Serves: 6
Ingredients
1 boneless wild turkey breast
1 ½ cups uncooked rice
3 cups water
½ cup chopped onion
½ cup chopped celery
½ lb wild boar sausage
1 tsp salt
½ tsp onion
1 tsp parsley
½ tsp pepper
¼ tsp sage
¾ - 1 cup dried cranberries
5-6 strips bacon
1 tbsp oil
Instructions
- Preheat oven to 350 degrees. Trim turkey breast and pound to ½ to ¾” thickness. Set aside until ready to fill with rice stuffing.
- Over medium heat in a cast iron skillet, cook sausage until completely done. Remove sausage from pan and add 1 tbsp oil to already heated skillet. Add celery and onions to and sauté. Once cooked, remove from pan.
- Heat 3 cups water until boiling, and then add uncooked rice. Cook until done, and then cool. Combine rice, vegetables, sausage and spices.
- Lay out 5-6 slices of bacon on flat surface, top with flattened turkey breast and add 1-1 ½ cups of rice mixture. Roll up meat and stuffing, and wrap with butcher’s twine (Set aside remaining stuffing for serving with dinner)
- Place stuffed turkey breast back in cast iron skillet, and cook in preheated oven or pellet smoker until internal temp reaches 165 degrees. Let rest, slice and serve.