Ingredients
- Precooked turkey wing meat
- Sliced tomatoes
- Lettuce leaves
- Mayonnaise, aioli, barbecue sauce, Italian dressing, or other condiments of choice
Sourdough Slider Buns
- 6 tablespoons prepared sourdough starter
- 6 tablespoons lukewarm water
- 1/2 teaspoon instant yeast
- 1 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1 tablespoon potato flour
- 1 tablespoon dry milk
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons sugar
- 2 tablespoons unsalted butter, softened
Directions
- Slider Buns: In mixing bowl with an electric mixer, combine sourdough starter, water, and yeast. Add flours, dry milk, salt, and sugar on top, and then add softened butter.
- Using the dough attachment, mix on low until ingredients come together, about 2 minutes. Dough will be sticky.
- Turn speed on the mixer to almost medium, and mix for another 6 to 8 minutes, until dough is smooth and elastic.
- Cover with plastic wrap, and let dough rise in a warm place for 45 minutes. Remove cover, stretch dough, and fold dough over itself 4 times. Place covering back on, and let dough rest another 45 minutes.
- Lightly flour a clean work surface. Turn dough out onto the surface and cut into 16 equal pieces. Shape dough into balls and place on a sheet of lightly greased parchment paper positioned on a baking sheet. If dough balls have seams, place seams on the bottom, and then slightly flatten dough balls.
- Cover and let rise another 90 minutes until light and puffy.
- Bake in oven preheated to 375 F for 20 minutes. An instant-read thermometer should register 190 F when inserted into buns after 20 minutes.
- Let cool before serving. Slice almost in half, leaving a small hinge to keep bun together.
- Turkey Wing Sliders: Layer wing meat with tomatoes and lettuce on pre-made slider buns.
- Add condiments of choice. Other possible topping additions include onion slices, avocado slices, cheese, and olives.
Turkey wing meat tastes a great deal like that of the breast, which makes sense because of their proximity. Meat from one wing should be enough for 2 or possibly 3 sliders if from an older bird. We usually don’t prepare sliders until we have the wing meat from two birds.
We never have enough turkey wing meat to make 16 sliders, so we freeze the excess buns for later. Better still, put butter or jam on them and enjoy a sweet treat with the slider appetizer.
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering food (with recipes). Contact them at BruceIngramOutdoors@Gmail.com.
Originally published as part of “Everything But the Gobble” in the September/October 2023 issue of Grit magazine and regularly vetted for accuracy.
