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WS Gourmet: Cajun Crab-stuffed Turkey

Turkey hunting is growing more and more popular with Tennessee hunters. But what do you do with the bird once you bag it? You stuff it! Wild Side Gourmet Tom Pardue and his lovely wife and cooking partner Miss Phyllis show us how with a turkey harvested in Cheatham County by Slate Rider.


1 turkey breast

2 tablespoons olive oil

3/4 cup white wine or chicken broth

1 medium onion, sliced

1 bell pepper, sliced

1 cup mushrooms, sliced

crab stuffing (recipe below)

Preheat oven to 350 and prepare the crab stuffing.

Stuffing ingredients:

8oz lump crab meat

3/4 cracker or bread crumbs

2 eggs, lightly beaten

2 tablespoons minced onion

2 tablespoons minced bell pepper

Salt and pepper to taste

Drain crab meat thoroughly and check for bits of shell, being careful to not break up the lumps. Combine cracker/bread crumbs, eggs, onion, bell pepper, salt and pepper and mix well. Then gently fold in the crab meat.

Take one half of turkey breast and cut lengthwise to create a “pocket”…fill with crab mixture and pull closed. Place turkey breast on large sheet of aluminum foil in a baking dish. Cover turkey with olive oil and white wine (or chicken broth) to maintain moisture. Add salt and pepper to taste. Lay sliced onions, peppers, and mushrooms on top of turkey. Seal aluminum foil tightly so turkey will “steam” cook. Bake about 1 hour or until meat thermometer registers an internal temperature of 170-175 Fahrenheit. Let stand 10 minutes before slicing.

From show 2403.