* Ingredients :

°6 large turkey wings (tips separated)
°1/2 pound button mushrooms
°big onion
°Poultry seasoning
°garlic powder
°onion powder
°Salt pepper
°Dried basil
°1/2 cup oregano chicken broth
°1 box Cream of mushroom soup
°1/2 box Chicken soup

* Directions :

Preheat oven 400°F (200°C)
Season the turkey wings with salt, pepper, garlic and onion powder, poultry seasoning, basil and oregano.
Coat the baking dish with a small amount of EVOO and add the mushrooms, chopped onion, celery, bell pepper and garlic to cover the bottom of the dish. Place the turkey wings on top of the vegetables, skin side down, wrap tightly in foil and bake for 1 hour.
Remove pan and add 1/2 cup chicken broth, replace foil and cook another 45 minutes.
Take the pan out of the oven and pour most of the liquid, including the vegetables, into a pan.
Flip wings skin side up and return to oven UNCOVERED on grill for 20 minutes (skin will turn brown and slightly crispy). Texture is everything!
In the saucepan with the cooking juices, add 1 can of cream of mushroom soup and 1/2 can of cream of chicken. (Adding spices to taste) Simmer about 10 min then pour on turkey wings. Cover with foil and return oven to BAKE for another 20 minutes until tender.
Add the sugar and whisk for a few minutes. Put the mixture in a piping bag with a fluted tip and refrigerate for at least two hours.
Pit the cherries and cut them into quarters. Mix the red fruits.
Carefully unmold the cheesecake shells.
Fill the cheesecake shells with the cream cheese mixture.
Add 3/4 of a teaspoon of mixed red fruits.
Add a quarter cherry on each mini cheesecake and serve. Once filled, they will keep for 24 hours in the fridge.