Wild Turkey with Cream of Morel Mushroom Recipe
Wild turkey and morel mushrooms are a delicious combo, and the richness from the heavy cream in this recipe complements the leanness of wild birds beautifully. You can’t go wrong with this dish!
Print RecipeSkip all the sodium and preservatives in that can of cream of mushroom soup and make your own instead. Cream and butter brings out the delicate flavors of morel mushrooms beautifully, and this sauce will not only taste delicious with your spring wild turkey but also with other game birds, such as pheasant, quail, partridge, and grouse. It’s no wonder that hunters of all generations swear by this combination. You can’t go wrong with serving wild mushrooms with fowl, while the richness from the heavy cream complements the leanness of wild birds. Making your own sauce will be so much better. I promise.
I suggest serving this wild turkey and cream of mushroom recipe with chardonnay or pinot noir. Brut and extra dry sparkling wines are also nice choices.
Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
- 1 wild turkey breast, skinless
- ½ cup of all-purpose flour
- 1 tablespoon of milk
- 1 egg
- 2 tablespoons of butter
- 5 ounces of fresh morel mushrooms, chopped
- ¼ cup of onion, minced
- 1½ cups of unsalted chicken stock, heated
- 2 tablespoons of all-purpose flour
- 2 teaspoons of chives, chopped
- ¼ cup of heavy cream
- Grated zest of half a lemon
- Salt and pepper, to taste
- Vegetable oil for frying
Directions:
- To make the morel mushroom cream sauce, melt butter in a saucepan over medium heat. Add minced onion and cook until golden brown, stirring occasionally. Add the chopped morels and stir for a couple minutes. Add 2 tablespoons of all-purpose flour and stir another two minutes. Next, slowly whisk in the hot chicken stock and bring to a simmer. Simmer on low for about 10 minutes to thicken and allow mushrooms to steep, stirring often. Finally, mix in chives, heavy cream, salt, pepper and lemon zest. Cover and keep warm. If necessary, reheat slowly over low heat, stirring occasionally, and do not allow to boil. Whisk in more hot stock as needed to thin out sauce.
Morel mushroom cream sauce topped with grated zest of lemon. (Photo courtesy of Jenny Nguyen-Wheatley) - Remove silver skin off turkey breast. Slice breast thinly on the bias, about ½ inch thick. One by one, lay turkey fillets between two sheets of plastic wrap and flatten with the rough side of a meat mallet. Season each fillet with salt and pepper on both sides. Over medium heat, heat enough vegetable oil to fill a skillet about 1/3 inch up the side.
Flatten turkey cutlets with a mallet. (Photo courtesy of Jenny Nguyen-Wheatley) - Pour ½ cup of flour into a shallow bowl. In another bowl, beat together the egg and milk. When oil reaches about 375 degrees, dredge each turkey fillet in the flour, then egg and flour again, shaking off excess flour. Carefully fry cutlets on each side until golden brown. Drain on paper towels. To serve, spoon morel mushroom cream sauce over fried turkey cutlets.
Fry turkey cutlets until golden brown. (Photo courtesy of Jenny Nguyen-Wheatley)