frozen..but thaw the frozen one.
- 1 teas. salt
- 1 large onion,chunked 2 cups of flour for 1/4 cup oil : coating the cut up turkey.
- 1 quart torn squash blossoms.
- 1cup dried apples 2 quarts of water
- combine all and let sit covered in fridge till you broth is ready.
- 1 1/2 quarts apple cider
- 1 cup dried unsweetened cranberries
- salt and pepper
- dumplings:
- 3 eggs beatten w/ 1 cup water
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Directions
cook the back, neck, and heart in the water about an hour simmering.
salt and pepper the turkey pieces and coat w/flour, set a side.
in a ``large`` cast iron skillet or dutch oven, fry the bacon in the oil till crisp, take out the bacon and save.
add the turkey pieces to the pot and brown all over.
w/all the turkey in the pot, add the onion, the dried apples,and cranberries.
pour in the apple cider and cover. place in 400 degree oven for 20 mins. then turn down to 350 and bake about 1 1/2 hours more.
take out of the oven and leave covered till your dumplings are cooked.
take the bones and heart out of the broth, cut up heart and save to add to the stew. add enough water to the broth to make 2 quarts.
bring the broth up to a good boil. and add teaspoons of the dumpling recipe to the broth
take them out of the broth after they cook about 3 mins. and set them aside in a bowl.{i
make all the dumplings at once by spreading out a piece of floured muslin,and drop the spoonfuls onto the flour cloth,you can also use an opened clean brown bag floured, then
drop them in the broth by the hand full}when all the dumplings are done. uncover your stew and put your turkey pieces on a large dish.
add enough of the broth to the pot w/the bacon bits and make a nice gravy. to serve, put the dumplings and some turkey on your plate and spoon on the gravy!
Note: if you shot the turkey, watch out for the ``shot`` it is wicked stuff to bite into, i have never been able to ``find`` all the shot when cleaning the turkey.
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