I’ll be honest, I’ve never been one to save the legs on a wild turkey. Man, was I wrong for doing that! This recipe is a great way to make use of them.
1 Large Onion, Half Julienned/Half Diced
1 Garlic Clove, Minced
1-2 Wild Turkey Legs and Thighs (Depending on size or how much meat you’d like to use)
4 cups Chicken Broth
1 tbsp Italian Seasoning
2 medium Carrots, peeled and chopped
2 stalks of Celery, chopped
1 tbsp Butter
1 10.5 oz. can Condensed Cream Of Chicken Soup
1 can Refrigerated Biscuits
1 Egg, Lightly Beaten
Clean and rinse turkey leg(s).
Dab with paper towel until dry. Lightly season on all sides with salt and pepper then place into slow cooker.
Place julienned onions and garlic into slow cooker. Top with chicken broth.
Cook on low for 7-10 hours or until meat falls off the bone easily. Shred meat with forks and set aside. Reserve 1/2 cup of broth
Preheat oven or pellet grill to 350°F.
In a large cast iron skillet over medium heat, heat butter. Add in diced onion, carrots and celery. Sauté for 5-7 minutes.
Mix in reserved broth with condensed chicken soup until even.
Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes.