Morel mushrooms and wild leeks grow in hardwood forests in the spring and pair beautifully. Wild leeks take a very long time to grow, about seven years from a seedling to when the plant can product its own seed, then take two years to germinate. When foraging for leeks, pick no more than 5 percent of a patch and try to rotate your picking spots year to year.
If you can’t find morels, feel free to use your favorite mushrooms from your grocery store or local market. You can stuff single breasts (as here) or the cavity of a whole bird.
Serves 4 to 6
Stuff and Cook the Turkey
Preheat the oven to 350 degrees F (180 degrees C).
In a large saucepan over medium heat, melt 1 cup (250 mL) of the butter. Add the onion, celery, morels, chopped leek bulbs, and garlic. Cook, stirring occasionally, until soft, 3 to 4 minutes. Add the goat cheese, leek greens, and cubed bread and stir to combine. Remove from the heat and let cool to room temperature before stuffing the turkey breasts.
Using a boning knife, make a 2-inch (5 cm) cut along the fat end of each turkey breast and push the knife into the center, making a pocket along the inside of the entire breast. Gently fill the breasts with the stuffing. Heat a large skillet over medium heat. Add the olive oil and the remaining 1 tablespoon (15 mL) butter. Season the turkey breasts all over with salt and pepper and gently sear both sides. Transfer to the oven and cook to an internal temperature of 165 degrees F (74 degrees C), 20 to 30 minutes. Let the meat rest for 5 to 10 minutes before slicing.
Stuffed Wild Turkey:
- 1 cup (250 mL) + 1 tablespoon (15 mL) unsalted butter, divided
- ½ cup (125 mL) minced white onion
- ¼ cup (60 mL) minced celery
- ½ pound (225 g) wild leeks, white bulbs separated from green leaves and chopped
- 4 teaspoons (20 mL) minced garlic
- 1 pound (750 mL) cubed white sourdough or artisanal bread, crusts removed
- 3 cups (750 mL) cubed white sourdough or artisanal bread, crusts removed
- 2 boneless wild turkey breasts (about 1 pound (450 g) each)
- 1 tablespoon (15 mL) olive oil
- 1 teaspoon (5 mL) kosher salt
- Freshly ground black pepper
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