Bacon Wrapped Stuffed Wild Turkey
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STUFFING
Ingredients
1/4 cup butter
1 onion, finely chopped
2 cups cooked rice
2 cups dry bread crumbs
1 celery stalk
1 tsp sage
1/2 tsp salt
1/4 tsp pepper
1/2-1 cup turkey or chicken broth
Directions
Sauté onion in butter until onion is transparent. Combine rice, sautéed onion, bread crumbs, celery, sage, salt and pepper. Add enough broth to moisten ingredients.
WILD TURKEY
Ingredients
1 large tom, jake or hen
8 (or more) bacon strips
Directions
Hunt. Shoot. Dress. Butterfly the breast with a sharp fillet knife. Open and flatten the breast. Use two breasts side-by-side, slightly overlapped if they're on the small side. Place stuffing inside the breast - as much as you think will fit. Roll it up. Wrap that roll with bacon strips. Secure with twine. Season with fresh pepper. Toss in a 375F oven for 50 minutes, finishing with a broil blast if want some sizzle and crips.
GUACAMOLE
Ingredients
3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
