Field to Table: Wild Turkey Rolls with Mango Dipping Sauce
How to turn your turkey harvest into an awesomely delicious dish.
Wild turkey rolls ready for dipping.
April 28, 2025
By Maggie Rosaine
Print Recipe
Wild turkeys are my favorite hunting prey, not just because they taste great, but because they provide interactions that attract me. What other prey can you have a conversation with? They are smart and cunning deserving my total admiration. I roast my Toms upside down so that any fat and juices run down into the breast meat. After several great meals there is ample meat left on the carcass and so in the spirit of nothing goes to waste, I remove all meat, brown and white. Some of the brown leg meat is too sinewy to eat and becomes crab bait, but the overall edible haul is good. Here, I make it into a tasty roll with a dipping sauce. Here’s a tip: If you make and have leftover turkey gravy, add a couple of tablespoons when you put in the chicken stock. You’ll need to balance the amount of gravy against the stock, so the mixture doesn’t get too moist. A package of egg roll wrappers usually will make about 20 rolls.
Wild Turkey Rolls Ingredients:
2 Tbsp. olive oil 1 cup finely chopped leeks 1 clove garlic pressed (optional) 1 tsp. paprika A pinch of hot red pepper flakes 2 Tbsp. soy sauce (reduced sodium) ½ cup chicken stock (reduced sodium) 2-3 cups chopped cooked turkey meat 1 cup chopped oyster mushrooms ½ cup frozen green peas thawed and drained ½ cup cherry tomatoes quartered 2 Tbsp. corn starch Sea salt to taste One package of egg roll wrappers (in the produce section) Olive or canola oil for cooking rolls Directions:
Over medium heat, sauté the first five ingredients until leeks are soft and cooked through. Add soy sauce, chicken stock, turkey and mushrooms. Sauté, lightly stirring until mushrooms are soft. Add peas and tomatoes and cook for two minutes. Sprinkle the corn starch over the mixture and stir until slightly thickened. Taste, then add salt if desired. Cool in refrigerator until ready to make rolls. Follow the instructions on the packaging for egg roll folding. I pan fry mine in a nonstick pan with a little olive or canola oil in batches and place them in a warm oven until ready to serve. The rolls can be made ahead and stored in the fridge for a couple of days before cooking or after cooking and can be warmed up in the oven. Make more than you think you will need. They will get gobbled up fast! Turkey meat and vegetables sautéing in a pan. Mango Dipping Sauce Ingredients:
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1 large ripe fresh mango ½ cup fresh red sweet pepper roasted 1 tsp. ginger puree Directions:
Peel and remove flesh from mango. Roast red peppers in oven, allow to cool and remove skin and seeds. Using a blender or food processor, combine the three ingredients. Can be refrigerated or ready to eat at room temperature.
