Thursday, May 5, 2011

Wild Turkey Alfredo and stuff.....

So, sometimes I hear folks don't care for wild turkey meat - it's too dry, it's too tough, it's just no good.Well, being I can't follow a recipe any more, and rather make up my own, I thought today of what to do with the wild turkey breast from the turkey Terry shot a few days ago. Not sure why the inspiration hit at work, but it sure did, and this is what we had for dinner tonight. It makes a LOT of food, so don't ask me about calories or serving, but it's all good stuff.


Ingredients:
2 whole wild turkey breasts, or most of them if they haven't been shot too badly (for non wild turkey, it's about 4 large boneless chicken breasts).
1 package of bacon
Coarse black pepper
Garlic salt

1lb or so of fresh broccoli
1/2 a pound or so of fresh asparagus
1 of those boxes of baby portabella mushrooms

4Tbs of butter
1 pint heavy cream
1 tsp white pepper
8oz of freshly shredded Parmesan cheese (keep some set aside for topping)
1 cup milk
1cup shredded mozzarella cheese

A big ol bag of egg noodles

Directions:
Slice the turkey breast in 1/2" strips, checking carefully for shot, feathers and any sinew or yuck. Lay two slices of bacon down, overlapping in the middle, in a cookie sheet with sides, the long way of the sheet. I made four long rows. Lay the turkey breast strips on the bacon.  Sprinkle the garlic salt and pepper over the turkey. Lay the rest of the bacon over the top of the turkey so you have four long strips of bacon and turkey goodness. (Yeah, it's on the cutting board. Learn from me and do it on the cookie sheet first!) Pic is just the bacon, then the turkey. The final bacon layer isn't on there.


Put the bacon and turkey goodness in the oven at about 350, uncovered. It will need to cook for about an hour or so, maybe less. I wasn't keeping track well.


Get your vegetable goods around. I picked the fresh asparagus from the garden and used that, I didn't have a lot but enough to use. Cut the asparagus in the 1" pieces, and cut the broccoli into 1" pieces, with the stem cut into 1/2" pieces. Wash the mushrooms, remove the stems and slice. Saute the mushrooms in a bit of butter for a few minutes, and then add to the broccoli and asparagus. Put in a pot with about 1/4-1/2 cup of water and steam. I think it cooked for like 20 minutes? You don't want mush, but it should all be tender.

Get the sauce going by melting the butter in a pot, and add the cream, milk and white pepper. Bring to a simmer and add the Parmesan cheese. Stir frequently at about medium low to medium heat, until all of the cheese is completely melted, and the sauce is smooth and creamy. Add the mozzarella cheese and stir constantly until it completely melts and the sauce goes from sticky to creamy.

While you are getting the sauce things around and starting, start a big pot of water and bring to a boil. I like to add a Tbs of sea salt to the water, and then dump in the noodles. While your tending the sauce, the noodles will cook, and should finish about the time the sauce is done. Drain the noodles. I just dump them out of the big pot into a colander and use the big pot to put everything together.

When the turkey and bacon is done (bacon is crisped up but not burning), take it out and cut the strips in half. Move the halves to a paper towel lined plate to drain a bit, and then cut the strips in about 1/2" wide pieces. Dump the pieces into the big pot. Drain the veggies and dump those in. Pour the sauce over everything and toss gently. Add the noodles back and toss again. Top with some of the fresh Parmesan you hopefully set aside, and eat!!


1 comment:

Briget said...

This sounds absolutely delicious!