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SMOKED TURKEY POSS DUP

Ingredients: 12 turkey 1 Cup(s) wine white, dry 1 onion, whole 1 garlic clove, whole -1 1 Teaspoon(s) mint, dried; crushed 2 parsley; chopped 6 Drop(s) peychaud's bitters Directions: Prepare smoker. While briquets are starting to burn, sprinkle carcass and cavity with salt and cayenne pepper. I put a whole onion inside the cavity, but you can make a stuffing if you like. Be careful not to use ingredients in the stuffing that will spoil too quickly. I put a pork roast on the top rack of my smoker and a turkey on the bottom rack. Then I fill the water pan plumb up and let it cook while I sleep at night. From Justin Wilson ' s Gourmet and Gourmand Cookbook per Fred Towner Submitted By SAM WARING < SAM.WARING@382-91-12.IMA.INFOMAIL.COM > On MON, 20 NOV 1995 145822 GMT
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Set aside Tempting turkey loaf PREHEAT OVEN TO 400 DEGREES.IN MIXING BOWL,COMBINE GROUND TURKEY WITH EGG.SAUTE ONIONSIN NON STICK SKILLET UNTIL LIMP.ADD TO TURKEY MIXTURE ALON WITH THE BREAD CRUMBS,MUSHROOMS,WORCHESTERSHIRE SAUCE,PARSLEY,THYME,SALT A PEPPER;BLEND WELL.THE FAT AND MOIST Donna german's turkey stuffing Saute celery and onion in the butter/margarine until soft; toss with bread in a bowl. Add warmed broth and season and mix until well belnded. Stuff bird or bake in a covered casserole at 350 F. for 20 minutes. From: The Bread Machine Newslet