shredded 1 1 5/8 oz pkg enchilada sauce mix 2 6 oz cans tomato paste 1/2 cup water 1 cup shredded Monterey jack cheese corn chips sour cream :
garnish sliced green onions
garnish sliced ripe olives :
garnish Stir into Crock-Pot, shredded turkey meat, enchilada sauce mix, tomato paste, a nd water. Cover; cook on Low 7 to 8 hours or on High 3 to 4 hours. If on Low, turn to High and add cheese. Allow cheese to melt. Serve with corn chips. Variation: Serve over cooked rice or noodles rather than with cornchips. Deli cious also as a filling for tacos or tostadas
How To make Turkey Ole''s Videos
Good ole turkey wangs
Ole School Chuck Roast - Go to channel for full recipe
Seven Spatchcok Turkey Cook on the Ole Hickory Ace MM
This video is about Seven Pecan Spatchcock Turkeys Cook on the Ole Hickory Ace MM
#thanksgivingturkey #howtobbq #heavenmadeproducts
How To Smoke A Turkey On An 'Ole Hickory
Get ready for a long cook because on today’s video, I’m showing you how to smoke a turkey on an Ole Hickory! That’s right, we’re firing up this big ol cooker to cook up the perfect Thanksgiving turkey. Everybody knows that the secret to an incredible turkey starts with the Turkey Brine, and this recipe is no different. After the bird is clean, we’re going to put it in our legendary Turkey Brine for at least 12 hours so it can soak up all the moisture and flavor. The turkey prep doesn’t stop there! After the 12 hour soak, while the Ole Hickory heats up, we’re using Dirty Bird rub, making sure to get the rub in all the nooks and crannies, and packing in-freakin’-credible flavor into this turkey. Once your smoker is ready, put the turkey in, and let it smoke until internal temp reaches 165°F. When your turkey is ready, we’ll let it rest for at least 10 minutes, then cover it in BBQ Glaze for a flavor-packed finishing touch. Get ready, this is going to be the best Thanksgiving turkey recipe you’ve ever tried.
GET YOUR TURKEY BRINE BEFORE THE HOLIDAYS -
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THE BEST SOUTHERN STYLE CORNBREAD DRESSING RECIPE | DETAILED STEP BY STEP TUTORIAL
For the absolute longest, you have always loved Southern Style dressing but you never knew how to make it, right? Well hunny listen! That excuse can go right out the door. This dressing is rich, stable, yet creamy, and full of good ole southern flavor. With this step by step tutorial, you are bound for success! Check it out and let me know how it goes down in the comments! #dressing #soulfood #cornbreaddressing
Serves: 6 Prep Time: 35 Min. Cook Time: 45 Min. to 1 Hr.
* THIS RECIPE HAS BEEN MEASURED SO THAT ALL OF THE INGREDIENTS CAN DOUBLE, TRIPLE, OR QUADRUPLE TO MAKE LARGER BATCHES.
Double to Feed: 12-15 ( I recommend doubling the measurements once, and cooking it in batches by pan! ) Triple to Feed: 18- 21 Quadruple to Feed: Up to 30
FULL LIST OF INGREDIENTS:
STOCK: - 1 Split or Whole Chicken ( Feel free to use any part of the chicken.) - 6 Cups of Water ( The chicken should be covered, add more if needed.) - 2 Tbsp Better Than Bouillon Chicken Base - 1 Onion, Chopped - 1 Bell Pepper, Chopped - 2 Whole Carrots, Chopped - 2 Ribs of CELERY Chopped - 2 Tbsp Butter - 1 Tsp Minced Garlic - 1 Tbsp Paprika - 1 Tbsp Black Pepper - Pinch of Salt - 3 to 4 Sprigs of Thyme
CORNBREAD: - 2 Cups Martha White Buttermilk Cornmeal Mix - 1 Cup of Whole Milk + 1/3 Cup Whole Milk - 1 Large Egg - 1/4 Cup Canola Oil - 1 Tbsp Oil + 1 Tbsp of butter to melt in the skillet.
DRESSING MIXTURE: Cast Iron Skillet = 10 Inches - Crumbled Cornbread - Shredded Boiled Chicken - 2 Cups Chicken Stock ( Add in GRADUALLY! ) - 10oz Bag of Seasoning Blend - (Onions, Celery, Bell Peppers, and Parsley) - 10.5oz Can of Cream of Chicken - 10.5oz Can of Cream of Onion ( Can be subbed for cream of celery) - 1/2 Tsp Ground Sage - 1/4 to 1 Tsp White Pepper (1/4 Tsp if you are not fond of the flavor. You can also add black pepper in place of white pepper) - 3 Tbsp Unsalted Butter
How to make a good ole turkey and cheese sandwich!