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“Wild Turkey and Oyster Stew”

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins


  • 1 head of garlic
  • 1 tablespoon olive oil
  • 6 tablespoons butter
  • All-purpose flour
  • Salt and pepper
  • 2 cups wild turkey leg meat cubed, plus leg bones and carcass if available
  • 1 cup ramps green onions, or leeks, sliced into 1-inch lengths
  • 1/2 cup poblano pepper diced
  • 1 cup oyster mushrooms
  • 1 cup dried shiitake or porcini mushrooms
  • 2 slices lemon
  • 3 bay leaves
  • 1 cup Marsala
  • 6 cups turkey stock page xx
  • 2 cups leafy greens such as kale or Swiss chard, chopped
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup raw oysters either canned or freshly shucked, then diced
  • 2 tablespoons Worcestershire sauce


  • Preheat the oven to 350°F. Place the head of garlic in tinfoil and drizzle with olive oil. Close the tinfoil and place in the oven. Cook until the cloves are soft, about 1 hour. Remove from the oven and squeeze the cloves out of the garlic skin. Mash with a spoon on a cutting board and set aside.
  • Melt half of the butter in a large heavy-bottomed stew pot over medium heat until it is frothy and bubbling. Dust the turkey with flour, salt, and pepper and brown in the butter on both sides, about 5 minutes total. Transfer the turkey to a plate and set aside.
  • To the same pot, add the remaining butter, ramps, poblano pepper, and mushrooms. Season with salt to help release the juices and let sweat until tender, about 5 minutes more.
  • Add the turkey, roasted garlic, lemon, and bay leaves and cook for 2 minutes more. Sprinkle with 1 tablespoon of flour and stir for 1 minute to cook the flour. Deglaze with the Marsala and cook until reduced by half. Add the stock and bring to a simmer. Cook, covered, for 1 hour, and in the last 30 minutes, add the greens, parsley, and diced oysters. Finish with Worcestershire and salt and pepper to taste.
  • Also try: upland game birds, rabbit, squirrel