This recipe came about from a need to find an exceptional use for the often overlooked parts of the wild turkey. In teaching numerous field-to-table classes, the question often comes up about what to do with the carcass, wings, legs, etc. The recipe has been modified by several of our fantastic cooks to this final version. I provide the recipe and prepare this dish for numerous classes, including Wild About Turkeys Teacher Workshop, Master Naturalist Class and the NWTF Turkey Tune Up. It is always a hit.
- 6 tablespoons butter
- 1 cup each of onion, carrot, celery
- 1 teaspoon each of fresh rosemary, thyme
- 3 cloves of minced garlic
- ½ teaspoon pepper
- 4 cups of broth (can be made from carcass or store bought)
- 2 cups cooked turkey wings, legs and thighs
- 1 cup wild rice
- 1/3 cup all-purpose flour
- 2¼ cups milk or ¾ cup half and half plus 1½ cups water
- ½ teaspoon salt
- ¼ cup slivered almonds
- ½ teaspoon lemon juice
- 2 tablespoons white wine or sherry
- Soak wild rice overnight in water, then rinse and drain.
- Simmer wild turkey for 8 hours in broth until tender, then remove bones and chop or shred meat.
- Sauté first group of ingredients in a saucepan until vegetables are translucent.
- Combine all above and bring to a boil, then reduce to simmer for 30 minutes to 1 hour.
- Gradually add flour to milk/half and half, and whisk together so there are no lumps.
- Add milk mixture and salt plus any or all optional items. Simmer and serve.