Chicken, Turkey, Poultry and Game Bird Recipes

Artichoke Chicken

• 4 whole chicken breasts (about 3 lbs.), split up
• ¼ cup butter or margarine
• 2 cups sliced mushrooms
• 2 cans cream of chicken soup
• 1 large garlic clove, minced
• Generous dash crushed thume
1/8 teaspoon rosemary, crushed
• 2/3 cup light cream
• Slivered almonds for garnish

Use 1 large skillet, or prepare in 2 skillets (10-inch) by dividing ingredients equally. Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic and seasonings. Add chicken. Cover; cook over low heat 45 minutes. Stir now and then. Blend in cream; heat slowly. Serve with wild rice mix (like Rice-a-Roni). Garnish with toasted slivered almonds. 8 servings.

The ultimate sports bar food; recipes created at the famous Anchor Bar in Buffalo, New York. This recipe is printed from The Stockton Record newspaper (1/28/2009), and is the creation of Stocktonian Ian Hill, who is a native of western New York.

• 2½ pounds chicken wings
• 1/3 cup butter
• ½ cup hot sauce (or more to taste)
• Peanut or canola oil (or other oil with high smoking point) for frying

1. If necessary, defrost wings and split them at the joint.
2. Deep fry wings in 350-degree oil for 10-12 minutes, or bake wings on a greased or foil-lined cookie sheet 475-degrees for 45 minutes to 1 hour, turning once.
3. In a saucepan on the stovetop, melt butter and combine with hot sauce. Add more hot sauce if necessary, to taste.
4. Toss wings in sauce.

Serve with celery, carrots and creamy blue cheese dressing.

There are two steps to creating authentic Buffalo chicken wings: First: cook the wings, then toss them in hot sauce. If you use another sauce (say, lemon-pepper or teriyaki), you will not have authentic Buffalo wings!

A common recipe comes from Frank's Red Hot, which claims to be the secret ingredient in the original Buffalo wings at the Anchor Bar. You can buy Anchor Bar wing sauce by the bottle at Buffalowings.com.

Recipe courtesy the Neelys - Food Network.com

• 2 cups buttermilk
Juice of 1/2 lemon
• 1 tablespoon hot sauce
• ½ yellow onion, sliced
• 5 sprigs fresh thyme
• 3 cloves garlic, smashed
• Kosher salt and freshly ground black pepper
• 1 (3 lb.) chicken cut into 8 pieces, rinsed and patted dry
• 2 cups crushed corn flakes
• ¾ cup grated Parmesan cheese
• 2 teaspoons chopped fresh thyme

1. Preheat the oven to 400° F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
2. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
3. Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
4. Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
5. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

You can whip up this take-out favorite with just a little bit of prep. Serve with steamed rice.

• 4 (aout 1-3/4 lbs. total) boneless, skinless chicken breasts, thinly sliced
• 3 Tbs. dry sherry
• 2 tsp. grated fresh ginger
• 2 cloves garlic, sliced
• 4-½ tsp. cornstarch
• 3/4 cup low-sodium chicken (or vegetable) broth
• 2 Tbsp. low-sodium soy sauce
• 3 Tbsp. hoisin sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. mirin sauce
• 2 tsp. brown sugar
• 2 tsp. canola oil
• ½ cup unsalted toasted cashews
• 2 scallions, thinly sliced
• ¼ tsp. red pepper flakes

1. In a bowl combine chicken, sherry, ginger, garlic and 2 tsp. cornstarch. Chill 30 minutes. In another bowl, combine broth, soy sauce, hoisin, mirin, vinegar, sugar and 2-½ tsp. cornstarch; set aside.
2. Sauté 1 tsp. oil and half the chicken in a large nonstick skillet over medium-high heat until cooked through - about 5 min.; transfer to a plate. Repeat with remaining chicken and oil.
3. Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens - about 1 minute. Add cashes and serve with scallions and red-pepper flakes.

Per serving: 418 calories; 13.5 g. total fat, 2.5 g. sat fat, 630 mg. sodium, 19 g. carbs, 115 mg. chol., 41 g. protein, 1 g. fiber.

Recipe courtesy of LADIES HOME JOURNAL - Sept. 2010

Known as "alambre", this tumble of griddled meat and cheese is a Mexico City favorite.

• 1 tablespoon vegetable oil
• 6 oz. 1/3-inch-diced slab bacon
• 12 oz. fresh chorizo, casings removed and meat crumbled
• 12 oz. skinless, boneless chicken thighs, cut ino strips
• 2 red bell peppers, cut into strips
• 1 large red onion, thinly sliced
• 8 oz. Oaxaca cheese, or mozzarella cheese, torn

Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring until browned in spots - 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve.

Serve with flour tortillas, avocado, cilantro, salsa and lime wedges.

Food and Wine Magazine - January 2012

• 6 boneless, skinless chicken breast halves (about 6 oz. each)
• Juice of 1 lemon
• Salt & freshly ground black pepper
• 2 T. canola oil<.li>
• 1 small onion, chopped (about ½ cup)
• 2 scallions (white part & 1 inch of the greens) chopped
• 2 large cloves garlic, chopped
• 1 tsp. dried oregano, crumbled
• ½ tsp. ground cumin
• 1 bunch fresh cilantro, tops only coarsely chopped
• 1 cup chicken broth
• Pinch of cayenne pepper
• 1 tsp. cornstarch, mixed with 2 tablespoons cold water (opt.)

Place the chicken between 2 pieces of plastic wrap and pound on both sides with a meat mallet to get a fairly even thickness. Sprinkle with the lemon juice and salt and pepper to taste. Cover with plastic wrap and let marinate in the refrigerator for 1 hour.

In a large skillet, heat the oil over medium heat. Dry the breasts with paper towels and cook on both sides until lightly colored, about 3 minutes per side. Transfer the breasts to a platter and set aside. Add the onion, scallions, garlic, oregano and cumin to the skillet. Reduce the heat to low and cook, stirring a few times, for 5 minutes. Transfer to a blender; add the cilantro and chicken broth and process until smooth. Return to the skillet and add the chicken and cayenne. Simmer until cooked all the way through, about 10 minutes. Season with salt and black pepper to taste. If the sauce is too thin, thicken with the cornstarch slurry. Serve hot. Serves 4 to 6.

Submitted by Jack Lloyd, Mill Valley, California (his favorite)

• 2 Packages of chicken breasts
• 2 Tablespoons cooking oil
• 1 medium chopped onion
• 1 clove garlic, crushed
• 1/8 teaspoon Cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed coriander seeds
• 1/4 teaspoon tumeric
• 1/4 Cup Teriyaki (Soy) Sauce
• Salt and Pepper
• 1/4 Cup white wine
• 1 Cup rice
• Lime Juice

Wash and cut up chicken. Fry the onions and garlic in heated oil; remove and place in separate container. Add additional oil and add chicken on medium temperature until both sides are brown. Then add red pepper, cumin, coriander, turmeric, Teriyaki, wine, onions and garlic. Bring to a boil; reduce heat, cover and cook until chicken is tender (15 to 20 minutes). Add lime juice before serving. Serve with rice (follow cooking directions and timing on package).

Recipe by Stella Romo, (Mom), Stockton, California

• 1 jar Doña Maria Mole
• 1 whole chicken, cut up; or pieces that you prefer
• ¼ to ½ cup peanut butter (creamy)
• Mexican chocolate - ½ tablet crushed

Cook chicken in water; add salt to taste.

In a separate pot, put mole, peanut butter and chocolate; mixing together while chocolate and peanut butter melt.

When chicken is tender, add broth to mole mixture a little at a time, making a thick sauce, to the consistency that you like. It should not be "soupy", but rather thick and rich. Add chicken pieces.

Serve with rice and beans.

Recipe courtesy of Holidays in Alicante

• 1 kg (2 pounds) of skinless and boneless chicken meat
• 2 large sweet green peppers
• 1 kg (2 pounds) of fresh peas
• 2 artichokes (quartered and blanched - optional)
• 2 tomatoes (grated or chopped)
• 3 cloves of garlic
• 1/2 kg (1 pound) of rice for paella
• 1 liter of water, or chicken broth (4 to 5 cups)
• 1/2 cup of olive oil
• saffron, salt and pepper to taste
• a bit of parsley

Cut fresh green pepper into square pieces and fry in olive oil until soft; remove from pan and reserve. Fry pieces of chicken meat in the remaining oil in the paella pan; add more olive oil if necessary. Once chicken is ready, add peas, grated tomato and artichokes. Mix well and gradually pour in rice and water or broth, constantly moving the ingredients.

In a mortar and pestle, mash parsley, garlic, salt and saffron, diluted with a bit of water. Add them to the paella and distribute well. Return green pepper to the pan.

Cook paella for about 15 minutes more on high heat, shaking the paella pan and taking care that the water evaporates uniformly. The rice should absorb all of the liquid. Once paella is ready, leave it rest for 5 minutes before serving. You can also garnish paella with strips of red and green pepper (optional).

Published from "Relish" Magazine - 2007

This is delish....and the easiest chicken recipe ever!!!!!

Cooking the paprika with the onions brings out the spice's sweetness. Be sure not to let the sauce come to a boil. This can be made in a crockpot; just add onions to bottom of crock pot and sprinkle with paprika. Mix well; add other ingredients and cook on low for 4-6 hours.

• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 2 tablespoons sweet Hungarian paprika
• 2-1/2 lbs. chicken pieces (about 8 servings)
• 1/2 cup chicken broth
• 4 ripe plum tomatoes, peeled and finely diced
• 1 red bell pepper, seeded and finely diced
• Salt, to taste
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• Noodles, for serving
• Chopped parsley for garnish

1. Heat the vegetable oil in a large Dutch oven over low heat. Wilt the onions over low heat for 10 to 15 minutes. Do not brown. Sprinkle with the paprika and cook, stirring for 1 minute.
2. Add the chicken, broth, tomatoes and bell pepper. Season with salt and stir to combine. Bring to a boil, reduce the heat to medium-low, then simmer -- DO NOT BOIL -- partially covered for 50 minutes, stirring occasionally.
3. While the chicken is cooking, mix the sour cream and flour together in a small bowl; set aside.
4. When the chicken has cooked for 50 minutes, remove to a bowl. Cook the sauce over medium heat, uncovered, for 10 minutes to reduce it slightly. Pour 1/2 cup of sauce into the sour cream mixture and whisk until smooth; then slowly whisk back into the sauce pot. Adjust the seasoning. Return chicken to pot, covering well with sauce. Heat through over low heat. If using crockpot: when chicken is done, remove to a bowl and cook sauce on high for about 20 minutes to reduce; then prepare sour cream mixture.

Serve over noodles; and garnish with parsley.

I am pleased to inform you that I have published my recipe for Chicken Paprikash on the Food and Recipes page of Truck-Drivers-Money-Saving-Tips.com.

Spray 6-quart saucepot with nonstick cooking spray. Pat dry 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces, and sprinkle with ½ teaspoon salt. Heat pot on medium-high; add chicken to pot. Cook 3 to 4 minutes minutes or until browwned all over, turning. Add 1 can pumpkin (15 oz.), 1 can (14.5 oz.) stewed tomatoes, ½ cup peanut butter, ½ cup water, and ½ teaspoon ground coriander; break up tomatoes with spoon. Heat to boiling on high. Reduce heat to medium; simmer 5 minutes or until chicken is no longer pink in center. Serves 4.

From Good Housekeeping's "5 Ideas for Canned Pumpkin" - November 2010.

Submitted by Jack Lloyd, Mill Valley, California

• 8 chicken breast halves, boned and skinned
• olive oil
• flour
• 1-1/2 Tablespoons fresh lemon juice
• 2 Tablespoons capers
• 6 Tablespoons butter
• 1-1/4 Cup white wine
• Salt and Pepper to taste
• 1/3 Cup chicken broth
• 1/4 chopped Italian parsley

Flatten chicken breasts by pounding. Heat oil in a large saute pan. Lightly flour the chicken breasts and saute in oil until done, about 4 minutes on each side.

Keeping chicken breasts in pan, add wine and cook on high heat for approximately one minute. Add lemon juice, butter, chicken broth, salt, pepper and capers.

Continue cooking over low heat until sauce is reduced by half.

Remove chicken from pan and arrange on a large platter. Heat sauce a bit more, then pour over chicken. Sprinkle fresh parsley on top.

Serves 4.

I add a little sugar to this to overcome the lemons!

Recipe courtesy of Michele Barry, from the "Very Special Cooks" Cookbook of the Volunteer Service Council of St. Louis, Missouri

• 1/3 cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tsp. minced garlic
• ¼ cup pitted, chopped, good-quality black olives
• Kosher salt & freshly cracked black pepper to taste
• 2 ripe, but firm peaches, pitted and each cut into 8 chunks
• 1 cup flat parsley leaves, well washed & dried
• 2 lbs. boneless, skin-on split chicken breasts
• 1 lb. hot Italian sausage links
• 2 red bell peppers, halved and seeded
• 1 red onion, peeled and sliced thick
• ¼ cup vegetable oil
• ½ lb. very thinly shaved Pecorino Romano cheese

Light the grill to medium heat. In a large bowl, whisk oil, vinegar, garlic, black olives, salt and pepper. Stir in peaches and parsley.

Salt and pepper chicken and grill skin side down until done. Put sausage on grill until heated through. Cut chicken and sausage into bite-size pieces. Place in bowl with peaches. Oil and salt and pepper the peppers and onions; grill until well browned. Cut into bite-size pieces also and add to the bowl. Toss all together until well coated. Sorinkle with Pecorino. Serves 6-8.

This recipe contributed by Susan K. Gray

• 15 chicken wings (about 3 lbs.)
• 1 cup honey
• 1/2 cup catsup
• 1/2 cup soy sauce
• 2 teaspoons vegetable oil
• 2 large cloves garlic, crushed and minced
• black pepper

Preheat oven to 375F. Cut off bony tips of wings (reserve for another use). Cut back wing in half at the joint. Place in a single layer in a shallow 3-quart baking dish. In a medium bowl, stir honey, catsup, soy sauce, oil, garlic and pepper until blended. Pour over chicken pieces turning to coat. Bake for 1-1/4 to 1-1/2 hours or until browned, basting occasionally.

To serve, transfer to a chafing dish or hot tray. Serve with small plates and napkins. Makes 32 appetizers.

Makes 4 servings. Slow Cook:3 hours, 15 minutes on HIGH or 5 hours, 15 minutes on LOW.

• 3 pounds boneles, skinless chicken thighs
• 2 onions, thinly sliced
• 3 garlic cloves, minced
• ½ cup golden raisins
• 1-¾ teaspoons garam masala
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup low-sodium chicken broth
• ½ cup plain yogurt
• 1/3 cup toasted slivered almonds
• 2 cups cooked basmati rice

1. Combine chicken, onions, garlic, raisins, 1 teaspoon of the garam masala, ¼ teaspoon of the salt, the pepper and broth in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.
2. In a small bowl, stir together the remaining ¾ teaspoon garam masala, remaining ¼ teaspoon salt, the yogurt and cornstarch. Remove chicken to platter and keep warm.
3. Whisk yogurt mixture into slow cooker bowl and cover; cook an additional 15 minutes or until sauce has thickened. Stir in almonds and serve sauce with chicken over rice.

Per Serving: 621 calories, 24g fat (5g saturated), 73g protein, 33g carbohydrate, 3g fiber, 717mg sodium, 333mg cholesterol

Copied from Family Circle Magazine - Slow Cooker Recipes.

Recipe Courtesy of Rachael Ray, Television Food Network

• 1 ½ pounds chicken breast or chicken tenders, cut into chunks
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
• ¼ cup all-purpose unbleached flour
• Coarse salt
• 1 tablespoon (a splash) white or rice wine vinegar
• ½ cup chicken broth or stock
• 8 ounces (1 cup) prepared lemon curd
• ¼ cup hot water
• 1 lemon, zested
• 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.

Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.

Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.

Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

You can also make your own Lemon Curd if you have time, using Ina Garten's Recipe for Lemon Curd

• 1 tbsp of vegetable oil
• 4 diced medium sized chicken breasts
• 1 jar of Patak's Vindaloo cooking sauce

Heat 1 tbsp vegetable oil in a large pan. Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins). Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally.

Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly.

Serves 4

Ingredients:

• 3½-4 lb. chicken, cut into serving pieces
• Kosher salt
• ¼ cup Filippo Berio Extra Virgin Olive Oil
• 1 medium onion, chopped
• 2 medium carots, chopped
• 4 celery stalks, chopped
• 2 tablespoons chopped fresh parsley
• 2 garlic heads, separated into unpeeled cloves (about 25 cloves)
• ¼ cup dry white wine
• ¼ cup water
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried rosemary
• ½ teaspoon dried oregano

Directions:

1. Preheat oven to 350°F. Season chicken with salt. Heat olive oil in a heavy skillet and sauté chicken for about 15 minutes, over medium heat until lightly browned.
2. Place onion, celery, carrots and parsley in the bottom of a large ovenproof casserole. Layer chicken over begetables. Tuck garlic cloves between chicken pieces. Pour wine and water over chicken. Sprinkle with thyme, basil, rosemary and oregano.
3. Cover casserole and bake for 1½ hours. Don't life the cover until cooking time is complete.

Copied from Filippo Berio newspaper ad

Recipe courtesy Aarti Sequeria - Food Network

• 2 boneless, skinless chicken breasts
• 2 cups Aarti's Tandoori Marinade, recipe follows, divided
• 1 tablespoon vegetable oil
• 1 teaspoon honey
• 4 cups mixed salad greens
• Olive oil, to taste
• Lemon juice, to taste
• Kosher salt and freshly ground black pepper, to taste

Aarti's Tandoori Marinade:

• 2 chiles de arbol
• 3 tablespoons fenugreek seeds
• 1 tablespoon coriander seeds
• 5 cloves
• Seeds from 4 green cardamom pods
• Seeds from 1 black cardamom pod
• 3 tablespoons paprika
• 1 teaspoon ground cinnamon
• 8 cloves garlic
• 1 (2-inch) piece fresh ginger, peeled
• 4 cups plain yogurt (recommended: full fat)
• ½ cup peanut oil
• Juice of 2 limes
• Kosher salt and freshly ground black pepper

Toss the chicken breasts in 1 cup tandoori marinade. Cover and refrigerate for at least 2 hours, or up to overnight.

In a saute pan, heat the vegetable oil, and cook the chicken for about 7 minutes per side, until cooked through. Alternately, you can also grill the chicken. Remove the chicken from the pan and pour the remaining 1 cup of marinade into the pan and bring to a gentle simmer. Stir in the honey and turn off the heat. Toss the salad greens with some olive oil, a squirt of lemon juice and salt, and pepper, to taste. Serve each chicken breast over a bed of greens and top with the heated tandoori sauce.

To make the Marinade:

Put the chiles, fenugreek seeds, coriander seeds, cloves, seeds from cardamom pods (Cook's Note: Crush the pods to open, remove the seeds and throw away the hulls.), paprika, and cinnamon in a saute pan over medium heat until fragrant and toasty, about 5 minutes. Stir to avoid burning. Pour the mixture into a coffee or spice grinder and grind to a fine powder.

Throw the garlic and ginger into a food processor or blender and pulse until finely minced, then add the yogurt, oil, and lime juice. Process the mixture until as smooth as possible. Add the spice powder and process again. Season the mixture with salt, and pepper, to taste. Keep the marinade in the refrigerator until ready to use.

Cook's Note: If you are going to use the marinade immediately include the lime juice. If you are using the marinade at a later time, use lime zest instead so that the yogurt doesn't curdle.

• 5 tablespoons Thai curry paste
• 1 lb. chicken breast, cubed
• 2 tablespoons olive oil
• 2 bay leaves
• 1 onion, chopped
• 1 tsp. dried lemon grass, soaked in a little water
• 7 oz. (220g) creamed coconut
• 1 oz. fresh basil leaves

1. Place the curry paste in a bowl, add the chicken, coat well and marinate briefly.
2. Heat the oil in a pan over a high heat. Add bay leaves, onion and lemon grass, stir briefly and add the marinated chicken pieces. Cook mixture for a further 5 minutes, until it is browned.
3. Stir in 1 pint (600ml) of hot water and bring to the boil. Reduce heat and simmer for 20 minutes. Add creamed coconut and stir well. Garnish with the fresh basil and serve at once with boiled rice.

Recipe from Toni's Collection

Place in a food processor: 2 jalapeno chilis, deseeded; ½ cup chopped onion; 1/8 cup peeled ginger root chunks; handful of fresh cilantro; juice of 1 lime; ½ cup coconut milk; 3 garlic cloves; 1 tsp. garam masala or curry powder. Process until all is blended well.

Brown your chicken pieces in olive oil (can use chicken breast; cut in chunks; or chicken thighs). When browned; remove from pan and set aside. Pour in chili mixture from food processor and stir; bringing up all browned bits from bottom of pan; pour in a little more coconut milk and juice of 1 more lime; cook for 5 minutes until mixture warm and flavors blended. Place chicken pieces back into mixture in pan and simmer until chicken is cooked through (at least 20 minutes for thighs). If you need more liquid during simmering process; add coconut milk.

Serve over Coconut Rice.

Extra elegant croquettes with a sherry-tinged mushroom gravy. The turkey should be chopped very fine If you have a blender or food processor, just whir the turkey for 20 seconds.

• 3 cups finely chopped turkey
• 3 hard-cooked eggs, finely chopped
• 1 cup finely chopped fresh mushrooms
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon utmeg
• ¼ teaspoon poultry seasoning
• 1 egg, beaten
• ¼ cup flour
• 1 more egg
• 2 Tablespoon milk
• ¾ cup dry bread crumbs
• 2 cups cooking oil

Gravy:

• 2 (1-oz.) pkgs. mushroom-gravy mix; or 1 (10¾-oz.) can mushroom gravy
• 2 Tablespoons dry sherry orMadeira

1. Combine 3 cups turkey, 3 yard-cooked eggs and 1 cup fresh mushrooms, all finely chopped, with ¾ teaspoon salt and ¼ teaspoon each pepper, nutmeg and poultry seasoning.
2. Stir in 1 beaten egg. Shape into 12 balls, using ¼ cup turkey mixture for each. Sprinkle with ¼ cup flour. Dip into a mixture of 1 egg beaten ith 2 tablespoons milk. Roll into ¾ cup dry bread crumbs. Cover and refrigerate at least 30 minutes.
3. Heat 2 cups cooking oil in a deep saucepan to 375°F. Slide balls in, 2 or 3 at a time, and cook 3 to 4 minutes or until golden brown. Drain on paper towels.
4. Serve with Mushroom Gravy: Prepare mushroom-gravy mix according to package directions (or heat 1 can of mushroom gravy). Stir in 2 tablespoons dry sherry or Madeira.

Note: If desired, turkey balls can be flattened into patties, breaded and sautéed gently in butter or margarine until lightly browned and heated through.

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