Poultry Recipes We Love!
| Duck with Mushrooms 2 ducks cut in pieces 1 small clove garlic,minced pinch thyme 4 ounces cubed ham 1 teaspoon chopped parsley 1/2 pound mushrooms Salt and pepper 3 tablespoons butter 12 small white onions 1 tablespoon flour Brown duck in butter. Add rest of ingredients except for onions. Saute 10 minutes. Stir often. Cover 1/2 of mixture with water. Simmer about 30 minutes until done. Add onions for the last 15 minutes. |
| Duck Breasts Fresh Ducks Flour Morton's Nature Seasoning (Garlic salt, onion salt, black pepper, MSG) Salt & Pepper Cooking oil 2 eggs 1 cup of milk Filet breasts from ducks. Place on cutting board and cut across the grain in 1/2 inch strips. Beat out with a tenderizer. Beat the eggs and mix with milk. Mix Nature's seasoning, salt, pepper and flour. Dip the strips in the egg batter then dredge in the flour mixture. Drop in hot oil. Remove as soon as brown. Do not over cook. One duck serves 2 people. |
| Raising your own home-grown poultry provides an abundance of delicious meat for the family. Here are recipes we have tried and loved! |
| Left Over Thanksgiving Turkey Casserole INGREDIENTS 1 (6 ounce) package dry bread stuffing mix 1 (16 ounce) container sour cream 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of celery soup 1 (1 ounce) package dry onion soup mix 2 (14.5 ounce) cans French-style green beans, drained 2 cups cooked, chopped turkey meat DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Prepare stuffing according to package directions. 3. In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix. 4. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing. 5.Bake in the preheated oven 30 minutes, or until browned and bubbly. |
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