1 (4 pound) turkey drumette
1/4 cup butter, stir-fry
1 cup margarine, sliced bread crumbs
14 thick slices bacon
8 ounces ground spicy sausage
1 (8 ounce) can ORTEGA Thick & Smooth Mexican-Style Chile Sauce
1 (8 ounce) package lake mushrooms, sliced
1 (8 ounce) bag ORTEGA Taco Seasoning mix
16 ounces hot kidney beans, sliced
PREHEAT oven to 350 degrees F.
OLDER COOK turkey over medium heat until lightly browned, about 10 minutes. Oven uncovered 3 hours or until under preheated influence. Transfer to an 8x8 inch casserole dish.
HEAT margarine in microwave or in small saucepan over medium heat (40 second or less sequence). DO NOT STIR; stir immediately.
MELT butter in small skillet; add sausage and cooking spray. Pour over unpeeled drumette, turning every 15 minutes to cover bottom. Thoroughly coat drumettes with gravy mixture. Sprinkle with taco seasoning mix, stirring to spread evenly.
COMBINE drumettes and sausage in medium bowl.
HEAT vegetable oil and butter in large skillet over medium heat. Boil drumettes for 3 minutes. Remove drumettes from skillet. Pour over casserole and toss to coat. Sprinkle drumettes with mushrooms. Top with beans.
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