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Wild Turkey Hot Brown Stuffed Tomatoes Recipe

By RVL / June 7, 2020

Wild Turkey Hot Brown Stuffed Tomatoes Recipe

Hot brown stuffed tomatoes, a stuffed tomato take on a traditional flavor combination.

BY  AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESPRINT RECIPE

PREP TIME
COOK TIME
5-7
SERVES
EASY
DIFFICULTY

It’s no secret that Kentucky Hot Browns are one of my favorite meals. The combination of sliced turkey, creamy, and cheesy mornay sauce, bread, bacon and sliced tomato is a classic flavor blend. So good, in fact, that we have done a few wild turkey hot brown variations here at Timber2Table. This is another take on the dish, but with a twist.

Stuff the tomatoes with the turkey mixture, then top with bacon and croutons before baking.

Stuff the tomatoes with the turkey mixture, then top with bacon and croutons before baking.

With tomatoes coming on strong this time of year, we enjoy stuffing them with different breads, cheeses and such, then baking them until they soften, and the filling gets hot and bubbly. This variation uses sautéed bites of wild turkey blended into a creamy Mornay sauce, then stuffed in a hollowed-out tomato. Top with a couple bacon slices and a few croutons for a summertime take on a classic turkey recipe.

Bake until the tomato is cooked through and the filling is warm and bubbly.

Bake until the tomato is cooked through and the filling is warm and bubbly.

INGREDIENTS

6-8 large ripe tomatoes

1 side of a wild turkey breast, about 2-3 pounds, cut into bite sized cubes

2 cups parmesan cheese, grated

2 cups milk

½ cup all-purpose flour

½ teaspoon garlic powder

Salt and pepper

Croutons

12-16 slices of bacon, cooked

2 tablespoons butter

 

 

COOKING INSTRUCTIONS

Start by cooking the bacon in a large cast-iron skillet or pot. Remove the bacon and reserve. Brown the cubed turkey, salting lightly, in the remaining bacon grease in batches, until each piece is browned and nearly cooked through. Remove the turkey from the pan and set aside.

Brown the wild turkey breast pieces.

Brown the wild turkey breast pieces.

Add the butter to the pan, add the flour and garlic powder, stirring until it takes on a golden color. Reduce the temperature and pour in the milk, stirring constantly and scraping any stuck-on bits from the bottom of the pan. When the mixture starts to bubble, add the cheese and continue stirring until the cheese melts and the sauce thickens. Season with salt and pepper. Return the turkey to the pan and stir well to blend. Remove from heat.

Stir the cheese into the roux and milk mixture.

Stir the cheese into the roux and milk mixture.

Remove the tops from the tomatoes. Use a spoon to core out the center of the tomatoes, leaving them bowl-shaped. Spoon the turkey filling into the tomatoes, mounding it slightly. Top each tomato with two slices of bacon and a few croutons.

Use a spoon to hollow out the tomatoes into bowls.

Use a spoon to hollow out the tomatoes into bowls.

Arrange the tomatoes on a baking sheet and place into a 350-degree oven for 20 minutes, or until the stuffing is golden brown and the tomato cooked through.

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