Wild Turkey Tortellini with Morels, Fiddleheads, and Lilacs
Posted by Melissa Lindsay on Jun 7th 2022
This hearty, comforting recipe includes all the things I love most about spring! Creating recipes like these with items I've hunted for or foraged reminds me to be more appreciative and thoughtful with ingredients. Enjoy!
Ingredients:
½ of a wild turkey breast, sliced into small pieces
2 tablespoon olive oil
4 cloves garlic, minced
Salt and pepper, to taste
8 slices of bacon, sliced into small pieces
2 cups fiddleheads (can substitute with asparagus)
1 1/2 cups morel mushrooms, sliced
Directions:
- Saute the turkey in olive oil on medium high heat with garlic, salt, and pepper for 10 minutes or until the turkey is just cooked through. Set aside.
- Meanwhile, fry the bacon on medium high heat, stirring frequently for approximately 10 minutes or to your liking.
- Saute the fiddleheads and morels in butter on medium high heat with the garlic seasoning, salt, and pepper for 10 minutes or until browned.
- Boil the tortellini in just enough water to submerge the pasta, for five minutes or until soft.
- Combine everything in a large frying pan or wok. Add Alfredo sauce, lilac blooms, and cook on medium heat for 10 minutes.
-
Plate and garnish with more cracked black pepper and fresh lilac blooms.
Recipe Notes:
Be sure to pre-wash and clean your morels, lilacs, and fiddleheads. Never consume raw fiddleheads.
Recommendations for properly preparing fiddleheads:
Start by removing as much of the brown husk as possible.
To get rid of the rest of the husk and dirt, wash your fiddleheads in multiple changes of cold water.
Cook fiddleheads before adding them to any dishes, by boiling them for 15 minutes, or steam them for 10-12 minutes.
