Wild Turkey Cheese Dip
With summer kicking off that means one thing, parties! From bbq's to pool parties and everything in-between. I am always asked if I'd bring something special, a wild game dish that will not scare off the common folk. One of those recipes I always bring is a simple yet delicious smoked wild turkey cheese dip. This cheese dip reminds you of chicken Alfredo with its creamy bold flavors, but all wrapped up in a cheese dip. If you don't have any wild turkey leftover, you can use any game bird or domestic bird you have laying around. For those non hunters out there, it's really easy to pick up a whole fryer chicken and grill or roast it up until it falls off the bone. This will yield you with more that enough meat for this recipe. But, if you do have some wild game, don't be afraid to give it a try… you won't be disappointed. So let's take a look at this simply incredible smoked wild turkey cheese dip.
Ingredients
- 2 cups left over wild turkey (or any other game bird)
- 3 tbs unsalted butter
- 3 tbs flour
- 1/2 tsp cracked pepper
- 3 cloves garlic, minced
- 1 cup turkey broth (or chicken broth)
- 1 cup milk
- 1/2 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 8oz cream cheese, softened
Directions
- In skillet, melt butter over medium high heat, whisk in flour until smooth and flour starts to turn a light brown. Be careful not to burn.
- Add salt, garlic and pepper, stir and cook for one minute. If flour is getting to dark turn down temps to low-medium heat.
- Whisk in broth and milk until smooth, cook over medium heat, whisking often so not to burn. Cook until sauce starts to thicken.
- Remove from heat and stir in 1/2 cup mozzarella and parmesan cheese.
- In bowl beat cream cheese until smooth, add to cheese mixture and blend until fully mixed.
- Fold in wild turkey until mixed completely.
- Sprinkle with remaining cheese.
- Bake in Traeger or oven at 400 degrees for 25-30 minutes until bubbly and cheese starts to brown.
- Remove from heat.
- Serve with garlic bread, veggies, crackers or just dig in with a spoon.
source: From Field to Plate