Ok, you guys have been waiting long enough. I finally found a few minutes to post my wild turkey lasagna recipe. Hope you guys decide to keep more than just the breast of your wild turkey and when you do, this recipe is perfect for all the "other" turkey meat:
Crockpot Wild Turkey Stroganoff (Dave Dawson - adapted from Rival Crockpot pamphlet)
Separate the legs from the thighs and the thighs from the rest of the body. Cut away and discard all fat and anything that doesn't look like something you'd eat. Just as you did with the breasts, be sure to remove all BBs and feathers that may have gotten lodged into the meat at the site of the BBs. Separate the back from the carcass and breast bone. Clean up and discard anything undesirable. Be sure to include the entire neck if it doesn't have any damage because it has a fair amount of meat on it. Save the legs, thighs, neck, back, breast bones(after filleting the breast from the bone), and all other bones and parts for slow-cooking in a large crockpot (everything except the de-boned breast meat). The legs have quite a bit of stringy cartilage inside, but once cooked as described below, it's extremely easy to remove that cartilage. One thing I've noticed is that the legs may be too long to fit in the crockpot. I've used 2 different techniques to make sure the long legs fit inside the crockpot: 1) break the leg bone about an inch or 2 from the small joint end of the leg. Discard the short piece of bone. The larger remaining piece of leg will then easily fit in the crockpot.; 2) get a larger/oval-shaped crockpot that accommodates the long legs without cutting them.
Ingredients:
2 10.5oz cans cream of chicken soup
2 10.5oz cans cream of mushroom soup
2-4 4oz cans sliced mushrooms
1 cup chicken broth
1 cup beef broth
Salt and pepper to taste
Add all turkey pieces and all ingredients listed above to large crock pot. Slow-cook on low for 12 to 15 hours (more or less depending on how much time your bird needs to cook). Keep an eye on it so it doesn't dry out - add water or broth if necessary. You'll know it's done when you can pull on a leg bone and the meat separates from the bone without any effort on your part. Once it's done, remove all the bones and leave everything else inside the crockpot. If the liquid/gravy is a little thin, thicken it by adding a little corn starch mixed with cold water. Stir into gravy until you reach the desired thickness. Serve this over rice or mashed potatoes with a vegetable side of your choice. Mmmmmmmm. Makes me hungry just thinking about it!
As an alternative, use the contents of this crockpot recipe and make wild turkey lasagna (next recipe).
Wild Turkey Lasagna (Dave Dawson)
10 cups Left-over Crockpot Wild Turkey Stroganoff (see previous recipe)
1 lb bag frozen peas
14-15 lasagna noodles
chicken broth (if necessary)
beef broth (if necessary)
corn starch mixed with a little water (if necessary)
black pepper to taste
If you don't quite have 10 cups of turkey/gravy mixture or it doesn't really contain much gravy, make a little more gravy to add to it. You can make gravy with equal parts of beef and chicken broth and add corn starch mixed with a little cold water. Heat until the thickness/consistency is how you like it. Combine gravy with turkey/gravy mixture and heat it to get it to a serving temperature. Add black pepper as desired.
Meanwhile, cook the lasagna noodles according to the package directions (I think about 12 minutes or so). Strain and then assemble the lasagna as follows.
Place 4 lasagna noodles side-by-side in a 9x13 pan. You'll also need to place about 2/3s of a noodle at the end of the pan if your noodles don't cover the entire bottom of the pan. Pour about 3+ cups of the turkey/gravy mixture on top of the lasagna noodles. Sprinkle about 1/3 of the bag of frozen peas on top of the turkey/gravy mixture. Add a 2nd layer of lasagna noodles just as you'd done before using 4 noodles side by side plus about 2/3s of a noodle on the end of the pan without a noodle. Cover that layer with another 3+ cups turkey/gravy mixture followed by another 1/3 of the bag of frozen peas. Repeat one more time starting with a layer of lasagna noodles and then add the remaining turkey/gravy on top of that followed by the remaining frozen peas.
Next, place in a 350° preheated oven and cook for 30 minutes to 1 hour - watching to be sure it doesn't dry out. Serve at once with a vegetable of your choice (unless you think the peas in the lasagna are enough) and maybe even a salad. The left-overs freeze well and can be enjoyed again later.
Enjoy!!!!!
