Wild Turkey and Morel Dumplings

I love the spring.   The way the air smells from a fresh rain and the land around us greening up.  The birds are so active preparing their nests and they sound so beautiful.  And who doesn’t love the sound of turkeys early in the morning in the spring? 

This recipe is great because you can build a stock on a rainy, thundery day filling your home with a wonderful comfy aroma.  Roast up some of that turkey, throw in some veggies, drop in some dumplings and you’re all set with your Spring storm comfort food.  And if you are lucky enough to find some morels during your time in the woods, you are lucky enough.  Add those too! 

Recipe by Camp Cook Margie Nelson

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Ingredients:

  • One wild turkey breast 
  • 2 peeled carrots 
  • 2 celery stalks 
  • ½ of a sweet onion 
  • 2 quarts turkey stock made from the wild turkey carcass 
  • 1 cup of wild morel mushrooms or mushrooms of your choice 
  • 1 batch of home made dumplings 
  • Salt and pepper to taste and chopped parsley to garnish 

Method:

  • One wild turkey breast 
  • 2 peeled carrots 
  • 2 celery stalks 
  • ½ of a sweet onion 
  • 2 quarts turkey stock made from the wild turkey carcass 
  • 1 cup of wild morel mushrooms or mushrooms of your choice 
  • 1 batch of home made dumplings 
  • Salt and pepper to taste and chopped parsley to garnish 
  • Make a pot of wild turkey stock out of the carcass of your turkey.  Use all the bones and wobbly bits.   
  • Put in some random veggies and herbs from your refrigerator (no need to peel anything, just toss it all in there)   
  • Bring stock pot to a boil, put on a lid and let it simmer all day.   
  • Pour into a colander to remove the big parts and if you want more refined stock strain through some cheese cloth.  Or use a nice boullion of your choice too. 
  • Liberally oil and season your turkey breasts and roast in the oven at 420F about 25 minutes.   
  • Shred them into the stock.   
  • Cut the celery, carrots and onions into bit size pieces and add to the stock.   
  • While this is cooking make your dumplings. 

Noodle Ingredients:

  • 2C Flour
  • 4 Egg Yolk
  • Salt, Pepper, Pinch of baking soda

Noodle Method:

  • Mix all ingredients and work into a dough
  • If dough is too dry, add another whole egg
  • If to wet add more flour
  • Roll a large marble sized ball and squeeze between your thumb and finger to flatten slightly.
  • Dump all the dumplings into the stock pot with turkey and veggies
  • Dumplings will rise to the top, continue to cook for 20 more minutes
  • Add mushrooms
  • Salt and pepper to taste.
[wpurp-searchable-recipe]Wild Turkey and Morel Dumplings – – – [/wpurp-searchable-recipe]
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