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.
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.
Turkey Fajitas:
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.