Here’s the perfect spring day: You head into the woods in the morning, call in a big-old gobbler just as legal light begins, and fill your tag first thing. Then, on your walk out of the woods, you stumble across the Mother Lode of morel mushrooms. You grab as many as you can carry, then come home and cook an epic spring feast.
Few ingredients make a better pair that morels and wild turkey. In this video, award-winning chef and outdoorsman Paul Berglund shows how to elevate that wild pair to the next level with turkey-stuffed morels. The turkey Berglund is using here isn’t wild, but you can easily substitute it with meat from your spring gobbler. Enjoy.