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This wild turkey breast recipe will be requested often.ITALIAN WILD TURKEY PARMESAN RECIPE
1 lb wild turkey breast meat, cut into 1/4 inch thick pieces
1/4 tsp garlic powder
1/4 tsp onion powder
1/3 cup grated Parmesan cheese
1/3 cup Old London plain bread crumbs
1/3 cup homemade bread crumbs
1/4 cup coconut or canola oil
1-1/2 to 2 cups homemade spaghetti sauce
6 slices Monterey Jack cheese
cooked spaghetti noodles
Heat 1/4 cup coconut or canola oil in a heavy skillet.
PREHEAT oven to 350 degrees. Lightly spray a 9x13 dish with vegetable oil and set aside.
Pound the turkey breasts until flattened and rub with oil. Sprinkle meat with the garlic and onion powder. Season with salt and pepper.
Mix the Parmesan cheese and crumbs together on a plate. Then roll breast meat into the crumb mixture and fry in the hot oil until cooked through. Drain.
Pour the spaghetti sauce in the bottom of the pan and on top of the fried turkey breasts. Bake for 20 minutes. Add the cheese on top and bake until melted and heated through; another 5 to 10 minutes.
Serve with cooked and buttered noodles. A fresh salad and garlic bread makes the meal complete.
I absolutely love this dish. It is creamy, cheesy and absolutely addicting...
WILD TURKEY HOT DISH
3 cups cooked wild turkey breast
2-1/2 to 3 cups dry thin spaghetti, broke in half (almost 1 lb)
3 cans cream of chicken soup
2 cups grated co-jack cheese**
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
2 cups water
1 TBS Chicken Better than Bouillon
1 tsp seasoned salt
1 TBS onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper
1-1/2 cup grated co-jack cheese
Large bowl (the biggest one you have)
9x13 inch pan sprayed with oil
PREHEAT oven to 350 degrees.
Cook thin spaghetti until al dente, drain and set aside. It will finish cooking when it bakes.
In a big bowl, add the drained spaghetti, 3 cans of cream of chicken soup, 3 cups cooked wild turkey breast meat, 2 cups grated co-jack cheese, chopped green pepper and chopped onion. Mix all of this together.
Mix 1 TBS Better than Bouillon with 2 cups of water. Taste it. If it is too bland, add a little more until it tastes like chicken broth. Pour into the bowl with the mixture.
Finish by adding the seasoning salt, onion and garlic powder and cayenne pepper. Taste it. Add salt and pepper to taste. Make sure there is enough liquid (not soupy) because the pasta will soak some of it up to finish cooking.
Mix well and pour into the sprayed 9x13 pan. Level it out with a spoon and top with 1-1/2 cups of cheese.
At this point, you may cover it with saran wrap, tin foil and freeze, unbaked. Or you may cover it and place in the refrigerator for up to 2 days, unbaked.
Bake for 35 to 45 minutes or until hot and bubbly. If the cheese starts to get too brown, just lightly cover with foil.
**You may also use sharp cheddar cheese. I grate my own cheese because the shredded cheese you buy in the store is covered with cellulose to keep it from clumping. Cellulose is wood pulp and used as an additive.
*You may saute the onions and green pepper until tender if you wish.
Do you have leftover turkey meat? Then this wild turkey breast recipe is for you.
WILD TURKEY CREPES
1 cup milk
1/4 tsp salt
3/4 cup flour
Place ingredients in bowl and beat with a mixer or whisk by hand.
Spray a 7 inch non-stick pan with oil and heat on medium. Pour 3 tablespoons of batter into the hot pan at a slight angle and rotating it around to cover bottom. It only takes 35 to 40 seconds or so to cook, and flip it again; cooking the other side. This makes 10 crepes.
1/4 cup chopped onion
1/2 cup sliced mushrooms
1 tsp butter
1-1/2 cups cooked and chopped turkey meat
1 can homemade condensed cream of mushroom soup
1 cup shredded Swiss or cheddar cheese
PREHEAT oven to 350 degrees and spray a baking dish with oil.
Saute the onion and mushrooms in the butter until tender. Set aside.
Mix the condensed chicken soup with the cheese and the cooked turkey meat (if making the hot dish). Add the mushroom mixture and stir to combine. Fill each crepe and roll, placing the seam side down in a sprayed baking dish.
NOTE: At this point you may bake them for 15 minutes and eat them without the cheese sauce. Or you may continue with the recipe and bake this with a cheese sauce. Serve with sour cream.
3 TBS butter
3 TBS flour
1-1/2 cups milk
2 TBS Cheez Wiz**
1 chicken bouillon cube, divided in half
Melt the butter on low and then whisk in the flour. Cook for a minute and slowly whisk in the milk, stirring until combined. When it begins to get thicken add the cheese and half of the bouillon cube. Stir until thick and bubbly.
Bake for 15 minutes. Sprinkle with 1/2 cup cheese and bake another five minutes or until cheese is melted and crepes are heated through.
**You may use Velveeta if you wish. If you don't like mushrooms, just substitute cooked asparagus (roasted or grilled is even better); it's delicious. An easy wild turkey breast recipe.
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