Wild Turkey and Stuffing

This entree has a more sophisticated presentation than that of the Wild Turkey Breast Casserole but features the same flavor profile and is very easy to prepare.

serves 4-8


1 wild turkey breast (trimmed of fat and cleared of shot or debris)

2 cans of ceam of mushroom soup

1 1/2 cans of 2% milk (reuse soup can)

1 bag of Stovetop® stuffing

3 oz of vegetable oil

1/4 teaspoon of pepper

1 approx. teaspoon of Old Bay® seasoning

Preheat oven to 400 degrees.

Cut turkey breast into sections. Each section should be approximately 1 lb or roughly the size of a chicken breast (about4). You can increase servings while maintaining presentation by reducing the portion size of each section by half. In a large frying pan, sear the breast sections in the oil with the pepper and 2 or 3 good shakes of the Old Bay® and fry until the outsides begin to turn a golden brown. They do not have to be well done.  In a 9″ x 13″ baking dish, place the sections and spread the cream of mushroom soup over the tops. Add the milk and empty the Stovetop® stuffing evenly to the dish.  I like to throw another 1 or 2 shakes of the Old Bay® in before I cover and bake for 45 minutes to 1 hour. To serve, place a breast section on the plate and top with the stuffing and sauce.

– Randy

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