By Michael Pendley
Heading to a party or get-together and want to bring a wild-game dish everyone will love? Do you have a wild turkey breast in your freezer? Then make this creamy, cheesy dip.
You’ll need the turkey, the dip’s foundation, cooked down until it can be shredded apart. If you have an Instant Pot or other brand of pressure cooker, you can use it and have tender, shredable turkey breast in about an hour. If you have more time, place the breast in a slow cooker with a can of chicken broth and let it simmer overnight or all day. Either way, once the turkey is cooked, use forks to shred it into thin strips.
1 side of a wild turkey breast, cooked until tender and shredded
16 ounces (2 blocks) of cream cheese, softened
1 cup sour cream
2 packets powdered Hidden Valley Ranch mix
1 cup prepared buffalo wing sauce, store bought or homemade
2 cups sharp cheddar cheese, shredded
Optional: 1 cup blue cheese crumbles
To a large mixing bowl add the shredded turkey breast, softened cream cheese, sour cream, ranch dressing mix and buffalo wing sauce. Stir to blend.
Spray an oven-safe baking dish with nonstick spray. Spoon in the turkey/cream cheese mixture and smooth with spatula.
Top with shredded cheddar and the blue cheese crumbles if desired. Bake at 350 degrees for 20 minutes or until the cheese has melted and started to brown around the edges.
Serve with tortilla chips, crackers, pretzels, or crostini, mini soft flour taco shells or vegetables.
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.”
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