Roast Pheasant ( Wild Turkey ) Ingredients
Pheasant or wild turkey
bacon strips
DRESSING:
1 pound bulk sausage
1 large onion, chopped
1 stick margarine
2 cups hot water with 2 chicken bouillon cubes
8 slices bread
1 can mushrooms with liquid
sage, celery salt, salt and pepper to taste
Roast Pheasant (Wild Turkey ) Directions
The day before, lay out bread slices to dry. On serving day, cook sausage and onions until about half done; add margarine and water with bouillon. Heat through. cube bread. Put hot mixture on the he bread pieces. Add the mushrooms and season as desired. Mix together well. Dressing should be moist. If it isn’t, add some hot water.
Stuff the bird with the dressing. Strip the top (breast and legs) generously with the bacon strips and put in a cooking bag. Bacon will add moisture to the meat. Bake about 2 hours in a 325* oven.