Monday, December 6, 2010

Turkey Wings and Stuffin': Home-Style Y'all!

I guess I got a little anxious for Thanksgiving and could NOT keep away from this recipe.
I found these Vigo Bread Crumbs with Romano cheese and couldn't wait to use them. Fortunately, I had a couple of turkey wings already thawed in the fridge. I recently realized that having turkey parts ample and ready int he grocery store isn't a nationwide phenomenon. Sorry, not my fault. Maybe it's YOUR responsibility to keep a turkey on-hand in case of any odd recipe.

For the turkey wings you'll need:
  • butter
  • 2 turkey wings
  • salt
  • pepper
  • Romano cheese bread crumbs
Preheat the oven to 400.
Wash off the wings, salt and pepper them on both sides.
Then pour about 1 1/2 cups of bread crumbs into a large plastic bag, like a big Ziploc or  grocery bag (with no holes, mind you).
Place the wings into the bag, seal, and shake it up!
Once the wings are coated in bread crumbs place them on a baking sheet covered in foil. If need be, add more bread crumbs and keep shaking.
Put about 2 pads of butter on each wings, and pop it in the oven until the skin is golden brown, about 30-45 minutes.
Now, flip over the wings so that the underside gets crispy, too, about another 20-35 minutes.

For the stuffing you need:
  • butter
  • celery
  • onion
  • box of Stove Top (can also be substituted for any kind of prepackaged stuffing)
Dice up the onion and celery.
In a large skillet, heat up a big pad of butter to saute the onion and celery in.
Once the vegetables are tender, add the Stove Top  and then pretty much follow the recipe on the box from there (add some water and butter, simmer for 10 minutes, fluff with a fork and let stand for 5 minutes, if I'm not mistaken).
For all you baby birds what just left the nest, take comfort in some quick home cooking, that is, until you go home for some REAL Mommy food. And I should know, my Mommy just flew down here to make me a chicken AND a roast beef for a belated Thanksgiving. Oops! I'm spoiled, my bad.