You Got Your Turkey, Now What?
By Dave Hraychuck
Of the more popular game species, the eastern wild turkey seems to present the biggest culinary challenge. Dry, not much taste, and tough are just a few of the adjectives that are commonly associated with wild turkey. The traditional methods of cooking turkey are usually grilling or roasting them whole, Thanksgiving style, but these methods can be less than desirable for the wild turkey. Here are some tasty wild turkey recipes that are quick, easy, and will change your mind about eating the wild bird and may even convince you to head to your local sporting goods store for an extra tag. Good hunting and good eating!
Buffalo Turkey Dip
1 8 oz. package cream cheese
1 cup ranch dressing
½ cup blue cheese dressing
1 small bottle of your favorite hot sauce
1 ¾ cup shredded cheddar cheese
1 ½ cup cooked, chopped wild turkey
1 bag tortilla chips
celery sticks
Preheat oven to 350 degrees. In a large mixing bowl soften cream cheese and whisk until smooth. Add ranch dressing, blue cheese dressing, ¾ bottle of hot sauce, and 1 cup of cheddar cheese. Mix thoroughly. Add more hot sauce if desired. Add wild turkey and mix again. Spread dip mixture into ungreased 8 x 8 casserole dish. Bake for 15 minutes, and then sprinkle remaining cheddar cheese on top. Return to oven for another 10 minutes. Let cool for 5-10 minutes. Let cool for 5-10 minutes. Serve warm with tortilla chips and/or celery.
Pot Pie
1 lb cooked, chicken, turkey, dove, squirrel, rabbit, or pheasant
1 can cream of mushroom soup
8 oz sour cream
1 bag frozen mixed vegetables, thawed
3 medium potatoes
1 tube croissant rolls, or 1 pie crust
1 small onion
1 small can of mushrooms
Salt and pepper to taste
In order to make clean up easier, you can line your Dutch oven with aluminum foil. Peel and cube potatoes. Boil until done. In a bowl, mix together all of the ingredients except the croissant rolls or pie crust. Pour mixture into Dutch oven. Place croissant dough or pie crust over top of the mixture. Cut slits in crust for steam to escape. Place lid on Dutch oven. Bake at time and temperature recommended for the crust or croissant dough.
Turkey Taco Bake
2 cups coarsely crushed corn chips
1 16 oz can refried beans
2 cups shredded Monterey Jack cheese (divided)
1 cup salsa
2 cups shredded cooked turkey
1 tsp Mexican or taco seasoning
1 green onion, cliced
1 medium tomato chopped
Place corn chips in a greased 9 x 13 baking dish. Place refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from heat; stir in 1 cup of cheese and salsa. Spread over chips.
Toss the turkey and Mexican seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. Bake, uncovered at 400 degrees for 20-25 minutes or until cheese is melted. Sprinkle with tomato.
Happy hunting and happy eating!
For more information or to book a hunting or fishing trip in northwestern Wisconsin, contact
Dave Hraychuck, 715-553-0578, email hraychucks@centurytel.net.