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.

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.