Stuffed Midwestern Wild Turkey
Springtime is a time of rebirth, a time of new beginnings. It is at this time of year that families celebrate many special occasions—Easter, Passover, christenings, weddings and Mother’s Day—just to name a few. And spring is a great time to show off your newly-bagged spring gobbler! A.M. Glombowski of Lake Forest, Ill., has a delicious recipe using a whole bird—Stuffed Midwestern Wild Turkey. This is an easy-to-prepare recipe that will look beautiful on your special table this spring, or any other time of the year. Enjoy!
14 slices bacon, divided
1 cup chopped onion
1/4 cup chopped celery
1/2 cup water
1 (8-ounce) package cornmeal stuffing mix
1 chicken bouillon cube
1/2 cup hot water
1 cup dry red wine, divided
1 (10- to 12-pound) wild turkey
Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Sauté the chopped onion and celery in bacon drippings. When the vegetables are tender, add 1/2 cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1/2 cup hot water. Add 1/2 cup red wine to bouillon. Add the bouillon-wine mixture to the stuffing mixture, and stuff the turkey. Transfer the turkey to a roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in a 300-degree oven for 4 1/2 hours. Remove cover and foil. Pour remaining wine over the turkey. Baste every 10 minutes while cooking an additional 40 minutes. Yield: 12 to 15 servings
For this recipe and many other delicious wild turkey recipes, call 1-800-THE-NWTF and order the Wild About Turkey cookbook!—Karen Roop
Wild Turkey Breast
Salt
Pepper
Paprika
Minced Garlic
Flour
Vegetable Oil
Remove turkey breast from bone, remove skin.
Cut turkey breast into nugget-sized pieces.
Combine the following ingredients per pound of turkey breast:
(Other seasonings may be used as desired).
½ tsp salt
½ tsp black pepper
¼ tsp minced garlic
¼tsp paprika
Mix seasonings well. Place the turkey on a plate, sprinkle seasoning over turkey. Place turkey and remaining seasoning in a plastic storage bag. Shake well. Place in refrigerator for 2 hours. When ready to fry, roll turkey pieces in plain flour. Shake off excess flour before placing in 350° oil. Fry turkey for 2 - 3 minutes, remove and drain. 10 – 15 servings
4 1/2 cups frozen shredded hash brown potatoes, thawed
6 tablespoon butter or margarine, melted
1 1/2 teaspoon salt
1/4 teaspoon pepper
Filling:
1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups milk
3 cups cubed turkey
1 cup cheddar cheese
1 cup frozen peas thawed
In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10 oz custards cups; In a saucepan, sauté onion in butter. Add flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, cheese and peas. Spoon into prepared crusts. Bake, uncovered, at 375 for 30-35 minutes or until crust is golden.
2 tablespoon olive oil
½ cup leftover turkey
½ cup parmesan cheese
½ cup mozzarella cheese
¼ cup of onions, chopped
¼ cup green pepper, chopped
¼ cup broccoli, chopped
¼ cup chopped mushrooms
1 flatbread pizza crust
Preheat the oven to 350 degrees. Spread olive oil on the flatbread and bake for 5 minutes. Take out of the oven and turn the oven up to 400 degrees. Cover with turkey, mushrooms, onions, pepper, broccoli and cheeses. Bake for 10 to 15 minutes and the cheese is melted.
Flatbread peanut sauce pizza
2 tablespoon olive oil
½ cup leftover turkey
2 tablespoons peanut sauce
½ cup pepper jack cheese
½ cup parmesan cheese
¼ cup of onions, chopped
¼ cup chopped mushrooms
1 flatbread pizza crust
Preheat the oven to 350 degrees. Mix 1 tablespoon of peanut oil with turkey. Spread olive oil on the flatbread and bake for 5 minutes. Take out of the oven and turn the oven up to 400 degrees. Top the flatbread with 1 tablespoon peanut sauce. Cover with turkey, mushrooms, onions, and cheeses. Bake for 10 to 15 minutes and the cheese is melted.
2 cups cooked turkey breast, diced or shredded in very small pieces
8 ounces Ranch dressing
8 ounces cream cheese
8 ounces shredded cheddar
3 celery stalks, chopped fine
¼ cup onion, chopped fine
6 ounces hot or Buffalo sauce
loaf of crusty bread or crackers
Soften the cream cheese then mix all ingredients well. Let stand in refrigerator for an hour or more (can be made the night before), then bring up to room temperature to serve. Cut thin slices of a crusty bread, long and not very big around. Serve the dip on bread rounds or crackers.
Southwest Shrimp, Turkey and Rice Soup
4 cups chicken broth
2 cups water
½ cup onion, sliced or diced
½ cup celery, diced finely
1 cup instant long grain rice
1 tbsp. cooking oil
several cloves of garlic, minced
½ tsp. crushed red pepper
¾ pound shrimp, peeled and deveined
¾ pound of turkey, cooked, in bite sized pieces
jalapeno pepper, sliced
green onions, sliced
cilantro, chopped
lime wedges
In a large saucepan, combine broth and water and bring to a boil. Add onion and celery and cook for 2 minutes; add rice, bring back to a boil then cover, remove from heat and set aside.
Heat oil in a skillet. Add garlic, red pepper, jalapeno (optional), shrimp and turkey; sauté just until shrimp are done (they will turn red); about 3 minutes. Stir the shrimp/turkey mixture into the rice/broth mixture.
Divide the soup evenly among 4 to 6 bowls. Top each bowl with a little chopped cilantro and green onion and serve with a wedge of lime.
Pesto Turkey Salad Sandwiches
½ cup low-fat mayonnaise
½ cup plain fat-free yogurt
1/3 cup pesto
1 ½ tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper
4 cups roasted, cubed skinless, boneless wild turkey
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 One-pound focaccia bread, cut half horizontally, toasted, and cut into 20 slices (or sourdough bread, pita bread or flour tortillas)
1 12 oz. bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves
Combine mayo, yogurt, pesto, lemon juice, salt and pepper in a large bowl, stirring with a whisk. Stir in turkey, celery and walnuts. Spread ½ of the salad onto each of the 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 leaf of lettuce, and one slice of bread.
Preheat oven to 375
2 cups chopped cooked turkey
1 ¼ cups shredded swiss cheese
½ cup sliced celery
½ cup sweetened dried cranberries (Craisens)
3 Tbls snipped fresh parsley
½ cup mayonnaise
2 Tbls honey Dijon mustard
½ tsp ground black pepper
1 egg white, slightly beaten
2 pkgs (8 oz) refrigerated crescent rolls
In a large bowl, combine the turkey, 1 cup of shredded swiss cheese, celery, cranberries, parsley, mayonnaise, Dijon mustard and black pepper. Set aside.
Unroll the two pkgs of refrigerated crescent rolls – do not separate
Arrange the dough on a cookie sheet to form a rectangle
Roll dough to seal seams
Take a pizza cutter and cut dough into 8 strips (about 1 ½ “ wide x 3” wide)
Scoop filling evenly over center of dough. Starting at one end, lift one strip of dough, twist one turn and lay across the top of filling. Repeat, alternating strips of dough to form a braid.
With a pastry brush, lightly brush egg white over dough.
Sprinkle remaining cheese on top.
Bake in oven 25-30 minutes or until dough is golden brown.
2 pounds boneless turkey breast
salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
¼ cup green onions, finely sliced
sliced mushrooms, morels preferred
¼ cup Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 cup cream
Slice the turkey breast into serving size pieces and pound gently with a meat mallet (or the edge of a plate). Season with salt and pepper. Melt the butter in a large skillet and sauté the turkey, turning once, until done. Remove to a warm platter. Add garlic, green onion, mushrooms to the pan and sauté until onion is tender (add more butter if necessary). Stir in mustard, lemon juice, sherry, and cream and stir over simmer until slightly thickened. Add turkey to sauce until heated through. Serve with rice or noodles. About 4 servings.
1 prepared pizza crust
1 cup diced roasted turkey breast
6 slices of bacon, crumbled
2 cups of mozzarella cheese
1 sliced green pepper
¼ cup of ranch dressing
crushed red pepper
Preheat the oven to 375. Spread the ranch dressing on the prepared pizza crust. Sprinkle on the mozzarella cheese. Add on the turkey, crumbled bacon, green pepper and crushed red pepper. Bake for 20 to 25 minutes, just as the cheese is starting to bubble.
1 skinless, boneless wildturkey breast (12 to 16 ounces total)
2 tablespoons olive oil
2 teaspoons blackened redfish seasoning
8 ounces dried mostaccioli (2-2/3 cups)
2 cups broccoli florets
1 cup halved, packaged peeled baby carrots
1 10-ounce container refrigerated Alfredo pasta sauce
1/2 teaspoon blackened redfish seasoning
Preheat grill. In a resealable plastic bag place the wild turkey, oil, and the 2 teaspoons blackened seasoning. Turn bag to coat chicken. Grill turkey until no longer pink, turning once. Cut wild turkey into 1/2-inch cubes; set aside. Meanwhile, cook pasta according to the package directions, except add the broccoli and carrots for the last 8 minutes of cooking. Drain; return to pan. Stir in grilled turkey, Alfredo sauce, and the 1/2 teaspoon blackened seasoning. Heat through. Makes 4 servings.
1 pound skinless, boneless wild turkey breasts, cut in 1 inch strips
1 tablespoon olive oil
2/3 cup dried orzo
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/2 cup drained, pitted kalamata olives (optional)
Hot chicken broth (optional)
Fresh snipped oregano (optional)
Preheat oven to 400 degrees. In a 4-quart Dutch oven brown wild turkey in hot oil over medium-high heat for 5 minutes, turning once. Stir in orzo, the can of broth, lemon wedges, lemon juice, add olives if desired. Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover; bake for 35 minutes or until chicken is tender and no longer pink. (170 degree F).Serve in shallow bowls with additional broth, if desired. Top with snipped oregano. Makes 4 servings.
½ to 1 wild turkey breast, grilled
1-2 small onions chopped
3-4 cloves of minced garlic
1t cumin
1T soy sauce
1t to 1T hot sauce (to taste)
Salt and pepper
1 can of coconut milk
6 to 8 cups of chicken broth
1-2 carrots, peeled and sliced
2 potatoes, peeled and cubed
2/3 C long grain and wild rice
1can bamboo shoots, drained
1 red pepper, chopped
1 green pepper, chopped
Fresh spinach (optional)
Sauté onions and garlic in a small amount of broth, adding cumin, soy sauce, hot sauce, salt and pepper until onions are tender. Add coconut milk, broth, carrots and potatoes. Cook until potatoes are almost tender, add rice and cook for 10 minutes before adding bamboo shoots and peppers. Cook until rice is tender. Ladle soup into bowls adding spinach to individual bowls and serving when spinach wilts.
Return to Top
2 cups coarsely crushed corn chips
1 can (16 ounces) refried beans
2 cups shredded Monterey Jack cheese (divided
1 cup salsa
2 cups of shredded cooked turkey
1 teaspoon Mexican or taco seasoning
1 green onion, sliced
1 medium tomato chopped
Place corn chips in a greased shallow 2 1/2 qt. baking dish. Place refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from heat; stir in 1 cup of cheese and salsa. Spread over chips.
Toss the turkey and Mexican seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. Bake, uncovered at 400 for 20-25 minutes or until cheese is melted. Sprinkle with tomato.
Return to Top
Bacon-Cheese Topped Wild Turkey
1/2 cup of Dijon mustard
1/2 cup of Honey
41/2 tsp vegetable oil
1/2 tsp lemon juice
4 boneless skinless wild turkey breast halves
1/2 tsp salt
1/8 pepper
2 cups fresh mushrooms
2 tbl butter
1 cup (4 oz) shredded cheddar cheese
8 bacon strips, partially cooked
2 tsp minced fresh parsley
In a bowl, combine the mustard, honey, 1 1/2 teaspoon of oil and lemon juice, 1/2 cup into a large resealed plastic bag; and the turkey. Seal bag and turn to coat; refrigerate for at least 2 hrs. Cover and refrigerate the remaining marinade.
In a large skillet over medium heat, brown the turkey in remaining oil on all sides. Sprinkle with salt, pepper, and transfer to a greased baking dish.
In same skillet , sauté the mushrooms in butter until tender. Spoon the remaining marinade over turkey, top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over turkey. Bake at 375 for 20-25 minutes. Sprinkle with parsley.
Return to Top
Wild Turkey
Skinned turkey breast
seasonings
Morel mushrooms
1 cup chopped onion
crushed pepper
1 teaspoon chicken buillon
Place skinned turkey breast in covered roasting pan, adding seasonings, mushrooms, onion and pepper to taste. In separate pan, boil water and add chicken buillon as directed. Pour broth over turkey breast. Cover roasting pan and cook at 350 degrees for 1 hour.
Return to Top
Creamy White Turkey Chili
2 tablespoons olive oil for browning
mince garlic
½ cup onion
1 can great northern beans
1 can chicken broth
green chili peppers (mild)
Cumen, agregrano, paprika, cayenne seasonings
1 cup sour cream
½ cup whipping cream
½ cup cheddar cheese
Brown turkey pieces and onion in a pan with oil. Add garlic and cook thoroughly. Add beans, broth, green chili peppers, and seasonings to mixture and simmer, uncovered for 30 minutes. Stir in sour cream and whipping cream and heat through. Top with cheddar cheese as a garnish if desired.
Return to Top
Southwestern Leftover Turkey Salad
Precooked turkey
Romaine lettuce
Black beans
Corn
Tomatoes
Grated cheese (monterey jack/cheddar)
2 TB fresh cilantro
Crushed hint of lime tortilla chips
Salad dressing:
½ cup reduced fat ceasar dressing
½ tsp. cumin
1 tsp. chili powder
Create a bed of romaine lettuce in a large salad bowl, torn to bite size pieces. Toss turkey black beans, corn, and chopped tomatoes. Whisk salad dressing, cumin, and chili powder, making a spicy dressing for the salad. Toss the made salad dressing into the lettuce mixture, as well as grated cheese, fresh cilantro, and tortilla chips.
Return to Top
Greek Turkey Burgers with Yogurt Sauce
Burger:
1lb ground turkey
2 Tbsp fresh oregano
1/4 c. feta cheese
1/3 c. olives (green or Kalamata)
1 tsp minced garlic
1/2 tsp salt
Dash pepper
Yogurt Sauce:
2 c. plain yogurt
1/4 c. feta cheese
2 Tbsp fresh or dried dill
Salt to taste
Additional toppings (optional):
Sliced tomato
Grilled onions
Pre-heat grill. In a medium-sized bowl, mix together turkey, oregano, feta cheese, olives, garlic, salt, and pepper. Make patties (recipe will make 5-6 patties, ½-inch thick). Place on grill to cook (approx. 10 minutes). Meanwhile, prepare the yogurt sauce by mixing together yogurt, feta cheese, dill, and salt. Set aside.
Place cooked burgers on a bun and top with yogurt sauce. Add grilled onions or tomatoes for
additional flavor.
Turkey and Broccoli Almondine
2 cups medium noodles
1 package (10 oz.) broccoli (fresh or frozen), cooked
2 Tablespoons butter
2 Tablespoons flour
1 cup evaporated milk
1 cup turkey or chicken broth
1 cup diced Cheddar cheese
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
2 cups diced cooked turkey
Salt
¼ cup toasted slivered almonds
Cook and drain noodles, put in shallow baking dish. Add broccoli to the noodles. Make a sauce with the butter, flour and liquids. Add cheese, Worcestershire and pepper; stir until cheese is melted. Add turkey and salt to taste; pour over ingredients in dish. Arrange broccoli blossoms on top and sprinkle with almonds.
Bake at 350 for about 30 minutes.
2 boiled and shredded wild turkey breasts
2 tablespoons butter
small onion, diced
garlic salt, salt & pepper to taste
1 small jar of mild green chiles (chopped)
3 cans of mild Chile Verde or green chile sauce
1 four-cup bag of shredded Mexican cheese
1 bag of soft tortilla shells
sour cream and tortilla chips for garnish
Boil turkey, cool and then shred
Melt butter in a sauce pan and sauté onions until tender. Stir in garlic salt and pepper then add shredded turkey. Add entire contents of green Chile jar and two cans of the green Chile sauce. Stir in two cups of the shredded cheese until melted.
Grease an 8x10-inch glass baking dish with cooking spray.
Place ¼ C of turkey mixture in one tortilla shell, carefully rolling it up then placing it in the cooking dish. Repeat this process until the mixture is gone.
Cover enchiladas with third can of green Chile sauce and top with remaining cheese.
Cook in a 350 degree oven for 30 minutes or until bubbling.