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Submitted by: Anonymous

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TAILS AND SHELLS Turkey tails Macaroni Chopped collard greens Bake turkey tails with onion. Season to taste. Add macaroni shells. When macaroni is almost done, add chopped collard greens or any other greens. Add hot water as needed. Bake at 350 degrees in covered roaster pan or pan covered with foil until done.

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Submitted by: Anonymous

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Turkey Tail Stir-Fry Ingredients : 4-5 turkey tails 2 medium sized carrots, thinly sliced 2-3 stalks of celery, cut into 1/4 inch slices 3/4 c. of sliced mushrooms (button or abalone) 3/4 c. of thinly sliced wood ears 1 tbsp. of finely minced garlic 1 tbsp. of finely minced ginger 1 onion, thinly sliced 1 tbsp. of finely minced parsley 2 tbsps. of oyster sauce 1 tbsp. of tapioca or corn starch 1-1/2 c. of broth salt and pepper to taste sugar to taste 3 tbsps. of cooking oil sesame seed oil Cooking procedure : Simmer the turkey tails for about an hour. Drain and cool. Cut the meat into 1/2 inch slices. Place on an oven rack about an inch apart and season with salt and paper. Place a container underneath to catch the fat. Grill in the oven until well-browned. If necessary, turn over to brown the other side. While the turkey tails brown, prepare the stir fry. Heat the cooking oil in a wok. Saute the garlic and ginger until fragrant. Add the sliced onion, carrot, celery and mushrooms. Stir fry for a few minutes. Season with salt, pepper and a little sugar. Disperse the starch in the broth. Stir in the oyster sauce and about half a teaspoon of sesame seed oil. Drain the turkey tail slices on several layers of absorbent kitchen paper. Add to the cooked vegetables. Toss a few times. Serve at once.

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