Wild Stuffed Turkey Breast
Scott Thomson recipe.
wild; wild turkey, wild rice, wild mushrooms
Wild turkey breast – butterflied – large muscle only – one breast
Wild mushrooms – wild mushroom powder or reconstituted dehydrated
wild mushrooms* - 1 - 2 tsp powder or ½ cup pieces
Wild rice – all wild rice or rice mix; brown and wild rice – 1 – 11/2
2 – 3 cups turkey stock (preferable) or chicken stalk – as per rice
½ bay leaf – finely crumbled
2 tsp butter or olive oil
2 slices onion – diced
1-2 cloves garlic – crushed
1 stick celery – sliced fine
¼ tsp dried thyme
½ tsp salt plus ¼ tsp salt
fresh ground pepper to taste
1 tsp wild mushroom powder - or – reconstituted wild mushroom pieces
(in wine preferably)
Reconstitute dehydrated wild mushroom pieces in white wine** as per
directions – double the length of time specified or overnight. Use
stock or water if not wine.
Drain mushroom pieces – reserve liquid. If using powder, simply add
to the stuffing during preparation
Wild rice stuffing:
Prepare rice in stock as per directions, adding crumbled bay leaf
and ½ tsp salt; approx 1 hour – set aside when cooked.
When rice is ready; sauté onion, celery, and garlic in frying pan
with butter or olive oil over medium heat until onion is translucent;
2 –3 minutes
Add wild rice to the pan with wild mushrooms (pieces or powder), thyme,
¼ tsp salt and ground pepper to taste. Add reserved wine from mushrooms
and sauté until liquid is absorbed – 3 – 5 minutes. Set aside ready
for stuffing the breast.
Wild turkey breast:
Butterfly a full turkey breast or ½ of the breast depending on number
for dinner. Use only the large breast muscle (pectoralis major), reserving
the smaller strip of breast muscle (pectoralis minor) for other recipes.
Make the cut lengthwise down the center of the breast to approximately
¾ inch of the bottom of the breast. Lay the breast open in preparation
the stuffing onto center of open turkey breast and fold the edges
of the breast together to form a pocket around the rice stuffing.
Skewer the edges of the breast together enclosing the stuffing in
a pocket. Stuff in more rice if it can fit before closing with last
skewer. Reserve extra stuffing in casserole dish to heat and serve
on the side.
on a BBQ until cooked through or bake in
oven until meat is cooked and stuffing is heated through
Remove to a cutting board, take out skewers and allow to rest for
into thick slices approx ¾ inches and lay on serving platter
*Available from Gaspesie Sauvage/Wild Gaspe Forest Products (www.wildgaspe.com)
If you wouldn’t drink it, don’t cook with