ALL GAME RECIPES

TURKEY CHEESE

2lb. cooked turkey dark or white or mix
3 stalk celery (diced)
1 bunch green onions (chopped)
3 T garlic (chopped)
1 lemon sliced in small pieces
Crushed red pepper to taste
Salt to taste
Green food dye
2 boxes Knox clear gelatin (1 packet is equal to one cup of water) there are 4 packs in box. 2 boxes equals 8 cups of water.

If you got the turkey caucus boil it to get the meat off and save the water if not just use left over turkey from Thanksgiving or Christmas. It can be sliced or not. Usually I just freeze the meat and later in the year make the cheese. In a pot boil the turkey in 10 cups of water for about 30 minutes, just to let some of the flavor of the meat get into the water. Remove the turkey and shred the meat you don’t want hunks. Place back in the pot with all the ingredients except the gelatin. Let it cook about one hour, while still boiling put gelatin in pot with about three drops of green food dye. This gives the cheese a little color. Mix well remove a small amount about two tablespoons out and place in a bowl. Place in freeze for a few minutes to see if it starts to jell. If it does its ready if not add two more single packs to the mixture and repeat the same process. You want it to start to gel before pouring it into small pans. If you have a problem you can re-melt it and add more. I use 3x6x2 aluminum pans they do not need to be sprayed with anything. Once the cheese gels it will release itself from the pan. The trick is gelatin making sure you have enough.