18 Nebraskaland • May 2024
By Ryan Sparks
MEDITERRANEAN WILD TURKEY SANDWICHES
These sandwiches are delicious, easy to make and quick
to assemble. They transform tougher pieces of a wild turkey
like the legs, thighs and wings into tender, shredded meat
with tons of flavor. When the weather warms, this recipe is
on a regular rotation in our home. The sun-dried tomatoes,
basil, lemon zest and capers, combined with the wild turkey
meat, make them a perfect summertime sandwich.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 4-6 hours
Ingredients:
•
12 oz. cooked wild turkey meat from legs, thighs or
wings (directions below)
•
1
⁄3 cup mayonnaise
•
1
⁄4 cup julienned sun-dried tomatoes
•
1
⁄4 cup roughly chopped basil
•
3 tbsp. roughly chopped parsley
•
Zest of 1 lemon
•
2 tbsp. capers
•
1 tsp. kosher salt
•
1
⁄2 tsp. black pepper
•
Bread of choice (focaccia, ciabatta, baguette, croissant)
•
Olive oil
•
1 garlic clove
•
Salad greens of choice (baby spinach, arugula, romaine,
etc.)
Cooking the Turkey
Place the turkey pieces in a slow cooker set to low.
Depending on the size of the turkey(s), 2 thighs, 2 legs or 6
wings should yield enough cooked meat for the sandwiches.
Fill the slow cooker with enough water to barely cover the
meat. Braise the turkey pieces on low heat until the meat is
easily separated from the bones, 4-6 hours. Optionally, but
highly recommended, throw in roughly chopped onions,
roughly chopped carrots, dried thyme, dried parsley and a
bay leaf to simultaneously make homemade broth for later.
When the turkey is tender, remove it from the slow cooker
and allow it to cool slightly. Using your hands, remove the
meat from the bones and tendons. Roughly chop the cooked
meat, keeping an eye out for any shot.
Assemble the Sandwiches
When the turkey is finished, combine the meat, mayo,
sun-dried tomatoes, basil, parsley, lemon zest, capers, salt
and pepper in a large bowl. Taste for seasoning.
Toast the bread, brush it with olive oil, and rub the garlic
clove across the bread's toasted side. Place a generous pile of
turkey mixture on the bread, top with greens and serve.
IN THE FIELD
RYAN SPARKS
