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Friday Feast: "Stuff Anything" Wild Turkey Tenderloin

Friday Feast: "Stuff Anything" Wild Turkey Tenderloin

For many of us, the start of Spring Turkey season is this weekend! To kick off the season, the Sporting Chef Scott Leysath has shared with us one of his favorite new recipes. Enjoy and happy hunting!

I call this “stuff anything” because wild turkey tenderloin is one of those things that you can literally stuff any veggie and meat choice in the middle and it will come out delicious. From spanish/latin inspired to traditional cornbread to spinach and rosemary – you can’t go wrong. Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but no through, the other side. You know what this recipe is missing? Bacon…

“Stuff Anything” Wild Turkey Tenderloin

  • 1 wild turkey breast fillet
  • Hi Mountain Poultry Rub
  • 1 cup ground wild boar sausage
  • 1/3 cup onion, diced
  • 1 1 /2 cups mushrooms, quartered
  • 1/4 cup fresh basil leaves
  • 1/3 cup shredded jack cheese
  • 2 tablespoons breadcrumbs
  • olive oil
  • halved cherry tomatoes
  • peeled and seeded avocado, diced

Cut a pocket into the turkey breast. Season liberally on all sides with Hi Mountain Poultry Rub.

Cook sausage for 2 to 3 minutes in a large skillet over medium heat. Add onion and mushrooms and cook until sausage is just-cooked and onions are translucent. Allow mixture to cool completely.

Stuff sausage and mushroom mixture into pocket. Add basil. Combine cheese with bread crumbs and stuff into pocket. Roll turkey breast up while tucking in the ends, much like rolling a burrito. Place, “seam” side down (where the edges meet) in a lightly oiled baking dish or Dutch oven. Placing with the edge down will allow the turkey breast to seal when cooking. If desired, secure with butcher string or wooden skewers.

Roast in a 350 degree oven or on stovetop over medium-low heat until the turkey breast is lightly browned on the bottom. Carefully flip it over and brown on the other side. Internal temperature should be 145 degrees when done. Remove from the dish or Dutch oven and allow to rest for 5 – 7 minutes. Slice into 1 to 2-inch medallions, arrange on a platter and top with tomato and avocado.

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