Wild Turkey Po’ Boy
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Up here in Ontario, we are among the last wild turkey habitats to get a proper spring. I’ve hunted turkeys in blizzards, and I’ve been out on the last weekend of May in a heavy coat and toque. Although we are building our own wild turkey tradition in the province, the traditions we are developing are built on the back of a greater historical legacy, one that is arguably rooted in the US South (apologies to Pennsylvania). All the yarns and tales of turkey hunting that I grew up reading were in the Carolinas, Tennessee, Kentucky, Mississippi, and Louisiana. It is a staple sandwich from that last state that my mind headed to when I pulled the trigger on my biggest tom turkey to date in early May of this year. I had been to New Orleans pre-Katrina and had fallen immediately in love with the people, the food, and city’s culture. I went once again in 2013 for a business engagement, and although things had changed in the Crescent City, po’ boy sandwiches had not. They remained everything that a sandwich should be: simple, portable, and packed with flavour.
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I am fortunate enough to live five minutes from a local bakery that makes one of the closest replicas I can find to a traditional New Orleans po’ boy bread, and the dredge was a mixture I picked up from a Canadian-owned small business that specializes in wild game seasonings. For this recipe I tried to stay as true to a po’ boy sandwich’s New Orleans roots as I could; crispy fried turkey nuggets, cool shredded iceberg lettuce, rich spicy mayonnaise, and juicy tomatoes on crusty French bread.
Leaning back in a chair in the sunshine of a warm late-spring afternoon, biting into this sandwich with a cold beer at the ready, I could almost hear the jazz playing outside the Market Café on Decatur Street.
Enjoy it, friends.
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