By Tiffany Haugen
Wild turkey is tasty and versatile game meat. If you aren’t sure what to do with the meat, one of the easiest things to do is remove it from the bone and grind or finely chop it up. From meatloaf to enchilada filling to burgers on the grill (for great burgers that hold up on the grill, mix the turkey meat with ground pork), there are a lot of options. Once the meat has been removed, don’t toss that carcass. Homemade stock is amazing and will turn ordinary chili or turkey soup into a fabulously flavorful creation.
Wild Turkey Chili
2 tablespoons olive oil
1 cup onion, diced
Four to six cloves garlic, minced
2 pounds turkey, ground or finely chopped
2 teaspoons oregano
2 teaspoons cumin
½ to1 teaspoon red chili flakes
Two 7-ounce cans diced green chilies
1 tablespoon green Tabasco sauce
6 cups turkey/chicken stock or broth
Three 15-ounce cans cannellini or white beans
1 cup instant or real mashed potatoes
Salt and pepper to taste
Juice of one lime
In a large pot, sauté the onion and garlic in olive oil on medium heat, two to three minutes. Add turkey and seasonings, sautéing an additional five minutes. Add remaining ingredients, except lime juice, and simmer at least 30 minutes. Remove from heat, add lime juice and serve.
Wild Turkey Stock
One turkey carcass
One large onion
Five celery stalks
Six to eight cloves garlic
Separate turkey pieces so they will fit in a large stockpot. Quarter onion and roughly chop carrots and celery. Peel garlic and bruise with a mallet. Add ingredients to stockpot and fill with water. Bring ingredients to a boil then reduce to a simmer. Simmer over medium-low heat six to eight hours. Salt and pepper to taste. Strain broth and discard bones and vegetables. Refrigerate for up to four days or freeze for long-term storage.
Editor’s note: For signed copies of Tiffany Haugen’s popular cookbook, Cooking Game Birds, send a check for $20 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or order online at scotthaugen.com.