Best Armadillo Turkey Recipes

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SPRING HILL RANCH'S ARMADILLO TURDS



Spring Hill Ranch's Armadillo Turds image

Every once in awhile we'll invite a Texan to one of our get togethers. If you understand the relationship between Texans and New Mexicans you'll understand that the Texan has to be a special kind of friend to get the invitation. In honor of the Texas State Critter, and to make our Texan friends feel even more at home, we've developed the Armadillo Turd. It's got a great combination of flavors and the whole plate of them will disappear faster than just about anything else on your appetizer buffet. PS: We've used chorizo on these but it is a little too strong to blend with the other flavors.

Provided by Wiley P @WileyP

Categories     Other Appetizers

Number Of Ingredients 8

4 ounce(s) cream cheese, softened
1/4 cup(s) (about 2 ounces) finely grated medium or sharp cheddar cheese
2 clove(s) garlic, minced
1 teaspoon(s) chopped fresh cilantro (or a healthy pinch of dry cilantro flakes)
1/4 teaspoon(s) ground cumin
1/2 tablespoon(s) kosher salt
6 medium fresh jalapeño chiles
2 pound(s) bulk spicy breakfast or hot italian sausage

Steps:

  • Adjust an oven rack to the center position and preheat the oven to 375°. Lightly grease a baking sheet.
  • In a medium mixing bowl, combine the cream cheese, cheddar cheese, garlic, cilantro, cumin and salt until they are well blended. Set aside.
  • Remove the stems from the jalapeños and cut each in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half horizontally. Place about a teaspoon of the cream cheese filling in each jalapeño quarter.
  • Using about 1/4-1/3 cup of the sausage at a time, pat it into a 3-inch circle. Place a stuffed jalapeño quarter in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it is completely covered, and form it into an egg shape.
  • Place the sausage-wrapped jalapeños about an inch apart on your prepared baking sheet. Bake them for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes. Serve as they are or with buttermilk dressing, queso or salsa.

EASY ARMADILLO EGGS



Easy Armadillo Eggs image

A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by!

Provided by HYATTTM

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 8

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
¼ cup bacon bits
1 tablespoon chopped fresh chives
1 teaspoon hot sauce
1 pound pork sausage
1 cup shredded Cheddar cheese
1 (5.5 ounce) package seasoned coating mix
⅛ teaspoon ground cumin
⅛ teaspoon chili powder
16 fresh jalapeno peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder.
  • Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat.
  • Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 16.5 g, Cholesterol 80.6 mg, Fat 29.5 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 13.6 g, Sodium 1227 mg, Sugar 3 g

ARMADILLO TURKEY RECIPE - (4/5)



Armadillo Turkey Recipe - (4/5) image

Provided by á-45363

Number Of Ingredients 6

1 fresh turkey (12 to 15 pounds)
1 lime, halved
Salt and freshly ground black pepper
1 small onion, peeled and quartered
1 large pineapple
1 1/2 cups canned pineapple juice

Steps:

  • 1. Preheat the oven to 325F 2. Rinse the turkey well, inside and out, until the water runs clear. Pat it thoroughly dry, squeeze the lime in the cavity of the turkey, to season it. Sprinkle the cavity with salt and pepper, and place the squeezed lime halves and the onion in the cavity. 3. Truss the turkey, and place it in a roasting pan large enough to hold it without crowding. 4. Scrub the pineapple well with a brush under hot water. Slice off the top of the pineapple, and set it aside. Remove the skin from the pineapple in four equal pieces, cutting it from top to bottom with a stainless steel knife. Leave 1/4 inch of the pulp on two pieces of the skin. Set aside those two pieces and the fruit (for a Pineapple Salad). Discard the extra skin pieces. 5. Pour 1/2 cup of the pineapple juice over the turkey, and place the turkey in the center of the oven. Roast until it is a deep golden brown, the thigh is tender when pressed, and the leg joints move easily up and down in their sockets, which should take 3 1/2 to 4 hours. Baste the turkey every 30 minutes, using 1/2 cup pineapple juice each time until it is gone, then using the accumulated juices and fats in the bottom of the pan. One hour before the turkey is done, place the two pieces of pineapple skin on the breast meat, completely covering it. Secure them in place with small metal skewers. Continue basting the turkey, pouring the basting liquid over the pineapple skin. 6. Remove the turkey from the oven and the roasting pan, and let it rest for at least 30 minutes, or as long as 45 minutes, before serving. While it is resting, turn the turkey over so that it is resting on its breast. Prop the legs so they are slightly higher than the breast, allowing the juices to run back into the breast meat. Reduce the cooking juices slightly over medium high heat, about 2 minutes, scraping up any brown bits. Season to taste with salt and pepper. Strain and pour into a gravy boat. 7. To carve the turkey, remove and discard the pineapple skins. Place the carved turkey on a heated platter. Arrange the top of the pineapple at the foot of the turnkey, for garnish. Serve with the gravy and a Pineapple Salad.

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