Looking for something different to try with your wild turkey legs and thighs? How about blending them into a loaded baked potato casserole?
It makes for a great family dinner. We cook the legs and thighs either all day in the Weston Realtree Slow Cooker, or in about an hour in the Instapot. Either way, the important thing is to get the meat tender enough to pull cleanly from the bone, so that it shreds easily.
Once you have the turkey meat ready to go, it’s simply a matter of layering the ingredients in a casserole dish and baking.
2 sets of wild turkey legs and thighs, cooked, deboned and shredded
1 cup chicken stock
6 Yukon gold potatoes, thinly sliced
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons salt
1 tablespoon garlic powder
3 cups shredded cheddar cheese
1 pound bacon, cooked and crumbled, grease reserved
6 green onions, diced
2 tablespoons chives, diced
Sour cream for serving
Add the legs and thighs to the slow cooker or Instapot and add 1 cup of chicken stock along with salt and pepper. Cook 6 to 8 hours in your Weston slow cooker, or for 25 minutes under high pressure in the Instantpot. After the 25 minutes, allow your Instantpot to naturally cook and release pressure. Pull the meat from the bone and shred.
Build the casserole by spreading a tablespoon of the reserved bacon drippings on the bottom of a casserole dish. Cover the bottom of the dish with a layer of potato slices.
Sprinkle over a third of the bacon, a third of the turkey, a third of the cheese and a third of the green onions. Repeat the layers until all ingredients are in the dish, ending with a layer of cheese.
Bake the casserole at 350 degrees for 60 to 75 minutes or until the potato slices are cooked through and creamy. Top with sour cream and diced chives before serving.
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