TURKEY GUMBO

This 1918 recipe is from the Bladen Journal

INGREDIENTS

2 small onions, diced

2 tablespoons cooking oil

4 cups chicken broth

2 cups canned tomatoes

4 cups cooked okra

2 cups chopped up cooked turkey

2 tablespoons parsley

½ teaspoon paprika

2 cups cooked rice

DIRECTIONS

Cook unions in fat until tender but not browned. Add broth, tomatoes, okra, turkey, parsley and paprika.

Heat and simmer 10 minutes, taste for seasoning, then add cooked rice.

Heat and serve, makes 4 to 6 servings.

1950's Tomato Croquettes

This recipe comes from a 1950 magazine advertisement for Hunt’s tomato sauce.

Oven Croquettes

Croquettes Ingredients

2 cups cooked, diced turkey or chicken

1 medium onion

1 small green pepper

¾ cup fine dry bread crumbs

2 teaspoons salt

1 egg, well beaten

1 can tomato sauce



Sauce Ingredients



1 can tomato sauce

½ cup water

½ cup gravy

1 teaspoon horseradish

Croquettes Directions

Cut up onion and green pepper and grind together with cooked poultry.

Add in rest of ingredients and mix well, then form 8 cakes.



Sauce Directions

Mix together all ingredients. Pour this sauce into shallow greased baking dish.

Brush the croquettes with melted fat and set them in the sauce

Bake in 400 degree oven for about 20 to 25 minutes, basting with sauce after 15 minutes.

TURKEY AND EGG BAKE

This recipe is from a early 1970’s newspaper article

INGREDIENTS

2 cups diced, cooked turkey
1 ½ cups soft bread cubes
½ teaspoon poultry seasoning
¼ teaspoon salt
1 cup shredded cheese
2 tablespoons chopped onion
3 tablespoons milk
4 eggs

DIRECTIONS

Mix turkey, bread cubes spices, onion, milk and ½ cup cheese. Place in medium casserole and bake at 350 degrees for about 10 minutes.


Remove casserole from oven and make 4 separate depressions in the casserole. Drop a raw egg in each depression and then sprinkle their tops with the remaining cheese.


Return casserole to oven and bake for 10 more minutes or until the eggs are just barely set.


Serves 4.