If you are anything like me, wild game features in your December holiday menu. For my family and I, we have all become pretty decent turkey hunters, and it is not uncommon for there to be six to ten gobblers taken collectively between my father, brother, cousins, and I. One of those turkeys gets plucked and roasted for deer camp, others get grilled, smoked, or made into pot pies throughout the year, and in my house, one gets prepared at Christmas. A whole roasted wild turkey feeds a lot of people, and there are invariably leftovers. I have been fortunate enough to feast on leftover wild turkey sandwiches and make huge pots of wild turkey soup with the remnants of big family Christmas meals. This year though, Christmas in a pandemic is going to look a bit different; instead of roasting a whole bird for my family of four and eating leftover turkey until we can no longer stand it, we’re opting to use just the legs and thighs of a bird we butchered into quarters following a last minute hunt this past spring. Often overlooked or derided as tough and rugged, this recipe is a great way to transform those legs and thighs into tender bites stuffed into perfect raviolis. A traditional Christmas dish this is not, but it is warm and comforting on a cold December evening, and that’s just what we need this year.
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