Four Ways to Cook Leftover Wild Turkey

With any luck, hopefully you have some wild turkey meat by now—or you will once your state’s season opens. If … Continued

FIELD AND stream, david draper, the wild chef, wild game, wild turkey, how to cook wild game, how to cook wild turkey, leftovers, mac and cheese, turkey salad recipe, turkey burrito recipe, tortilla soup recipe, high lonesome ranch, saveur magazine

With any luck, hopefully you have some wild turkey meat by now—or you will once your state’s season opens. If you have some leftover meat after your first gobbler feast, here are five of my favorite recipes.

1) Aunt Linda’s Tortilla Soup: This recipe from Linda Doden of the High Lonesome Ranch near Debeque, Colo., originally calls for pheasant, but cooked and shredded wild turkey would make a fine substitute.

2) Turkey Burritos: Spread a layer of refried beans on a warm tortilla, then stuff with shredded turkey. Top everything with some shredded cheese and diced radishes. Wrap tightly and munch away.

3) Turkey Salad Sandwich: Turkey salad seems like a pretty simple affair, but getting it just right takes practice. Start with this Neiman Marcus café recipe from Saveur magazine.

4) Turkey Reubens: Slide some slices of leftover turkey between two slices of rye bread slathered with Thousand Island dressing and tangy sauerkraut. Toast over a warm skillet, mashing down on the top with a spatula or sandwich press.

5) Grilled Turkey Mac ‘n Cheese: You’ll love this one. Recipe is below.

1 cup grilled wild turkey, diced
1 pound macaroni, cooked al dente
3 Tbsp. butter
3 Tbsp. flour
1 1/2 cups milk, warmed in the microwave
1 tsp. dry mustard
1 tsp. paprika
1 tsp. salt, or to taste
1-2 cups of Velveeta, cut into cubes
1 cup pepper jack cheese, shredded

1) Preheat oven to 200 degrees. Melt the butter in a medium saucepan set over medium heat. Sprinkle in the flour, stirring with a wooden spoon to incorporate. Continue stirring for 2 to 3 minutes until the floury taste cooks out. Slowly stir in the warm milk until a sauce forms. Add the dry mustard, paprika, and salt. Stir the Velveeta into the béchamel sauce a little bit at a time, letting the cubes melt before adding more.

2) Once all the cheese has been added, put the cooked pasta into a large pot. Add the cheese sauce and add the grilled turkey. Stir well to ensure all the pasta is well coated.

3) Grease the inside of a casserole dish with cooking spray, and pour the macaroni and cheese into the dish. Sprinkle the pepper-jack cheese over the top and place the casserole in the oven for 10 minutes, or until the shredded cheese has melted.