Roasted Wild Turkey

wild turkey, 8-10 pounds

salt and pepper to taste
2 small apples, sliced in half
1 medium onion, cut in half
2 stalks celery, sliced
1 teaspoon sage
6-8 slices bacon
melted bacon fat

Preheat oven for 20 minutes at 325F.

Sprinkle turkey inside and out with salt and pepper. Place apples, onions and celery
slices into the cavity. Sprinkle inside of the cavity with salt, pepper, and sage. Pull legs
upward and tie them together with a string. Turn the wings under the bird and secure
with toothpicks or a small skewer. Place turkey breast up on a rack in a roasting pan.
Cover breast with bacon slices and a cheesecloth soaked in melted bacon fat. Roast in
the preheated oven 20 to 25 minutes per pound or until the joints move freely. Baste
often with pan juices. Remove from oven and let stand 10-15 minutes before
carving. Serves 8 to 10
Pumpkin Soup

2 cups chicken stock
1/2 green pepper, diced
1 large tomato
1 green onion
1 sprig parsley
1/4 teaspoon thyme
2 cups cubed cooked pumpkin
1 tablespoon flour
2 tablespoons butter
1 cup milk
1/2 teaspoon nutmeg
1 teaspoon sugar
1/2 teaspoon salt

Place 1 cup chicken stock, green pepper, tomato, onion, parsley and thyme in blender.
Cover and blend medium speed, just until vegetables are coarsely chopped. Put into a
saucepan and simmer for 5 minutes.
Tsalagi Stew
5 lbs beef, stewing
3 lbs bacon or salt pork
1 hen (approx. 4 lb)
12 1/2 cups tomatoes, canned
7 1/2 cups corn kernels
7 1/2 cups green peas
2 pints oysters
4 onions, large
3 chile ancho
8 lbs potatoes
salt to taste
pepper to taste
cayenne pepper to taste

The following are optional:
Rabbit
Game Birds
Squirrel

Put all meat and the chiles in a stew kettle in enough boiling water to cover, and cook for
2 to 2 and 1/2 hours. Add potatoes, tomatoes, and onions, and cook for about half an
hour before adding the corn and peas. The oysters should be added about 15 minutes
before the stew is removed from the stove, and may be left out entirely. Total cooking
time about four hours.
Cherokee Succotash

2 lb fresh or dry Lima beans (baby limas are best)
3 cups fresh corn cut from cob
4-6 onions (wild or pearl)
salt to taste
2 tbs melted bacon fat
2 pieces smoked ham hock
3 qts water pepper to taste (optional)

Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the
beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt &
pepper, and onions. Reduce heat and cook for 1 hour on a low heat.

Corn Sticks

1 cup cornmeal
1/2 cup molasses
1/3 cup flour
1/2 tsp salt
1 cup milk
1 egg
2 tbs lard - melted

Mix together the cornmeal, flour, salt. Add milk, egg and lard; beat until smooth. Fill
well-greased cornstick pans almost to the top (or pour into a greased 8 in. pan). Bake in
a preheated 425 F. oven for 12 to 15 minutes. Serve with butter, molasses or maple
syrup.