Looking for a tasty new way to serve your wild turkey? You can’t go wrong by stuffing the breasts with this mouthwatering combination of spinach, feta cheese, garlic, pine nuts, basil and more. Serves 6.

• 1 tsp olive oil

• 4 cups of fresh baby spinach, chopped

• Pinch of crushed red pepper flakes

• 4 cloves garlic, minced

• 4 tbsp crumbled feta cheese

• 2 tbsp pine nuts, toasted

• 3-4 fresh basil leaves, chopped

• 2 tsp fresh lemon juice

• 2 skinless, boneless turkey breasts

• Sea salt, to taste

• Freshly ground pepper, to taste

• ½ tsp garlic powder

• 1 tbsp olive oil

• ¾ cup chicken broth

• Preheat oven to 350°F. Heat large ovenproof skillet over medium-high heat and add 1 tsp olive oil. Add spinach and cook 45 seconds (or until it begins to wilt), stirring constantly. Add crushed red pepper flakes and garlic, and continue stirring constantly for another 30 seconds.

• Remove spinach from skillet; in a bowl, mix with feta cheese, pine nuts, basil and lemon juice. Wipe skillet clean and set aside.

• Cut a horizontal opening through thickest portion of each turkey breast to form a pocket. Stuff half the spinach mixture into each breast pocket and seal with wooden toothpicks. Season both sides of breasts with salt, pepper and garlic powder.

• Heat 1 tbsp oil in skillet over medium-high heat and cook turkey breasts for 3 minutes on each side or until golden brown. Add broth and deglaze drippings, then cover with a lid and place in oven. Bake for 15 to 20 minutes, allowing meat to finish cooking (when internal temperature reaches 165°F).

• Remove turkey from oven and let rest for 5 minutes before slicing and drizzling with pan juices. Serve with oven-roasted vegetables and wild rice pilaf.

For the glass

The perfect accompaniment for wild turkey breast is a white wine from B.C.’s Okanagan region. A good choice is Sage Grand Reserve, a Gewürztraminer from Silver Sage Winery—the hint of sage goes well with turkey.

For the pot on the side

I always keep the turkey legs and thighs to boil up separately for soup, or to debone to add to fried rice. Smoked legs and thighs also make great hors d’oeuvres for any wild-game-night dinner.