“Instant Pot” Wild Turkey and Dumplings
Looking for a quick and easy way to use your wild turkey legs and thighs? Break out the Instant Pot and make this Wild Turkey and Dumplings dish. While wild turkey legs and thighs would normally take all day in the slow cooker or simmered in a pot, the Instant Pot pressure cooker tenderizes them in less than an hour.
Once the turkey meat has been pulled from the bone and shredded, cook the dumplings in the stock on the sauté setting until the broth starts to thicken, then return the turkey to the pot until it heats through. Total cook time is about an hour and a half, but most of that is inactive while the turkey pressure cooks. The results taste like you spent all day cooking.
1 pair of wild turkey legs and thighs
1 quart chicken stock
1 tablespoon Better than Bouillon Chicken base
1 tablespoon poultry seasoning
1 teaspoon dried chives
Salt and black pepper to taste
2 cups all-purpose flour
½-teaspoon baking soda
1 teaspoon salt
3 tablespoons cold shortening or lard
¾-cup buttermilk or water
Start by adding 2 quarts of chicken stock along with the poultry seasoning to the Instant Pot. Add the turkey legs and thighs and set the pot to pressure cook for 30 minutes. Allow the pressure to natural release after cooking, about 30 more minutes.
Remove the turkey, leaving the stock in the pot. Shred the turkey meat from the bone and set aside.
Make the dumplings by mixing the flour, baking soda, salt and lard. Cut the lard into the dumplings with a fork until well blended. Add the buttermilk or water and mix well.
Roll the dough onto a floured surface about ¼-inch thick. Cut into strips with a sharp knife or pizza cutter.
Set the Instant Pot to the sauté setting. Add the remaining two cups of stock, the chicken base and the dried chives. Bring the mixture to a boil and drop in the dumplings a few at a time. Simmer, stirring constantly, until the dumplings are cooked through and the stock starts to thicken.
Return the turkey to the pot and continue cooking until everything is heated through. Top with cracked black pepper and salt to taste before serving and garnish with diced fresh chives, if desired.
Try Out More Recipes with NSSF’s Game Meat Cooking Series
Where hunter and classically trained chef Georgia Pellegrini shares recipes from her book, “Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time.”