Turkey has traditionally been a neglected food, considered to be a festive bird for only holiday dinners.  However, turkey is a versatile food.  It is a delightful change of pace for any menu.  It is nutritious and economical.  My family eats turkey at least once a week.  Here are three of my favorite turkey recipes:

 Turkey Marengo

Tiny onions in seasoned tomato sauce served over tender braised turkey


6 Keller’s Turkey Wings

1 Cup Flour

1 Teaspoon Salt

¼ Teaspoon Pepper

1 Teaspoon Oregano

1/3 Cup Melted Butter

Marengo Sauce:

2/3 Cup Butter

¼ Pound Small Onions

1 Clove Garlic Minced

¼ Cup Flour

7/8 Cup Water

3 Ounces Fresh Mushrooms

2 Pints Fresh Tomatoes Chopped

2 Teaspoon Salt

Pepper to Taste

Cooking Instructions:

  1. Wash turkey wings, dry and separate at the joints.
  2. Dredge turkey with flour, salt, pepper and oregano
  3. Arrange the turkey in a single layer in a greased baking dish.
  4. Pour melted butter over the turkey and bake at 350 degrees F for 45 minutes or until brown.
  5. Add a small amount of water, cover, and bake at 325 degrees F for 2 hours or until very tender.

Marengo Sauce:

  1. In meantime, simmer onions, garlic, mushrooms and tomatoes in butter in a covered skillet for 15 minutes stirring often.
  2. Stir in flour and water. Heat, stirring until smooth and thick.  Continue to cook, covered for 10 minutes.
  3. Season to taste.
  4. Remove turkey wings to heated platter. Pour sauce over the turkey. 

 Turkey Wings A La Stroganoff


5 pounds Keller’s Turkey Wings

1 Cup Flour

1 Teaspoon Salt

¼ Teaspoon Pepper

¼ Cup Melted Butter

1 Quart Turkey Broth

½ Cup Fresh Mushroom Pieces

1/3 Cup Tomato Paste

¾ Cup Sour Cream

¼ Cup Buttermilk

Cooking Instructions:

  1. Wash and separate turkey wings at joints.
  2. Drain turkey pieces and pat dry; dredge with salt, pepper and flour.
  3. Arrange turkey pieces in a single layer in a large greased baking dish. Pour melted butter over the turkey.  Bake at 350 degrees F for 45 minutes or until turkey is well browned.
  4. Add turkey broth, mushrooms and tomato paste; cover and bake at 325 degrees for 1 ½ to 2 hours or until very tender. If necessary, add more broth.
  5. Just before serving, stir in sour cream that’s been mixed with buttermilk; blend and heat gently. Season to taste.  Serve over hot whole wheat or spinach noodles.

Individual Turkey Pies

A treat your entire family will love!


1 pound Keller’s Fresh Turkey Wings

1 pound Keller’s Fresh Turkey Legs

¼ Cup Butter

¼ Small Onion Chopped

½ Cup Flour

1 Teaspoon Salt

Dash Pepper

¼ Teaspoon Celery Salt

1 ¼ Cup Turkey Stock

1 ¼ Cup Milk

6 Pie Pastry Tops

4 Carrots Cooked and Diced

8 Ounces Peas Cooked

Cooking Instructions:

  1. Simmer turkey wings and legs until tender 1 ½- 2 hours.
  2. Strip meat from bone and cube.
  3. To make sauce: Melt butter, add diced onion and cook until onion is tender.
  4. Add hot turkey stock and milk. Cook until thickened.  Add more seasoning, if necessary.
  5. Put 1 heaping tablespoon of cubed cooked turkey meat into casseroles. Add ½ to ¾ Cup Hot turkey.
  6. For tops of turkey pies, cut rounds of pie pastry to fit he casseroles. Brush edge of casserole with water.  Place pastry top on casserole.  If desired, mashed potato top may be used.
  7. Set individual casseroles into pans of warm water. Bake at 450 degrees F for 8-10 minutes to bake pastry.
  8. Garnish pies with a spring of parsley.

For pastry Use 3/8 Pound of Flour, ¼ Pound of Shortening, 1 Teaspoon Salt and ¼ Cup of Water for Pastry.  Mix and roll out as for pie crust.  Cut into rounds to fit tops of casseroles.

 Do you have a favorite turkey recipe?  Comment below and let me know!