Wild Boar and Cranberry Rice Stuffed Turkey Breast

Serves: 6


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


  1. Preheat oven to 350 degrees. Trim turkey breast and pound to ½ to ¾” thickness. Set aside until ready to fill with rice stuffing.
  2. 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.
  3. Heat 3 cups water until boiling, and then add uncooked rice. Cook until done, and then cool. Combine rice, vegetables, sausage and spices.
  4. 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)
  5. 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.
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