Recipes

Classic chili is at its most satisfying in December and January, but when the weather starts warming up, try white chili to mix things up a bit. Made with turkey (or substitute any gamebird or poultry), white beans, green chilies, and cilantro, white chili is a lighter and more vibrant dish. And the...

I discovered turkey schnitzel while filming a backcountry turkey hunt in Montana. Our cam­eraman and director, Mo Fallon, took a look at our supplies, which included a dead turkey, salt, panko breadcrumbs, oil, and a lemon. He hatched a plan. We sliced the turkey breasts into thick slabs and then...

This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together. I found my original test...

This Midwestern classic has all the hallmarks of 1950s cooking, including the abundant use of cheese and cream. The end result is pure comfort food goodness. Despite being incredibly simple to make, this dish definitely is a balancing act of seasoning. Just remember that lots of sauce when it goes...

Turkey season is all about transitions. At the beginning of my season, I drive to hunt with the heat on in the truck, and you can usually see your breath in the predawn. By mid-season, I’m running the AC and soaked in sweat by the end of the morning. This transition happens with the dishes I cook as...

Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a...

Spiedie sandwiches hail from Broome County, New York. The name comes from the Italian word “spiedo” meaning “cooked on a spit.” Nowadays, folks prepare them with any type of meat-so my mind naturally wandered to turkey. The marinade is the key in this recipe. It reminds me of a tangy, Italian...

Wild turkey legs are one of the toughest cuts of wild game I’ve ever cooked. These 20-pound birds spend all day running around looking for food, fighting, and avoiding all types of predators. It’s no wonder their skinny little legs are densely muscled and full of hard tendons. You can braise or...

In episode 2 of Sourced, Michael Hunter and I hunt turkeys and forage for wild morels and garlic. We combine these seasonal treasures by stuffing the turkey with mushrooms and goat cheese and roasting it over an open fire. This recipe, and the cassoulet cooked in this episode, can be found in The...