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Use That Wild Turkey In Your Freezer To Make This Awesome Greek Orzo Casserole.
Ingredients (6-8 Servings)
- 3 cups chicken broth
- 3 tbsp. melted butter
- 1 tsp. salt
- 1 tsp. cornstarch
- 2 tbsp. dill, chopped
- 1 tbsp. lemon zest
- 3 tbsp. lemon juice
- 2 cloves garlic, minced
- 2 cups orzo pasta
- 4 turkey breasts, boneless
and skinless - 1 tsp. coriander
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. chopped fresh parsley (optional garnish)
Directions
- Preheat oven to 375 degrees F.
- In a medium bowl, mix together the broth, butter, salt, cornstarch, dill, lemon zest and juice, garlic, and orzo.
- In a separate small bowl, combine the coriander, salt, and pepper. Coat the turkey breasts with this seasoning mixture.
- Pour the orzo mixture into a glass 9×13-inch baking dish. Arrange the turkey breasts so that they’re laid out in a single layer and mostly submerged.
- Bake uncovered for 35 to 40 minutes or until the turkey reaches an internal temperature of 165 degrees F. Top with parsley, if desired.
Editor’s Note: This article originally appeared in Carnivore Magazine Issue 5.
More Delicious Wild Game Recipes
- Venison Philly Cheesesteak
- Sous Vide Wild Boar Shank
- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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