Halloween Recipes from HoneysuckleWhite.com.

Gnarled Barbecue Turkey Fingers in Coffin Buns

Ingredients:

• 1 Tbsp. vegetable oil
• 4 Honeysuckle White Turkey Breast Chops
• 1 c. all-purpose flour1 egg, beaten
• 1 c. seasoned bread crumbs
• 1/2 can black olives, drained
• Your favorite barbecue sauce
• 1 package bratwurst buns

Instructions:

Grease a cookie sheet and set aside. Slice the chops (crookedly) with a knife or clean scissors into strips about the width of a finger. Put the flour, egg and bread crumbs into separate bowls, lining the bowls up in a row. Dust the turkey strips with flour, and dip them into the bowl of beaten egg. You can do 2 or 3 at once. Roll each strip in breadcrumbs, and place on the cookie sheet. Broil the gnarled fingers for 5 minutes on each side, or until they are golden brown and no longer pink in the center.

To decorate with black fingernails: Cut olives in half lengthwise. Trim the halves into pointy fingernail shapes. Carefully place the olives on hot finger "tips" and arrange on a plate. Drizzle with the "bloody" barbecue sauce.

With a sharp bread knife, slice each bun lengthwise, but not all the way through, leaving a coffin "lid". Carve out the sides of a rectangle space in the bottom portion of the bun with the knife, and pinch out the bread in the middle, leaving enough thickness in the bottom to hold the fingers. Let the kids fill their coffins with the gnarled turkey fingers & more barbecue sauce. Create your own creaking hinge noises.

Mummified Turkey Sausages

Ingredients:

• 2 tubes refrigerator roll of pizza dough
• 1 c. shredded low fat mozzarella cheese
• 1/4 c. Parmesan cheese
• Non-stick spray
• 4 Tbsp. pizza or pasta sauce
• 8 Honeysuckle White Sweet Italian Turkey Sausages
• Optional toppings: diced onions, green peppers, olives, etc.

Instructions:

Pre-cook sausages: Heat skillet or sauté pan over medium-high heat. Lightly oil pan and add sausage. Cook, turning often, 5 minutes until browned. Reduce heat to low, cover pan, and cook an additional 5-6 minutes until cooked through and sausage reaches an internal temperature of 170° F.

Preheat oven to 300°F. Open package of pizza dough, gather ingredients. Spray cookie sheet with non-stick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add sauce to each square. Add sausages and other toppings. "Mummify" the sausages by wrapping them completely in the dough and pinching the ends. Bake for approximately 10 -15 minutes, turning half way through with a spatula, until crust begins to brown. Serve with warm pizza or pasta sauce for dipping.

Cauldron Turkey Stew

Ingredients:

• 2 lbs. Honeysuckle White Turkey Breast Chops
• 3 medium onions, peeled, quartered
• 2 large carrots, peeled, cut into thick slices
• 2 potatoes, peeled, cubed
• 2 - 14 oz. cans fat-free, 1/3-less-sodium chicken broth
• 1 tsp. celery seed
• 1 tsp. dry thyme leaves
• 1/2 tsp. black pepper
• 8 oz. mushrooms, cleaned, halved
• 1 c. frozen corn
• 1 c. frozen peas

Instructions:

Rinse the turkey chops, pat dry and cut into 1-inch cubes.

In a 5-to-6-quart slow cooker, combine turkey, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn. Cover and cook on low until the turkey is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.

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