Who says you have to wait for Thanksgiving to enjoy Thanksgiving food? Created by Michael Pendley of Realtree Timber-2-Table, this recipe completely shatters the calendar rules by cramming all those iconic, comforting holiday flavors into a low-stress, single-dish bake you can whip up on a random Tuesday. Your slow cooker does the heavy lifting, transforming wild game into ultra-tender shredded goodness that gets tossed with savory herbs, classic aromatics, and a sweet pop of cranberries before baking to a perfect golden crisp. It is a brilliant, all-in-one comfort meal that satisfies that holiday craving whenever it strikes—and if you are lucky enough to have leftovers, they fry up beautifully under a runny egg the next morning.
Wild Turkey and Dressing Casserole
- Ingredients:
- 1 side of a wild turkey breast
- 32 ounces chicken broth
- 4 tablespoons butter, divided
- 2 bay leaves
- 1 medium yellow onion, chopped
- 1 bell pepper, chopped
- 1 stalk celery, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons fresh sage, diced
- 12 ounces prepared herb stuffing
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup dried cranberries (optional)
- Salt and pepper to taste
- Instructions:
- Place the wild turkey breast, chicken broth, 3 tablespoons of butter, and bay leaves into a slow cooker; cook on low for 10-12 hours (or high for 4-6 hours) until the meat easily shreds, then shred the turkey and reserve the cooking broth.
- Heat the vegetable oil and remaining 1 tablespoon of butter in a pan over medium heat, then sauté the onion, bell pepper, and celery for 4-6 minutes until soft.
- Stir the fresh sage into the vegetables, cook for another 1-2 minutes, and remove from the heat.
- In a large bowl, mix the herb stuffing, sautéed vegetables, cream of mushroom soup, dried cranberries (if using), and 2 ½ cups of the reserved cooking broth.
- Fold the shredded turkey into the stuffing mixture, season with salt and pepper to taste, and spread evenly into a buttered 9×13-inch baking dish.
- Bake at 350°F for 35-40 minutes until golden brown and cooked through, then slice into squares to serve.