Recipe contributed by The Sporting Chef, Scott Leysath
With turkey seasons getting into full swing across the country, we here at Harvesting Nature thought it best to bring you a delicious wild turkey recipe. Enjoy.
- 1 wild turkey breast fillet
- chicken/poultry rub
- 1 cup ground wild boar sausage
- 1/3 cup onion, diced
- 1 1 /2 cups mushrooms, quartered
- 1/4 cup fresh basil leaves
- 1/3 cup shredded jack cheese
- 2 tablespoons breadcrumbs
- olive oil
- halved cherry tomatoes
- peeled and seeded avocado, diced
- Cut a pocket into the turkey breast. Season liberally on all sides with chicken/poultry rub.
- Cook sausage for 2 to 3 minutes in a large skillet over medium heat. Add onion and mushrooms and cook until sausage is just-cooked and onions are translucent. Allow mixture to cool completely.
- Stuff sausage and mushroom mixture into pocket. Add basil. Combine cheese with bread crumbs and stuff into pocket. Roll turkey breast up while tucking in the ends, much like rolling a burrito. Place, “seam” side down (where the edges meet) in a lightly oiled baking dish or Dutch oven. Placing with the edge down will allow the turkey breast to seal when cooking. If desired, secure with butcher string or wooden skewers.
- Roast in a 350 degree oven or on stove top over medium-low heat until the turkey breast is lightly browned on the bottom. Carefully flip it over and brown on the other side. Internal temperature should be 145 degrees when done. Remove from the dish or Dutch oven and allow to rest for 5 – 7 minutes. Slice into 1 to 2-inch medallions, arrange on a platter and top with tomato and avocado.
Let us know how your stuffed turkey turned out or what recipe you used.