Get ready to chill and grill.
It’s time to bundle up, go outside … and barbecue in the snow. We’ve got the perfect recipe for your winter grilling adventures—chef Liana Robberecht’s bison-stuffed turkey thighs.
“What if turkey and bison met on a date? Would they like each other and fall in love?” she asks. “Guess what, they did! Both flavours are incredible together.”
Bison and turkey are also lean and high in protein.
“Both are amazing sources of iron, zinc phosphorus, niacin, selenium, and vitamin B6 and B12 although bison is higher in iron and omega-3s,” says Robberecht, a longtime executive chef in Calgary. “Even better, all the ingredients can be found in the grocery store and in your pantry. It’s very uncomplicated to prepare and super delicious. It’s also very comfortable on the pocketbook!”
She recommends using ground bison from Noble Premium Bison, a Calgary company specializing in grass-fed bison from the Canadian prairies.
BISON-STUFFED TURKEY THIGHS
1 cup ground bison
1 tbsp roasted garlic
2 tbsp onion powder
1 tsp brown sugar
1 tsp ground mustard
3 tbsp dried blueberries
1 tsp Tabasco chipotle pepper sauce
2 tbsp spiced whiskey
1/8 cup chopped Italian parsley fresh (dried parsley can be used)
3 fresh sage leaves, chopped fine
salt and pepper
Place turkey thigh skin side down and spread bison mixture evenly on top.
Roll the turkey thigh over to make a cylindrical shape, and secure with butcher twine by making two to four loops. Brush skin lightly with olive oil and season with salt and pepper.
Grill skin-side down on barbecue for around five minutes to create grill marks. Set on lower flame, or indirect flame and roast for 45 minutes until internal temperature is 165F. Rotate or flip as needed to ensure even cooking.
Let rest for 10 minutes before slicing.
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