First, I have to start off by using two frozen wild turkey breasts from this spring that I killed in Nebraska.
However, this dish would be GREAT to use up leftover Thanksgiving turkey.
Now let’s get down to business….
Wild turkey is by far one of the greatest culinary gifts we can find in the woods. Although turkeys have been known to drown themselves while facing the rain, there are endless ways to prepare this mentally challenged bird. They are probably also my favorite game dish.
This dish happened to be the first wild turkey I made for my newly married wife. She told me a story at dinner. She said: “WOW! That’s great! I was worried.”
I replied, “Why were you worried?”
She explained: “Speaking of mentally challenged animals, the last time I ate wild turkey, an ex-boyfriend made it for me. It literally tasted like he marinated it in cat pee. I couldn’t eat it.”
Wild turkey is one of the easiest proteins to screw up in the wildlife world in my opinion. One of the main reasons for this is the body temperature of a live turkey. It’s somewhere near 107 degrees. Which is already in the “danger zone” for massive bacterial growth.
And since most turkeys are harvested in the spring, chances are you won’t bag your bird on a cool day. This increases the likelihood that your bird will spoil.
So let’s try to be smarter than the bird and clean it right away.
I made this soup on a cold day. I was more or less craving chicken pasta and broccoli cheddar soup.
I didn’t have all the ingredients for both, so I improvised. I was going to use regular chicken broth, but unfortunately I didn’t have any left in the pantry.
However, I had some pho broth that I bought a while ago. Pho broth is chicken or beef broth with added spices like star anise, cinnamon, coriander, fennel, and ginger. I’ve made pho broth from scratch and I have to say the store bought kind isn’t that bad.
Obviously not as good as the real deal, but not bad. So I saw this on the shelf and thought, “Why not?!”
After that risky bet on some random flavors and very simple ingredients, I have to say this soup hits the spot.
2 turkey breasts
48 ounces pho broth
1 large diced onion
4 garlic cloves (chopped)
3-4 cups broccoli crowns (add more or less to taste)
1 ½ cups sour cream
2 cups sharp cheddar cheese (or more if you’d like. I honestly have no idea how much I used. But it was a lot)
1 sprig of rosemary
1 tbsp crushed red pepper flakes (optional)
1 cup half and half
½ cup flour
Preparation: (if using raw turkey breast)
Place the broth, thawed turkey breast, garlic, onion, rosemary, red pepper flakes, salt and pepper in a saucepan and cover. Set on high heat for 2-3 hours or until internal temperature reaches or exceeds 160 degrees.
Once the meat is cooked, remove from the pot and shred/chop the breasts. I then put the meat back in the pot, but later learned that it was wiser to put the meat in a large soup pot on the stove.
*If using leftover shredded turkey breast, now is the time to add it.
Set the stovetop to medium-high and add the onion and a few tablespoons of olive oil to the stockpot. Once the onions are cooked, transfer the broth from the crockpot to the stockpot.
Then add broccoli and simmer for 30 minutes.
After cooking, mix the flour and milk together in a separate bowl. Make sure there are no lumps. Then put in the pot. Bring to a boil again while stirring.
Once it’s simmering, turn off the heat and add your cheese. Stir gently until the cheese is completely melted.
Serve in a soup bowl with focaccia bread. (Or any bread of my choice) I like to grill my focaccia and rub it with fresh garlic.
Broccoli Cheese Soup with Wild Turkey? Sssstop…
https://www.whiskeyriff.com/2022/11/26/recipe-wild-turkey-broccoli-cheese-soup/ Recipe: Wild Turkey Broccoli Cheese Soup