Wild Turkey Tortellini with Morels, Fiddleheads, and Lilacs

This hearty, comforting recipe includes all the things I love most about spring! Creating recipes like these with items I've hunted for or foraged reminds me to be more appreciative and thoughtful with ingredients. Enjoy!

Ingredients

½ of a wild turkey breast, sliced into small pieces

2 tablespoon olive oil

4 cloves garlic, minced

Salt and pepper, to taste

8 slices of bacon, sliced into small pieces

2 cups fiddleheads (can substitute with asparagus)

1 1/2 cups morel mushrooms, sliced

2 tablespoon salted butter

Whiteout garlic seasoning, to taste (or garlic seasoning of your choosing)

Pepper, to taste

1 package of 3-cheese tortellini (or pasta of your choosing)

2 1/2 cups Alfredo sauce

1 cup marble cheese

1/2 cup lilac blooms

Directions

Saute the turkey in olive oil on medium high heat with garlic, salt, and pepper for 10 minutes or until the turkey is just cooked through. Sit aside.

1. Meanwhile, fry the bacon on medium high heat, stirring frequently for approximately 10 minutes or to your liking.
2. Saute the fiddleheads and morels in butter on medium high heat with the garlic seasoning, salt, and pepper for 10 minutes or until browned.
3. Boil the tortellini in just enough water to submerge the pasta, for five minutes or until soft.
4. Combine everything in a large frying pan or wok. Add Alfredo sauce, lilac blooms, and cook on medium heat for 10 minutes.
5. Plate and garnish with more cracked black pepper and fresh lilac blooms.