Stuffed Wild Turkey

Harvesting the bird was easy. Try this recipe to impress the family.

14 slices bacon, divided
1 cup chopped onion
1⁄4 cup chopped celery
1⁄2 cup water
1 (8-ounce) package cornmeal stuffing mix
1 chicken bouillon cube
1⁄2 cup hot water
1 cup dry red wine, divided
1 (10- to 12-pound) wild turkey

Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Sauté the chopped onion and celery in bacon drippings. When the vegetables are tender, add 1⁄2 cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1⁄2 cup hot water. Add 1⁄2 cup red wine to bouillon. Add the bouillon-wine mixture to the stuffing mixture, and stuff the turkey. Transfer the turkey to a roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in a 300-degree oven for 4 1⁄2 hours. Remove cover and foil. Pour remaining wine over the turkey. Baste every 10 minutes while cooking an additional 40 minutes. Yield: 12 to 15 servings

For many other delicious wild turkey recipes, call 1-800-THE-NWTF and order the Wild About Turkey cookbook.