I usually fry wild turkey because it’s a very tough piece of meat. But, this recipe covers that up with the delightful cream sauce and rice. All of the flavor distracts from the chewy meat, especially if you cook it at the perfect temperature for the right amount of time. If you harvested a younger bird, your meat definitely won’t be as tough as an old gobbler. Even if you’re a firm-believer like myself that frying wild turkey is the only way to eat it, I encourage you to give this one a try. It’s pretty simple, and tastes the best when you spice-up the sauce to your preference.
|8||slices of bacon|
|1||box of creamed spinach|
|½ cup||Diced onions|
|½ cup||Diced tomatoes|
|Spices to taste: salt, pepper, garlic powder|
How to Prepare
- 4 tablespoons unsalted butter
- 1 medium yellow onion minced
- 3 cloves garlic minced
- 4 teaspoons Kosher salt divided
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 1/2 cups half-and-half
- 2 1/4 pounds fresh leaf spinach or one pound frozen
- 1 cup mozzarella cheese*
- 4 ounces cream cheese*
- 1/2 cup grated Parmesan cheese
- Wash and ensure breasts are clean and free of hair and pellets! Slice turkey breasts in half so they fold open.
- Heat olive oil in a skillet and cook the breasts over medium heat. When cooked-through, set aside in an oven-safe dish.
- Prepare the creamed spinach:
- In a skillet, add butter, and diced onion and cook until onions become clear.
- Add cream cheese, parmesan cheese, and mozzarella cheese until melted and combined.
- Add the half-in-half and flour to thicken. Keep stirring until combined.
- Add spices to taste.
- When combined, add the spinach. Keep adding and stirring in the spinach until there is enough spinach to see that the spinach and cheese is equally combined. This might take two bags of spinach!
- Continue to cook until thickened.
- When done, spoon the creamed spinach to the opened turkey breasts in the pan, and close the breasts so the creamed spinach is covered by the breasts. The breasts should be “stuffed” with the creamed spinach.
- Add additional cheese on top of breasts, and add whole cherry tomatoes to the dish with the breasts.
- Broil the breasts in the oven until the cheese is melted and remove from oven. Let cool before serving.
Parmesan garlic Rice:
- tablespoons butter
- 1/2 medium sweet onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups uncooked long-grain rice
- 1 (14.5-ounce) can chicken broth
- 1 cup milk
- Salt and pepper to taste
- 1 cup finely grated Parmesan cheese
- 3 tablespoon lemon juice
- Cook rice according to the directions on the package.
- Once cooked, add all other ingredients until well-combined.