top of page
  • By Ken and Maria Perrotte

Rolled and Stuffed - Great Alternatives for Preparing your Holiday Wild Turkey

Updated: Nov 9, 2020

wild game cooking turkey

Lucky enough to have tagged tag a spring gobbler, or maybe have a wild turkey breast or two in the freezer from a successful fall hunt? Here are a couple meal suggestions that make creative use of the flavorful breast meat of a wild turkey. The stuffings help keep the breast moist. And while “cider sauces” and “cranberry relishes” might fool you into thinking these meals need to be reserved for the holidays, these dishes warm up the table of any season.

Wild Turkey Breast Stuffed with Cheese & Apples


Boneless skinless turkey breast

1 tablespoon olive oil or oil spray

¼ cup flour

¾ teaspoon poultry seasoning (Note: feel free to amp up the flavors to whatever suits your taste, i.e. adding more sage or marjoram, etc.)

1 egg, beaten or ¼ tsp yolkless eggs

1 ½ cups breadcrumbs

1 large or 2 small apples sliced and cored (McIntosh work very well)

¼ pound sharp cheddar cheese

2 tablespoons butter

Parchment paper to line small baking dish


Slice a horizontal pocket in the breast. Spray or brush one external side of the breast with oil and dust with half the flour and your favorite poultry seasoning. Brush exterior with egg and coat with bread crumbs. Turn the breast over so coated side is on bottom and place on parchment paper in a baking dish. (Note – a tight fit in the baking dish helps ensure stuffing stays inside the pocket as it cooks.) Stuff apple and cheese slices into pocket. Coat the top and sides as you did the bottom and dot with pats of butter. Bake at 350 for about 55 minutes or until the temperature reaches 165. Breasts from a small turkey will obviously take less time to cook. Let rest 10 minutes before slicing. Serve topped with cider sauce.

Cider Sauce

¾ cup turkey stock (boil those turkey bones and tougher leg parts) or chicken broth

¾ cup apple cider

¼ cup sherry

¼ cup sugar

Dash of nutmeg

2 tablespoons cornstarch dissolved in ¼ cup cold water

Salt and pepper to taste


Mix liquids and sugar in a saucepan over medium high heat and bring to a boil. Reduce heat and simmer 5 minutes. Add nutmeg. Thicken with cornstarch and season with salt and pepper to taste. Can be made ahead of time and re-heated. For a sweeter sauce, add more sugar. For more savory flavor, sprinkle in some thyme and sage while sauce is simmering.

wild game cooking turkey

Wild Turkey Breast Cornbread Roll-Up


Boneless skinless turkey breast

1 tablespoon olive oil or oil spray

¾ teaspoon poultry seasoning

2 cups dry cornbread stuffing

1 (15-ounce) can cream style corn

¼ to ½ pound sliced ham

¼ cup dry stuffing, finely ground

1 can commercial turkey gravy (unless you have some homemade)


Using a meat mallet, pound breast to uniform thickness of about 1 to 1 ½ inches. Brush lightly with oil and sprinkle with poultry seasoning. In a bowl, mix stuffing and corn. Place a layer of ham slices on breast and spread stuffing mixture to cover. Roll the breast jelly-roll style. Depending on the size, you may get a tri-fold only. Place folded side down on parchment paper on a baking sheet. Brush with oil and coat with finely ground stuffing. Bake at 350 for about 55 minutes or until temperature reaches 165. Let rest 10 minutes before slicing. Serve with cranberry orange relish and turkey gravy.

Relish Ingredients

1 cup fresh or frozen cranberries (we buy them in the winter and freeze them for use year round)

½ large orange, peeled, seeded and chopped

1 tsp orange zest (optional)

¼ cup water

¼ cup sugar


Mix all ingredients in small saucepan and bring to a boil over medium high heat. Reduce heat and simmer until berries pop and sauce thickens (about 10 minutes). Orange juice may be substituted for orange pulp and water. Experiment with other citrus fruits or even pomegranates in place of or in addition to oranges. May be made in advance and kept in refrigerator for several days.

Recommended side dishes

Mashed potatoes (for this dish, we like redskins, mashed with the skin on) and glazed carrots. Mix sliced carrots and equal parts maple syrup (real maple syrup, not flavored corn syrup) and water to almost cover carrots in a pot. Bring to boil. Reduce heat and simmer until glaze thickens and carrots are tender, but still crisp. If carrots cook before the glaze thickens, just remove them and continue simmering the glaze, adding carrots back when glaze has thickened. Fresh parsley makes a nice garnish.

Wine Pairings

I probably wouldn't want to go much heavier than a light pinot noir if you want a red wine with these dishes. White wines such as sauvignon blanc, pinot grigio can do well with the cornbread roll-up. Chardonnay or chardonel fermented in stainless steel, and lightly oaked, can work with both. A crisp Riesling best complements the apple/cheese stuffed dish.

bottom of page