Turkey Youth Weekend was a bust in my hunting territory. Snow, and freezing temperatures abounded across the entire Commonwealth of Kentucky. We did not see or hear 1 single bird moving in 2 days across several hundred acres at typical hunting spots. We are hoping that once Spring hits, we will find some success. Just the anticipation of Turkey season makes me want to start eating some. I love to cook, and am always trying to find new or different ways to prepare some of the wild game that we eat. Flavor and texture rule hand in hand at my house, so there are lots of recipes that lend themselves to an end product that my family will not eat. While I await the warmer weather that we know will eventually arrive, here is a great wild turkey recipe for that additional cold snap or two we still have before Turkey season is over and after.
Serves: 4
Prep time: 20 minutes
Cook time: 1 ½ to 2 hours
Ingredients:
- Wild turkey breast or leg quarters
- 3 celery ribs, sliced
- 3 carrots, peeled and thinly sliced
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ cup fresh onion, grated (use cheese grater)
- 1 tablespoon dried parsley
- 1 tablespoon turkey or chicken base
- 5 to 6 cups leftover stuffing or prepare a stuffing mix such as Pepperidge Farm
- Noodles or rice (optional)
Directions:
- Combine turkey, celery, carrots, garlic powder, onion powder, grated onion, parsley, turkey base, salt and pepper in a Dutch oven or heavy pot.
- Fill Dutch oven almost to the top with water. Bring to a boil; reduce heat, cover and simmer for 1 ½ to 2 hours or until turkey is done and can easily be removed from the bone.
- Remove turkey breast or leg quarters only and let stand until cool enough to handle. Pick the meat off the bone and place back into the stock pot.
- Mix the stuffing with 4 egg whites and roll into small balls. Fry them in a skillet with 2 tablespoons of butter – until browned on all sides.
- Drop the dumplings into the soup to heat through a few minutes before serving. Best served with crusty bread and butter.
- Serve with warm, buttered homemade bread, and a crisp garden salad with homemade salad dressing.
Recipe and Blog courtesy of Chapter Leader Kelli Kinkade Cauley