Bacon-Cheese Topped Wild Turkey
½ cup of Dijon mustard
½ cup of Honey
4½ tsp vegetable oil
½ tsp lemon juice
4 boneless skinless wild turkey breast halves
½ tsp salt
1/8 pepper
2 cups fresh mushrooms
2 Tbsp 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, 1½ tsp of oil and lemon juice, ½ 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°F for 20-25 minutes. Sprinkle with parsley.
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Bang Bang Turkey
(Susie Vance)
1 turkey breast marinated in salt, sugar and vinegar for 10 minutes
1 cucumber, sliced into matchstick pieces
4 Tbsp soy sauce
2 tsp sugar
2 tsp red chili oil
½ tsp pepper
4 Tbsp peanut butter, creamed with sesame oil
Garnish:
White sesame seeds
2 Tbsp scallions
Slice cucumber into matchstick pieces and set aside. Cook turkey breast in an oven/frying pan/on the grill. Allow to cool completely. Use a rolling pin or other mallet to tenderize the turkey breast (this is where the “bang" comes in!). After meat is tenderized, use forks to shred the meat. Combine cucumber sticks with shredded turkey and arrange on a small serving plate. Combine soy sauce, sugar, chili oil, pepper and creamed peanut butter. Pour sauce over turkey, garnish with scallions and sesame seeds.
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Blackened Wild Turkey Alfredo
1 skinless, boneless wildturkey breast (12 to 16 ounces total)
2 Tbsp olive oil
2 tsp 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
½ tsp blackened redfish seasoning
Preheat grill. In a resealable plastic bag place the wild turkey, oil, and the 2 tsp blackened seasoning. Turn bag to coat chicken. Grill turkey until no longer pink, turning once. Cut wild turkey into ½-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 ½ tsp blackened seasoning. Heat through. Makes 4 servings.
Buffalo Turkey Dip
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.
Cajun Mardi Gras Wild Turkey Breast
Carnival season begins in late January and culminates in March, with the party to end all parties—Mardi Gras (Fat Tuesday). Latin for “removal of flesh,” Carnival has many symbols, including Boeuf Gras or “fatted bull.” Traditionally, Boeuf Gras is the ancient symbol for the last meat eaten before the Lenten season of fasting begins. Thanks to this delicious wild turkey recipe from Dave Constantine of Durand, Wis., in the Wild About Turkey cookbook, Dindon Gras, or “fatted turkey,” may be the newest Mardi Gras symbol! An easy to prepare entree, Cajun Mardi Gras Wild Turkey Breast served over rice is easily complemented with a Caesar salad, yeast rolls and, of course, a King Cake or Moon Pies for dessert. As they say in Mobile and New Orleans during Mardi Gras: “Laissez les bon temps roulez!” (Let the good times roll!)
1 pound bacon, diced into ¼-inch pieces
Cajun poultry seasoning, as needed
4 Tbsp butter or margarine
Divided 1½ cups chopped onion
1- 2-pound boneless turkey breast, cut into 1-inch chunks
4 Tbsp vegetable oil, divided
1 Tbsp Worcestershire sauce
In a large, heavy skillet, add bacon and sprinkle it with Cajun seasoning. Fry until crisp. Drain, discard grease and set aside. In the same skillet, add 1 Tbsp of butter, and sauté the chopped onion until tender. Remove onion, and set aside. In a large bowl, combine turkey, 2 Tbsp of oil, Worcestershire sauce and more Cajun seasoning. In the same skillet, heat remaining butter and oil until sizzling. Add turkey, bacon and onion. Sauté until turkey is brown and tender. Serve entree over rice. Yield: 4 to 6 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
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Creamy White Turkey Chili
2 Tbsp 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.
Deep Fried Wild Turkey Nuggets
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
¼ tsp 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°F oil. Fry turkey for 2-3 minutes, remove and drain.
Makes 10–15 servings
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Flatbread Peanut Sauce Pizza
2 Tbsp olive oil
½ cup leftover turkey
2 Tbsp 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°F. Mix 1 Tbsp 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°F. Top the flatbread with 1 Tbsp peanut sauce. Cover with turkey, mushrooms, onions, and cheeses. Bake for 10 to 15 minutes and the cheese is melted.
Flatbread Turkey Veggie Pizza
2 Tbsp 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°F. Spread olive oil on the flatbread and bake for 5 minutes. Take out of the oven and turn the oven up to 400°F. Cover with turkey, mushrooms, onions, pepper, broccoli and cheeses. Bake for 10 to 15 minutes and the cheese is melted.
Game Day Buffalo Turkey Dip
1- 8 oz. package cream cheese*.jpg)
1 cup ranch dressing*
½ cup blue cheese dressing*
1 small bottle Frank’s Red Hot sauce
1 ¾ cup shredded cheddar cheese
1 ½ cup cooked, chopped wild turkey
1 bag tortilla chips
Celery sticks
Preheat oven to 350 degrees. In a large mixing bowl soften cream cheese and whisk until smooth. Add ranch dressing, blue cheese dressing, ¾ bottle of Frank’s Red Hot sauce, and 1 cup of cheddar cheese. Mix thoroughly. Add more hot sauce if desired. Add wild turkey and mix again. Spread dip mixture into ungreased 8 x 8 casserole dish. Bake for 15 minutes, and then sprinkle remaining cheddar cheese on top. Return to oven for another 10 minutes. Let cool for 5 -10 minutes then serve warm with tortilla chips and/or celery.
*denotes light can be substituted
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Greek Turkey
(Laura Jones)
 3-4 turkey breasts, depending on size
Marinade
1 Tbsp Greek seasoning
1 Tbsp Turkish oregano
1 tsp salt
1 tsp freshly ground pepper
4-5 garlic cloves, minced
½ cup extra virgin olive oil
1 cup freshly squeezed lemon juice (3-4 lemons)
Sauce
2 Tbsp extra virgin olive oil
1 tsp chicken base (Minor’s, McCormick, etc.)
½ cup water
1- 15oz jar artichoke hearts, quartered
¼ cup sun dried tomatoes, sliced
Garnish
¼ cup Greek olives, rough chop
¼ cup Feta cheese
Mix together the Greek seasoning, oregano, salt, pepper, garlic, olive oil and lemon juice. Reserve half of the marinade for the sauce. Pour the remaining marinade into a zip-top, gallon-sized bag then add turkey breasts. Marinate for one hour.
Preheat oven to 350°F. Remove the turkey from the marinade, discarding the bag and its contents. In a roomy frying pan, heat the olive oil over medium-high heat. Add the turkey breasts and brown on both sides. Place the turkey breasts in a greased baking dish and set aside. Add the reserved marinade to the pan and bring to a boil. Add the chicken base and water and cook until slightly thickened and reduced (about 10 minutes.) Add the artichokes and sun-dried tomatoes and cook for 5 minutes. Pour the sauce over the turkey and bake uncovered for 25-30 minutes, or until the turkey is cooked through. Garnish with olives and feta, and serve over pasta or rice.
Watch this dish being made on Wild Game Gourmet
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Greek Turkey Burgers with Yogurt Sauce
Yogurt Sauce:
2 cup plain yogurt
¼ cup 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.
Lemon Wild Turkey
1 pound skinless, boneless wild turkey breasts, cut in 1-inch strips
1 Tbsp olive oil
2/3 cup dried orzo
1- 14 ounce can chicken broth
½ of a lemon, cut into wedges or chunks
1 Tbsp lemon juice
1 tsp dried Greek seasoning
½ cup drained, pitted kalamata olives (optional)
Hot chicken broth (optional)
Fresh snipped oregano (optional)
Preheat oven to 400°F. 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, ¼ tsp salt, and ¼ tsp freshly ground black pepper. Cover; bake for 35 minutes or until chicken is tender and no longer pink. (170°F).Serve in shallow bowls with additional broth, if desired. Top with snipped oregano. Makes 4 servings.
Marinated Grilled Wild Turkey
Wild turkey breast, sliced into strips
Mustard
Soy sauce
Garlic
Oil
Pinch of frozen piña colada mix
Fresh pineapple
Green onion
Asparagus
Sesame ginger salad dressing
In a Ziploc bag, combine wild turkey strips with mustard, soy sauce, garlic, oil, and frozen piña colada mix. Add as much or as little as you want. Let turkey marinade in the bag.
Mix soy sauce with sesame ginger salad dressing and brush over pineapple slices, green onion, and asparagus.
Marinated Wild Turkey Rolls
No matter the holiday or special gathering, a hors d’oeuvre made from a wild turkey is made from the heart. Marinated Wild Turkey Rolls, a recipe from Gary L. Crafton of Coffeeville, Miss., is easy to prepare and a tasty treat. Whether you’re hosting a dinner party or having friends over to watch the big game, everyone will love snacking on these. Once cooked, the rolls will easily stay warm in an oven on the lowest setting until serving time. The rolls also may be frozen (after the initial cooking). Just defrost them in the refrigerator and heat them in the oven before serving. At a dressy get-together, serve this meaty fingerfood in a silver chafing dish, or use a terra-cotta cooker as a serving container for a more casual affair. Enjoy!
1- 5 lb. wild turkey breast, deboned
12 ounces commercial Italian dressing
12 strips thickly sliced bacon
Toothpicks
Cut breast meat along the grain into long, thin ¼-inch-thick strips. Submerge strips in dressing, cover and marinate in the refrigerator for three to six hours. Drain. Place a strip of bacon onto each sliced turkey breast strip, cut the bacon/turkey strip 4 inches long, roll into a pinwheel, and secure with a toothpick. Place in a large non-stick skillet and cook over very low heat for about an hour. (You may also try baking them at 350°F for approximately 20 minutes.) The turkey roll is done before bacon browns. Yield: 6 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
Pesto and Turkey Sandwiches
½ cup low-fat mayonnaise
½ cup plain fat-free yogurt
1/3 cup pesto
1½ Tbsp fresh lemon juice
½ tsp salt
½ tsp black pepper
4 cups roasted, cubed skinless, boneless wild turkey
1 cup diced celery
1/3 cup chopped walnuts, toasted
1- 1 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 Tbsp bell pepper, 1 leaf of lettuce, and one slice of bread.
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Pot Pie
1 lb. cooked chicken, turkey, dove, squirrel, rabbit, or pheasant
1 can cream of mushroom soup
8 oz. sour cream
1 bag frozen mixed vegetables, thawed
3 medium potatoes
1 tube croissants rolls, or 1 pie crust
1 small onion
1 small can of mushrooms
Salt and pepper to taste
In order to make clean up easier, you can line your Dutch oven with aluminum foil. Peel and cube potatoes. Boil until done. In a bowl, mix together all of the ingredients except the croissant rolls or pie crust. Pour mixture into Dutch oven. Place croissant dough or pie crust over top of the mixture. Cut slits in crust for steam to escape. Place lid on Dutch oven. Place oven over 10 briquettes and place 18 briquettes on the lid. Bake for 20-30 minutes or until crust is golden and mixture is bubbling. If baking in home oven, set oven to recommended temperature for the crust.
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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.
Southwestern Leftover Turkey Salad
Black beans
Corn
Tomatoes
Grated cheese (monterey jack/cheddar)
2 Tbsp 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.
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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
¼ cup chopped celery
½ cup water
1- 8-ounce package cornmeal stuffing mix
1 chicken bouillon cube
½ cup hot water
1 cup dry red wine, divided
1- 10-to-12-pound wild turkey
Fry 8 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 ½ cup water, and simmer for 5 minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in ½ cup hot water. Add ½ 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°F oven for 4½ 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
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Thai Turkey Salad
¾ pound turkey breast, cooked
Salt and ground pepper
½ tsp garlic powder
½ bag shredded cabbage
¼ cup diced green onion
½ bag lettuce
½ cup of unseasoned rice vinegar
3 Tbsp fish sauce
1/3 tsp Asian sesame oil
2 tsp splenda
2 Tbsp seeded and minced seranno chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro
Fried noodles (handful)
Mix the cabbage, lettuce, and green onion in a large bowl. Set aside. In a separate bowl, stir together the garlic powder, salt and pepper, vinegar, fish sauce, sesame oil, and sugar. Add the turkey and stir to coat with the dressing. Add the cabbage mixture and the seranno chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 plates or bowls. Sprinkle with cilantro, fried noodles and serve.
Troy's Turkey Burgers
10 oz ground wild Turkey
6 oz ground Pork
¼ cup diced celery
¼ cup diced onion
¾ cup dill pickle relishes
1 tsp salt
1 tsp pepper
1 Tbsp lowery’s seasoning salt
1 Tbsp Worcestershire Sauce
1/4 cup rolled oats
2 large eggs
All purpose flour as needed
Olive oil for frying
Combine all ingredients in large bowl and mix well adds all purpose flour to stiff consistency of a Pattie that holds its shape. Fry in skillet with olive oil untild done. Serve with chicken gravy and bread dumplings.
Makes 4 - 4 oz patties
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Turkey-Bacon Ranch Pizza
1 pre-made packaged pizza crust.jpg)
1 ¼ cup ranch dressing*
¼ cup grated parmesan cheese
1 tsp. Italian seasoning
1 ½ cup cooked, chunked wild turkey
1 cup Italian blend cheeses
½ cup cooked, crumbled bacon*
1 medium- sized ripe tomato, sliced
Preheat oven to 350 degrees. Place pizza crust on pizza pan and evenly spread ranch dressing over crust. Add parmesan cheese and Italian seasoning to pizza. Spread the chunked turkey over the pizza and then cover in crumbled bacon. Add sliced tomato on top of everything and then bake for 20-30 minutes, or until bubbly.
*denotes light can be substituted
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Turkey and Broccoli Almondine
2 cups medium noodles
1 package (10 oz.) broccoli (fresh or frozen), cooked
2 Tbsp butter
2 Tbsp flour
1 cup evaporated milk
1 cup turkey or chicken broth
1 cup diced Cheddar cheese
1 tsp Worcestershire sauce
¼ tsp 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.
Turkey and Cranberry Roll
Preheat oven to 375°F
2 cups chopped cooked turkey
1¼ cups shredded swiss cheese
½ cup sliced celery
½ cup sweetened dried cranberries (Craisens)
3 Tbsp snipped fresh parsley
½ cup mayonnaise
2 Tbsp 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 1½"x3” 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.
Watch this dish being made on Wild Game Gourmet
Turkey in Potato Basket
4½ cups frozen shredded hash brown potatoes, thawed
6 Tbsp butter or margarine, melted
1½ tsp salt
¼ tsp pepper
Filling:
½ cup chopped onion
¼ cup butter or margarine
¼ cup flour
2 tsp chicken bouillon granules
1 tsp Worcestershire sauce
½ tsp 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 6 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°F for 30-35 minutes or until crust is golden.
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Turkey Stir-fry Salad
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Part of one turkey breast - grilled and sliced
½ lb shrimp - quick fried in sesame oil
2 cups broccoli florets
1 or 2 carrots, julienne
½ onion, minced
1 Tbsp minced garlic
One red pepper, sliced thinly
Sesame ginger dressing
Sesame seeds for garnish (optional)
Green onions for garnish (optional)
Jasmine rice, cooked and seasoned
Blanch broccoli florets and carrots (lightly steam, then submerge in ice water) so vegetables are tender. Combine turkey, shrimp, broccoli, carrots, onions and pepper. Add ginger sesame dressing to taste. Serve (cold) over a bed of cooled jasmine rice with garnish.
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Turkey Taco Bake
2 cups coarsely crushed corn chips
1- 16 ounce can refried beans
2 cups shredded Monterey Jack cheese (divided)
1 cup salsa
2 cups of shredded cooked turkey
1 tsp Mexican or taco seasoning
1 green onion, sliced
1 medium tomato chopped
Place corn chips in a greased shallow 2½ 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°F for 20-25 minutes or until cheese is melted. Sprinkle with tomato.
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Turkey Veggie Soup
½ to 1 wild turkey breast, grilled
1-2 small onions chopped
3-4 cloves of minced garlic
1 ts[ cumin
1 Tbsp soy sauce
1 tsp to 1 Tbsp 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 cup long grain and wild rice
1 can 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.
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Wild Turkey
Skinned turkey breast
Seasonings
Morel mushrooms
1 cup chopped onion
Crushed pepper
1 tsp 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°F for 1 hour.
Wild Turkey Dijon
2 pounds boneless turkey breast
Salt and pepper to taste
2 Tbsp butter
2 cloves garlic, minced
¼ cup green onions, finely sliced
Sliced mushrooms, morels preferred
¼ cup Dijon mustard
2 Tbsp fresh lemon juice
2 Tbsp 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.
2 boiled and shredded wild turkey breasts
2 Tbsp 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- 4 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 cup 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°F oven for 30 minutes or until bubbling. Garnish with chips and sour cream.
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Wild Turkey Jambalaya
2 Tbsp olive oil
1½ cups chopped onion
1 tsp bottled-minced garlic
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1½ tsp paprika
½ tsp salt
½ tsp dried oregano
½ tsp crushed pepper (red or black)
½ tsp black pepper
1 cup uncooked long-grain rice
2 cup fat-free, less-sodium chicken broth
1- 14½ oz. can diced tomatoes, undrained
2 cup shredded & cooked turkey
6 oz. Andouille sausage, chopped
2 Tbsp sliced green onions
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next five ingredients (bell peppers through black pepper); sauté 1 minute. Add rice and sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.
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