– Triple Wild Stuffed Turkey Breast

A Scott Thomson recipe.

Triple wild; wild turkey, wild rice, wild mushrooms


Wild turkey breast – butterflied – large muscle only – one breast
Wild mushroomswild 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 cup

2 – 3 cups turkey stock (preferable) or chicken stalk – as per rice directions
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)


Wild mushrooms:
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 for stuffing.
Spoon 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.
ØGrill/bake on a BBQ until cooked through or bake in 325°F oven until meat is cooked and stuffing is heated through
Remove to a cutting board, take out skewers and allow to rest for 5 minutes
Slice into thick slices approx ¾ inches and lay on serving platter

*Available from Gaspesie Sauvage/Wild Gaspe Forest Products
** If you wouldn’t drink it, don’t cook with it!!!!