Wild Turkey Breast Stuffed with Sausage and Mushrooms Recipe

Make those hard-to-come-by wild turkey breasts extra special with this delicious, easy-to-prepare recipe from "The Sporting Chef"

BY: SCOTT LEYSATH, “THE SPORTING CHEF”

Wild Turkey Breast Stuffed with Sausage and Mushrooms Recipe

Wild Turkey Breast Stuffed with Sausage and Mushrooms Recipe (Photo courtesy of “The Sporting Chef”)

 

When Scott starts cooking, he just makes stuff up. Here’s a simple recipe for stuffed turkey breast tenderloin. It shows how you can really stuff anything into a turkey tenderloin and it will taste good.

Serves: 1
Prep time: 15 minutes
Cook time: 20-30 minutes
Total time: 35-45 minutes

Ingredients:

  • 1 wild turkey breast fillet
  • Hi Mountain Seasoning Poultry Rub
  • 1 cup ground wild boar sausage
  • ⅓ cup diced onion
  • 1½ cups quartered mushrooms
  • ¼ cup fresh basil leaves
  • ⅓ cup shredded Jack cheese
  • 2 tablespoons breadcrumbs
  • Olive oil
  • Halved cherry tomatoes
  • Peeled and seeded avocado, diced

 
Directions:

1. Cut a pocket into the turkey breast. Season liberally on all sides with Hi Mountain Poultry Rub.

2. Cook sausage for 2 to 3 minutes in a large skillet over medium heat. Add onion and mushrooms and cook until sausage is just-cooked and onions are translucent. Allow mixture to cool completely.

3. Stuff sausage and mushroom mixture into pocket. Add basil. Combine cheese with breadcrumbs and stuff into pocket. Roll turkey breast up while tucking in the ends, much like rolling a burrito. Place, “seam” side down (where the edges meet) in a lightly oiled baking dish or Dutch oven. Placing with the edge down will allow the turkey breast to seal when cooking. If desired, secure with butcher string or wooden skewers.

4. Roast in a 350-degree oven or on stove top over medium-low heat until turkey breast is lightly browned on the bottom. Carefully flip it over and brown on the other side. Internal temperature should be 145 degrees when done. Remove from dish or Dutch oven and allow to rest for 5 to 7 minutes. Slice into 1- to 2-inch medallions, arrange on a platter and top with tomato and avocado.

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