Wild turkey has incredible flavor and is highly versatile. Consider using it for a tailgate party, watching your favorite sports team or as the ultimate starter in a hunting camp. Making a dip to be eaten with chips, pretzels, veggies or spread on a piece of crunchy bread is a game-changer.
The dish can be made ahead of time and baked before eating. It freezes well, so consider making several at a time. It requires about half of one turkey breast, ensuring your hard-earned bird goes a long way and can be enjoyed in multiple ways.
The recipe works great with any upland game bird and can even be used with waterfowl, like duck or goose breasts. Try changing some spices, herbs or cheese to customize your rendition of the ultimate bird-brained dip to share with family and friends.
Ingredients
- 8 oz. turkey breast, boneless and skinless
- 1 Tbsp olive oil
- 1 Tbsp butter
- 8 oz. cream cheese, room temperature
- ¼ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- ¼ cup hot sauce
- ½ tsp dried parsley
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp cumin
- ¼ tsp smoked paprika
- ½ cup feta cheese, crumbled
- ½ cup shredded mozzarella or cheddar cheese
Directions
- Preheat the oven to 350°F.
- Cut the turkey into strips ¼-inch wide.
- Heat the olive oil and butter over medium-high heat in a large Camp Chef cast iron frying pan. Add the turkey strips and sauté the pieces for 2 minutes on each side. Do not overcook the turkey, or it will be tough. Remove the meat from the pan and rest on a plate covered with foil to help maintain moisture.
- When the turkey has cooled, chop it into small pieces.
- In a medium bowl, blend the cream cheese, Greek yogurt, mayonnaise, hot sauce, parsley, onion powder, garlic powder, dill, salt, pepper, cumin, smoked paprika and feta cheese. Finish by adding the shredded cheese and turkey and stir until well combined.
- Spoon the mixture into an uncovered medium casserole dish and bake for 30 minutes in the preheated oven. Serve warm with chips, crackers, a baguette, and a mix of carrot, celery, broccoli, and cauliflower pieces.
