Tuesday, May 22, 2012

Recipe: Mr. Robinson's Wild Turkey & Stuffing Casserole

I believe in giving credit where credit is due. The below recipe was made for me during a recent fishing trip, it is a quick and painless 1 pan meal that will feed a hungry group of anglers. Perfect for cool spring and fall temps, it is kind of like a deconstructed pot pie, It may not look pretty, but it sure hits the spot


4 x Boneless Wild Turkey breasts ( or chicken can also be used)

1 x Box of Stove Top Stuffing (1 box per 4 breasts)

1 x Sweet onion (optional)
1 x carrot (optional)
2 x portobello mushroom caps (optional) 
1 can cream of chicken Soup
1 can cream of mushroom soup 

start out by make the stuffing according to the box directions, set aside and allow to cool. 

Slice the onion, carrot and mushrooms (fairly thin). these veggies are optional and can be added to give it more of a "pot pie" feel.

Pound out the Turkey breasts to make them as even as possible. Salt and Pepper both sides, and set aside.

Once the stuffing cools down, make a base layer with it in the bottom of lightly greased casserole dish. Cover the stuffing with the onions, carrot and mushrooms slices and then add the Turkey breasts.
Cook for approximately 20 minutes in a preheated oven.. 350°

While waiting on the chicken to cook, add milk or cream (not water) to the soup mix; you want to use maybe 1/3 of the suggested amounts, so it is a little on the thick side. Pour the mixture over partially cooked chicken and cook covered at 350° until breasts are cooked through approximately 30 minutes more (check with a meat thermometer to be sure).

Serve with your choice of veggie (corn in my case) as well as mashed potatoes. 
This dish is warm and filling, and a great way to conclude a cool day on the water.

special thanx to Mr Robinson and Captain Ed Albert for this firehouse recipe, I know you will enjoy it as much as I did.

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