Wild Turkey Chimichangas

Brad Fenson

Mincing or grinding wild turkey lends itself to a wide array of cooking options, especially if you have an old bird that could cook up as tough as shoe leather. It is easy to bone out the breast meat and thighs, providing several pounds of choice mince. If you want to increase the moisture content, and flavor, pluck your turkey and grind the skin with the meat. 

One of the best ways to utilize the ground turkey is in a chimichanga. They are easy to make and will feed a large family or active hunting crew. 

Be warned—if you make this dish in turkey camp you’re going to be expected to make it every year moving forward.

Ingredients:

• 2 Tbsp olive or vegetable oil
• 1 ½ lbs ground wild turkey
• 1 cup onion, chopped (about 1 medium onion)
• 2 cloves garlic, minced
• 2 Tbsp chili powder (mild or hot, depending on tastes)
• 2 Tbsp dried oregano
• 1 Tbsp ground cumin
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 can (10 oz) diced tomatoes
• 1 can (4 oz) chopped green chilies
• 6 large flour tortillas (10-inch)
• 1 egg, beaten
• 1 ½ cup shredded cheese (cheddar, Monterey jack, or Colby work well, or use a blend)
• 2 Tbsp butter or margarine, melted

 
Directions:

1. Preheat oven to 450°F. 
2. Heat the oil in a large Camp Chef cast iron frying pan and sauté the onions on medium heat for 2-3 minutes. Add the meat and garlic and brown for 5-7 minutes.
3. Stir in the chili powder, oregano, cumin, salt and cinnamon and cook for 1 minute until fragrant. 
4. Add the tomatoes and chilies, and simmer until almost all the moisture has evaporated, stirring occasionally.
5. Spoon about a ½ cup of the mixture into the middle of a tortilla and sprinkle ¼ of the cheese on top. Fold up the bottom, fold in the sides, and then brush some of the beaten egg on the top edge to help form a seal. Finish folding the tortilla, and place seam-side down in a casserole dish or a baking sheet lined with parchment paper.
6. Brush each tortilla with the melted butter and bake in the center of the oven for 15-18 minutes, or until golden brown on top. 
7. Serve with sour cream, guacamole, and salsa.