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.
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.