Roasted Wild Turkey Breast with Cornbread Crawfish Stuffing
This dish combines the lean, flavorful meat of wild turkey with a rich, Southern-inspired stuffing. The addition of crawfish and pecans to the cornbread stuffing adds a unique twist, while the spice rub enhances the natural flavor of the turkey.
Roasted Wild Turkey Breast with Cornbread Crawfish Stuffing
Rated 5.0 stars by 1 users
Category
Turkey
Cuisine
Southern Inspired
Servings
6-8
Prep Time
2 hours
Cook Time
30 minutes
This dish combines the lean, flavorful meat of wild turkey with a rich, Southern-inspired stuffing. The addition of crawfish and pecans to the cornbread stuffing adds a unique twist, while the spice rub enhances the natural flavor of the turkey.
Author:Wildlife Seasonings Kitchen
Ingredients
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1 wild turkey breast (about 4-5 pounds)
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1 1/2 tablespoons Wildlife Seasonings Rooster Untamed Rub
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2 tablespoons olive oil
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Salt to taste
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4 cups crumbled cornbread
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1 pound crawfish tails, cooked and roughly chopped
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1 cup onion, finely diced
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1 cup celery, finely diced
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3 cloves garlic, minced
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1/4 cup fresh parsley, chopped
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2 tablespoons fresh sage, chopped
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1 tablespoon fresh thyme leaves
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2 eggs, lightly beaten
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1 cup chicken or turkey broth
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5 1/4 tablespoons unsalted butter, melted
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1 cup pecans, toasted and roughly chopped
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Salt and freshly ground black pepper to taste
For the Turkey:
For the Stuffing:
Directions
Preparation:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt 2 1/2 tablespoons of butter over medium heat. Add the onion and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
3. In a large bowl, combine the crumbled cornbread, sautéed vegetables, chopped crawfish tails, parsley, sage, thyme, and toasted pecans. Mix well.
4. Add the beaten eggs, chicken broth, and remaining melted butter (2 3/4 tablespoons) to the cornbread mixture. Stir gently to combine. The stuffing should be moist but not soggy. Season with salt and pepper to taste.
5. Pat the turkey breast dry with paper towels. Carefully separate the skin from the meat, creating a pocket, but leaving the skin attached at the edges.
6. In a small bowl, mix the 1 1/2 tablespoons Baron Wildlife Rooster Untamed Rub with the olive oil to create a paste. Rub this mixture all over the turkey breast, including under the skin. Season with additional salt if desired.
7. Spoon the stuffing mixture into the pocket between the skin and meat, distributing it evenly. Place any remaining stuffing in a buttered baking dish.
8. Place the stuffed turkey breast on a rack in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast (not touching the stuffing) registers 165°F (74°C).
9. If you have extra stuffing in a separate dish, place it in the oven during the last 30 minutes of the turkey's cooking time.
10. Once done, remove the turkey from the oven and let it rest for 15 minutes before slicing.
11. Slice the turkey and serve with the stuffing.
Recipe Note
Wild turkey can be leaner than its domesticated counterpart, so be careful not to overcook it. Basting the turkey with its own juices every 30 minutes during roasting can help keep it moist. If the skin starts to brown too quickly, cover it loosely with aluminum foil.
The addition of toasted pecans adds a delightful crunch and nutty flavor that complements both the cornbread and the wild turkey. For an extra touch of richness, you can brush the turkey skin with a bit of melted butter before roasting.
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