SMOTHERED TURKEY WINGS
Tender, giant turkey wings are slow baked with a spicy Cajun rub and then finished in a rich gravy flavored with the holy trinity -- green bell peppers, celery and onions.
Provided by Eddie Jackson
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F. Place a wire rack in a rimmed baking sheet.
- For the wings: Pat the turkey wings completely dry and place them onto a work surface or cutting board. Combine the garlic powder, onion powder, smoked paprika, sweet paprika, cayenne pepper, oregano, thyme, 1 tablespoon salt and 2 teaspoons black pepper in a medium bowl; generously rub all over the turkey wings, making sure to pick up whatever falls onto the board and sprinkle back onto the turkey (it may look like too much seasoning, but it will flavor the turkey and the gravy so don't skimp!).
- Transfer the wings to the prepared baking sheet. Add 2 cups water to the bottom of the baking sheet and tightly wrap foil over the wings and baking sheet. Bake until the wings are cooked through and just slightly tender but unable to pull away with a fork, about 1 hour.
- Meanwhile, make the gravy: Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add the green pepper, onion, celery, garlic 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Slowly pour in the stock, stirring constantly until no lumps remain from the flour. Stir in the Worcestershire sauce, hot sauce, bay leaves, 1/2 teaspoon salt and a few grinds of black pepper and bring to a simmer. Reduce the heat to low.
- Unwrap the wings and carefully nestle them into the gravy using tongs. Tightly cover the skillet with foil and simmer until the wings are completely tender and the meat can easily be pulled away with a fork, about 25 minutes. Pour the heavy cream into the gravy around the turkey and gently mix with a spoon as much as you can. Let simmer until heated through, 2 to 3 minutes. Garnish with parsley. Remove the bay leaves before serving.
TURKEY WINGS WITH GRAVY
This recipe is from GULLAH HOME COOKING, THE DAUFUSKIE WAY, by SALLIE ANN ROBINSON. I like turkey wings, but sometimes I prefer smaller pieces. This is good with rice.
Provided by mightyro_cooking4u
Categories Stew
Time 11h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a medium pot.
- Thoroughly wash and dry the turkey wings. Fry the wings in the oil, over medium high heat, turning, until they begin to brown on both sides.
- Remove the wings; add the flour to the pot and stir as it browns. When the flour is brown, add the wings, bell pepper, onion, and warm water, and bring to a boil,stirring occasionally.
- Add thyme, salt, and pepper shortly after the pot starts to boil.
- Turkey wings should cook until they are tender, 45 to 60 minutes or more.
- Add warm water as needed to maintain a rich gravy.
- Serve with rice or potatoes,or just eat them alone.
Nutrition Facts : Calories 437.6, Fat 30.2, SaturatedFat 6.8, Cholesterol 119.5, Sodium 98.9, Carbohydrate 4.7, Fiber 0.8, Sugar 1.3, Protein 35.2
ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
SLOW COOKER SMOTHERED TURKEY WINGS
My friend always makes smothered turkey wings and I'd always get to his house too late to get any. I searched for a recipe and couldn't find one, so I created my own. Enjoy!
Provided by mpowelljones
Categories One Dish Meal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season turkey wings the night before with the seasoning of your choice. I use a mixture of salt, pepper, garlic powder and onion powder. Refrigerate until morning.
- Arrange cut up vegetables, bay leaves and garlic in bottom of a slow cooker.
- Sprinkle 1 packet of turkey gravy mix on top of vegetables and stir to coat.
- Pour 1/2 cup water over vegetables.
- Place turkey wings on top of vegetables and sprinkle remaining turkey gravy powder over turkey wings.
- Cook the turkey wings in the slow cooker on low before leaving for work in the morning and when you return home in the evening your turkey wings will be tender and simmering in their own rich gravy.
- This is great served over hot white rice.
Nutrition Facts : Calories 559.9, Fat 32.3, SaturatedFat 8.6, Cholesterol 180.3, Sodium 540.5, Carbohydrate 11.1, Fiber 1.5, Sugar 2.6, Protein 53.3
WILD RICE STUFFING FOR TURKEY
This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)
Provided by MCBETH24
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
- Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
- Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).
Nutrition Facts : Calories 184.2 calories, Carbohydrate 19.7 g, Cholesterol 21.4 mg, Fat 10.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 606.8 mg, Sugar 1.2 g
SMOTHERED TURKEY WINGS
I haven't tried this one yet, I'm putting it here for safe-keeping. Looks good, and interesting, and would be good to do when turkey parts go on sale. This recipe is from B.J.'s Market & Bakery in Chicago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make wings: heat oven to 350°; brush wings with vegetable oil and place in a large roasting pan; stir together salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl; sprinkle over turkey wings.
- Bake until browned, 45-60 minutes.
- To make sauce: melt butter in a large heavy saucepan or dutch oven; add celery and onion; cook over medium-low heat until soft but not browned, about 5 minutes; stir in thyme and pepper; cook 1 minute; add flour; cook, stirring constantly, until light brown, about 5 minutes; slowly whisk in broth.
- Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes.
- Strain sauce through a sieve and return to the saucepan; slowly whisk in milk and stir constantly until sauce returns to a simmer.
- Pour sauce over turkey wings; cover and cook until tender, about 1 hour.
Nutrition Facts : Calories 756.8, Fat 52.3, SaturatedFat 20.3, Cholesterol 231.3, Sodium 1490.5, Carbohydrate 13.3, Fiber 1, Sugar 0.7, Protein 56
EASY BAKED TURKEY WINGS
My mom made this growing up and now my family loves it. It is very easy to make. Serve over rice or mashed potatoes.
Provided by Makenzie and Cy's mom
Categories Meat and Poultry Recipes Turkey
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
- Bake in the preheated oven until browned, 1 hour.
- Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered.
- Continue baking until brown and tender, 1 hour.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 7.8 g, Cholesterol 111.9 mg, Fat 8.3 g, Fiber 0.5 g, Protein 35.4 g, SaturatedFat 2.3 g, Sodium 810.6 mg, Sugar 1.9 g
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