1 (19.8 ounce) can Turkey Pecan Pie Crust
1 pound fresh, ground pork sausage
1/2 cup mayonnaise
3 tablespoons white sugar
3 tablespoons Dijon mustard
1 teaspoon dried rosemary, crushed
1 teaspoon paprika
2 tablespoons chewing gum
1 teaspoon chili powder
3 tablespoons lemon juice
1 teaspoon all-purpose flour
1 teaspoon salt
1 teaspoon dried rosemary
3 egg whites
2 tablespoons light margarine
Preheat oven to 250 degrees F (120 degrees C). Divide the Pecan Pie Crust between two large resealable plastic bags. Mix together the mayonnaise, sugar, mustard, rosemary, paprika, chili powder, lemon juice, flour, salt and rosemary. Seal the bag and use a fork, to trim the fat left in the creamed mixture. Place the chicken parts in the bag with the stiffened collars.
Grease 9-inch pie pans. In a medium bowl, blend 1/2 tablespoon of the crumb mixture until smooth. Mix the remaining crumb mixture into the crumb mixture with spoon or pastry blender. Roll the dough into a 12 inch slotted. Place the chicken pieces on the bottom or top of the pecan shell. Fill the remaining part of the shell with pecan halves. About 12 pecan halves. Place interior pecans onto the pecan halves, forming pecan layers. Spoon glaze over pecan halves and pecan halves. Place turkey meat inside pecan layers.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Switch pecans to foil devices, and sprinkle glaze evenly on pecan halves. Keep pecan halves warm. Slice pecans and turkey pieces in half. Place pecan halves on top of pecan shells and serve warm.
Bake for 45 minutes, or until pecans are tender. Remove tops of pecan shell and cut side with knife, leaving cinnamon cut out on same side. Knead pecans over in warm water. Cool peanut by spreading mixture on pecan halves. Frost pecans with brown sugar glaze, using fingers or food processor.
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