Wild In The Kitchen: Greek Style Wild Turkey

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Jerry’s Greek-Style Wild Turkey

A friend sent me this recipe a few months ago, and I tried it the other night. It was incredible. I was able to find all the ingredients at Walmart. I believe the only thing I would do differently next time is to use fresh spices and serve it over pasta.

 

1 half turkey breast

1 8-oz. jar sun-dried tomatoes

1 carton fresh mushrooms, sliced

1 cup Parmesan cheese

1 stick butter

1 cup turkey broth

1 cup heavy cream

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/2 teaspoon dried thyme

Minced garlic to taste

Salt and pepper to taste

 

Cut the turkey into bite-size pieces. Sprinkle with salt and pepper. Melt half the butter in a skillet, and add the turkey pieces. Brown on all sides and place the nuggets in a baking dish. Sauté the drained sun-dried tomatoes with mushrooms in the remaining butter. Add the spices and garlic and cook until the mushrooms are tender. Add the turkey broth, which can be made from boiling wing bones and the cream. Bring to a simmer and cook 5 minutes. Pour the mixture over the turkey nuggets in the baking dish. Add the Parmesan and place the dish to the oven at 350 degrees for 25 minutes.

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