Mom’s Turkey Sausage Patties


  1. In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended.
  2. Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

Quick Cranberry Nut Bread


2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1 cup chopped walnuts


Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.

Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.

Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.

Makes 1 loaf.

Cranberry Banana Bread


1 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup chopped walnuts
1 1/2 cups coarsely chopped Ocean Spray® Fresh or Frozen Cranberries


Preheat oven to 350ºF.

Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. Mix sugar and butter together in a medium mixing bowl until completely blended.

Add banana, milk and eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in nuts and cranberries. Spread batter evenly in a loaf pan.

Bake for 1 hour and 10 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool. Makes 1 loaf.

Per Serving (1/12 loaf): Cal. 284, Total Fat 12grams, Saturated Fat 6grams, Protein 5grams, Carb. 40grams, Chol. 57mg, Dietary Fiber 8grams, Sugar 20grams, Vit. A 98RE, Folate 17Ug, Vit. E <1mg, Vit. C 4mg, Sodium 178mg, Pot. 155mg, Iron 1mg, Calcium
66mg, Zinc <1mg

Classic Cranberry Nut Bread


2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts


Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.

Next hunting season here is Turkey

Thought I’d toss up some ideas for people wanting to attract wild turkeys to their land.

The easiest wat to do this is planting nut-bearing trees and berry trees. Oak and Hickory are the most common to be planted. I’ve also seen them in the pine woods eating the pine nuts.

I used to have a Mulberry tree that they loved to come to.  The local persimmon trees also attract them.

I do not recommend tossing out bird seeds or corn. This frequently attracts rodents and raccoons to the area. Causing multiple problems.

Basic Generic Wild-game Sausage

3 1/2 lbs very well trimmed game meat

1 1/2 lbs fatty pork shoulder or trimmings

1/2 cup brandy

1/2 cup ice water

2 1/2 tablespoons kosher salt

2 tablespoons fine ground black pepper

2 tablespoons sugar

1 teaspoon ground mace (or 1/2 teaspoon nutmeg)

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

Cube both the game meat and the pork, then grind it through the medium plate on your sausage grinder.
Combine the brandy, water, and all the spices.
Pour the spice/water/brandy combination over the ground meat and mix it in very well using your hands.
Stuff the sausage immediately into the casings of your choice (I like to use 35mm natural hog casings) or leave it bulk to be made into patties.

There are many ways you can vary this basic recipe. For example:
Add 2 tablespoons of dried red pepper flakes for a hot game sausage
Add 1 tablespoon of liquid smoke for a smoky fresh sausage, or…
Add 1 teaspoon of cure (Prague powder #1 or Instacure #1) and smoke the stuffed links in the sausage smoker.

Easy Venison Summer Sausage

3 lbs venison

2 lbs lean ground beef

1 teaspoon granulated garlic or garlic powder

3 tablespoons kosher salt

1 tablespoon granulated onion or onion powder

3 tablespoons coarse ground black pepper

2 tablespoons paprika

1 tablespoon whole mustard seed

1 tablespoon liquid smoke (slightly more if you like it really smoky)

1 teaspoon Prague Powder #1 or Instacure #1

1 cup ice water

Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16″) plate of your meat grinder.
Add the ground beef to the venison.
Combine the spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke.
Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Put the completed venison summer sausage mixture in a covered bowl and place it in the refrigerator for 1 to 3 days but at least over night.
After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. Cover the sausage logs in aluminum foil (shiny side in), and puncture the aluminum foil in several places (small holes) to allow for drainage.
Place the foil covered rolls on a rack over a drip pan and bake in the oven for 1 1/2 hours at 350 degrees.
Take out the sausage, remove the foil, soak up any remaining drippings by rolling in paper towels, rewrap in foil and allow to cool.
Once your venison sausage is cooled and firm you can slice it for sandwiches or snacking. If you plan to keep it more than a few days it is best to freeze it.

Grouse Fried Rice


3 tablespoons peanut oil
¾ pound skinless pheasant, grouse or other gamebird breasts, cut into bite-sized pieces
3 garlic cloves, sliced thin
1 to 4 dried or fresh hot chiles, sliced thin
1 large carrot, peeled and diced
1 cup peas
3 cups leftover cooked rice
2 teaspoons soy sauce
½ teaspoon ground white pepper
1 large egg, lightly beaten
3 green onions, sliced into ¼ inch pieces


Set a wok or saute pan over high heat for a minute or two. Add the peanut oil and heat it until it just barely begins to smoke. Add the meat and stir fry it for 90 seconds. Remove the meat from the wok and set aside.

Add the carrot and stir fry 30 seconds. If the wok is too dry, add a little more oil. Add the garlic and chile and stir fry everything for 1 minute.

Add the leftover cooked rice and the peas and stir fry for 3 minutes, breaking up any lumps. Return the meat to the wok and add the soy sauce and white pepper. Stir fry 1 minute.

Move the contents of the pan to one side and pour the egg into the wok. Scramble the egg a little, then bury it with the rice mixture. Spread the rice evenly over the pan and let cook without disturbing it for 1 minute. Mix everything around and let it cook undisturbed 1 final minute.

Turn off the heat, mix in the green onions and serve.


6 quail breasts, dressed and freshly rinsed
6 slices bacon
1 small onion, quartered and sliced
4 tbsp. butter
2 tbsp. parsley
garlic powder
In a baking dish, place the butter and sliced onion. Put the pan in the oven and allow it to preheat to 350°F.
Meanwhile, salt and pepper each quail breast to suit your taste. Wrap each breast with a slice of bacon. When the oven is preheated and the butter melted, remove the pan from the oven.

Place each breast in the hot pan. Sprinkle with the parsley and garlic powder to suit your taste. Cover pan with aluminum foil.

Return to oven and bake for 50 minutes to 1 hour, until juices run clear.

If desired, you can serve with sauteed mushrooms and peppers, or add mushrooms and peppers to the onion in the pan.

Grilled Semi-boneless Quail

Serves 4
4 semi-boneless quail, thawed
Salt and pepper
2 TBSP olive oil
1 garlic clove, finely chopped
1 tsp fresh or dried thyme
1 tsp honey
Start a very hot fire in a charcoal grill or turn a gas grill to high heat. Season the quail with salt and pepper, then marinate in the olive oil, garlic, thyme and honey for at least one hour and up to one day, refrigerated. Brush the grill grates with a little oil, then place the quail, breast side down, on the grill for about 3-4 without moving them. Turn the quail 90 degrees and grill for another 2 minutes. Flip the quail and cook for an additional 3-4 minutes. Remove the birds from the grill and let rest in a warm spot for 10 minutes, then serve.