This year, I harvested my first turkey during Kentucky's spring season. Not only was I excited about finally tagging a tom, but I was excited about being able to turn this meat into a variety of meals for my husband and I to enjoy in the weeks following. This one turkey provided us with multiple delicious, homemade and organic meals. Below are the recipes for easy turkey fajitas and turkey casserole.
3 cups of shredded turkey
1 can of cream of chicken soup
1 can of cream of mushroom or cream of celery soup
8 oz sour cream
Mix and place in casserole dish. Cover with 1 sleeve of crushed Ritz crackers mixed with 3 Tbsp of melted butter (butter optional).
Bake at 350 for 45 minutes.
Clean turkey breast, leg and wing meat and place in crockpot. Cover with water and cook on low for 8 hours. Add onion or other seasonings to help flavor the meat during this process. Remove from crockpot and shred. Optional: add salsa to help replace some moisture lost in crockpot.
Heat 1 Tbsp vegetable oil in skillet.
Sauté mix of red, yellow or green peppers and onions for 5 minutes on medium heat.
Season with cumin, chili powder and salt.
Mix in shredded turkey.
Serve on flour tortillas with your favorite toppings.
Courtney Schnitzler is a Huntress View team member from Kentucky who enjoys hunting and fishing. Follow her on Instagram at @courtney.schnitzler.