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Stuffed Wild Turkey

1 (10 lbs) wild Turkey [dressed]
8 sl Bacon
1 c Onion [chopped]
1/4 c Celery [chopped]
1/2 c Water
1 pk Corn bread stuffing mix [herb-seasoned]
1 (cube) chicken bouillon
1/2 c Hot water
1/2 c Burgundy
6 sl Bacon
1/2 c Burgundy


Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet `til CRISP, then drain reserving the drippings. Saute the onions and celery in the bacon drippings in a skillet `til brown, and add 1/2 cup of water and simmer fo 5 min. Combine the stuffing mix, boullion cube (dissolved in 1/2 c of hot water), 1/2 c burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey. Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. Place the lid on the roaster and bake at 300 degrees F for 4 1/2 hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min. Let stand for 10 min. before slicing and serve.


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