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Photo Credit: Jeremiah Doughty
Wild Game Cuisine

Wild Turkey Leg Birria Macaroni and Cheese

Smoky wild turkey leg birria meets creamy mac and cheese in this bold, comfort-food fusion.

Jeremiah Doughty •November 13, 20252 min read

Ingredients

For Birria 

  • 2–3 wild turkey legs and thighs (bone-in, skin removed)
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1–2 dried chipotle chiles (optional for heat), stemmed and seeded
  • 4 cups chicken or wild game stock
  • 1 (14 oz) can fire-roasted diced tomatoes
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds (or 1 teaspoon ground cumin)
  • 1 teaspoon dried oregano (Mexican if available)
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar Salt and pepper to taste
  • 2 tablespoons oil or bacon fat (for searing)

For Mac and Cheese

  • 1 pound elbow macaroni (or cavatappi for extra sauce cling)
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk (warm)
  • 1 cup reserved birria consommé (from the slow cooker)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Oaxaca or mozzarella cheese (for that melt and stretch)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder (optional for spice) Salt and pepper to taste
  • Shredded birria turkey meat (from above) Optional topping: panko mixed with melted butter and taco seasoning for crunch
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty

Instructions

Birria Instructions

  1. Prep the chiles: In a skillet over medium heat, toast the dried chiles for 1–2 minutes until fragrant, being careful not to burn them. Place in a bowl and cover with hot water; let it soak for 15 minutes, or until softened.
  2. Make the sauce: In a blender, combine the soaked chiles, tomatoes, garlic, onion, cinnamon stick, cumin, oregano, smoked paprika and vinegar. Add 1 cup of the soaking liquid and blend until smooth.
  3. Sear the turkey: Season turkey legs and thighs generously with salt and pepper. In a skillet, heat the oil or bacon fat over medium-high heat and sear the turkey on all sides until golden brown (about 3–4 minutes per side).
  4. Slow cook: Place turkey in the slow cooker. Pour the blended chile sauce over the top, add bay leaves, and pour in enough stock to just cover the meat.
  5. Cook: Set slow cooker to low for 6–8 hours, or until meat is tender and pulls easily from the bone.
  6. Shred: Remove turkey from the slow cooker, discard bones and shred the meat. Strain the cooking liquid (consommé) and reserve it for later.

Mac and Cheese Instructions

  1. Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.
  2. Make the sauce: In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook 1–2 minutes. Slowly whisk in warm milk and consommé, stirring constantly until thickened (about 5–6 minutes).
  3. Add cheese: Reduce the heat to low and stir in the cheddar, Monterey Jack and Oaxaca cheese until smooth. Season with smoked paprika, chipotle powder, salt and pepper.
  4. Combine: Add birria to a bowl of mac and cheese. Top with panko, cilantro and crumbly cheese.
Filed Under:
  • Field to Fork
  • Healthy Harvests
  • Hunting Heritage