Roast Wild Turkey in White Wine with Mushroom Paté Stuffing

Paté Stuffing (amounts are for 10-12 pound bird)

  • 1/4 cup butter
  • 2 medium onions, chopped
  • 1 cup chopped morels or button mushrooms (about 1/4 pound)
  • 2 quarts fresh white bread crumbs
  • 1/4 teaspoon pepper
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 pound chicken livers, finely chopped

Ingredients for basting and later use:

  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1/4 cup olive oil
  • 1 small onion, sliced
  • 1 clove garlic, halved
  • 2 whole cloves
  • 1 bay leaf
  • 1/4 teaspoon dried basil
  • 1 can (10 1/2 oz.) condensed chicken broth
  • 1/2 cup white wine

Melt butter in skillet and sauté onion and mushrooms until onion is tender, about 5 minutes. Turn into large bowl. Add chicken liver, bread-crumbs, parsley, salt, thyme, marjoram and pepper. Toss until thoroughly combined.

Preheat oven to 400F. Wash and dry turkey inside and out. Mix salt and pepper. Sprinkle part of mixture inside turkey. Spoon stuffing into neck and body cavity. Use twine to close cavity, fasten wing tips to body and tie ends of legs together. Place turkey, breast up, in a deep roasting pan with a tight-fitting cover. Brush with oil and sprinkle the remaining salt and pepper. Roast uncovered for 30 minutes or until lightly browned.

Remove from oven. Reduce oven temperature to 350F. Insert meat thermometer in turkey thigh at thickest part. Add onion, garlic, cloves, bay leaf and basil to roasting pan. Pour chicken broth and wine over turkey. Cover pan tightly. Roast, basting every 30 minutes, for 2 1/2 hours, or until thermometer reaches 185F. Leg joints should move freely. Remove turkey from roasting pan and remove twine to serve.

Modified from Cy Littlebee's Guide to Cooking Fish and Game

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