Cajun Wild Turkey Pasta

My family of five avid turkey hunters calls it a good spring when we’re able to put several birds in the freezer. That means a ton of good family dinners. Of course we fry a lot of it, and we grill plenty as well, but I also love to slice the breast into bite-sized bits and pan sear it in butter for things like this Cajun pasta dish.

Pasta dishes like this are a great way to stretch your wild turkey into multiple meals. All images by Michael Pendley

This one works well with just half of one side of a wild turkey gobbler breast, or even 2-4 tenderloins if you package them separately. Pasta dishes like this are a great way to stretch your wild turkey into even more great meals.

All you need for this one is about half of one side of a wild turkey breast or even a couple wild turkey tenderloins.

I prefer the brighter flavors of jarred banana peppers for this one, but you can use the more traditional bell pepper as well if you prefer. Start by slicing the breast across the grain about three quarters of an inch thick. Next, cut those slices into bite-sized pieces.

Cut the turkey into bite-sized pieces.

Cook 12 ounces of penne pasta in salted water according to package instructions. Heat the butter in a large skillet on a medium or medium high setting. When the butter starts to bubble and turn a rich, golden shade of brown, add the turkey. Do this in batches if you need to. Don’t overcrowd the pan. You want a nice sear and good color on all sides of the turkey. Once your turkey is seared off, move it to a warm platter and continue the sauce.

Sear the turkey in butter until evenly browned.

Add a bit more butter, if needed, then add the diced onions. Saute for 3-5 minutes or until the the onions start to caramelize. Add the garlic and cook an additional 2-3 minutes. Add the sliced banana peppers, dice them up if you want smaller bites of pepper, and continue to simmer.

Sear the onions and peppers until soft.

Add the chicken stock and bring the sauce to a simmer, and then add the fire roasted diced tomatoes.

Add the stock and tomatoes, then simmer.

Return the turkey to the pan. Add the half and half and cream cheese.

Add the half and half.

Stir until the cheese has melted. Add the parmesan cheese and Cajun seasoning. Stir well and simmer an additional 3-5 minutes to thicken.

Simmer until the sauce thickens.

Drain the pasta and add it to a large bowl. Pour over the sauce and stir to evenly coat the pasta.

Pour the sauce over the pasta just before serving.

Serve with a salad and some bread for a complete meal.