Start the conversation around the holiday table by talking about using local products to create something delicious. Chef Liana Robberecht uses Canadian Noble Bison to make this Bison Stuffed Turkey Thigh perfectly balanced with blueberries, spiced whiskey and fresh sage offering a tasty alternative to cooking a big turkey dinner.

Bison Stuffed Turkey Thigh

Roasted Turkey Thigh is stuffed with Noble Bison, dried blueberries and spiced whiskey creating the perfect alternative to roasting a whole bird for your holiday meal.


  • Roasting pan with rack
  • Butcher Twine



  • 1 turkey thigh, boneless with skin on butterfly open and flatten keeping skin on

Ground Bison Mixture

  • 1 cup ground Noble Bison
  • 1 tbsp roasted garlic
  • 2 tbsp onion powder
  • 1 tsp brown sugar
  • 1 tsp ground mustard
  • 3 tbsp dried blueberries
  • 1 tsp Chipotle Tabasco sauce
  • 2 tbsp spiced whiskey
  • 1/8 cup Italian parsley, chopped can also use dried
  • 3 sage leaves, fresh chopped fine
  • salt and pepper
  • olive oil


Ground Bison Mixture

  • Combine all ingredients in a large mixing bowl.
  • Preheat oven to 375 F.

Turkey Thigh

  • 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 2 to 4 loops.
  • Brush skin lightly with olive oil and season with salt and pepper.
  • Roast uncovered on a roasting rack in pan for 45 minutes or until internal temperature reaches 165 F. Remove from oven and set aside to rest for 10 minutes.
  • Slice and serve.