© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 6-oz TURKEY CUTLETS
To Taste kosher salt and freshly ground black pepper
1 tbsp olive oil
1 c cleaned and sliced shiitake mushrooms
2 c TURKEY STOCK
2 tbsp unsalted butter, cut in chunks
1 tsp baking powder
1/4 c cornmeal
1/2 c all purpose flour
1/2 tsp kosher salt
2 Large eggs
1/4 c milk
2 tbsp unsalted butter, melted
1/4 c red bell pepper, seeded and diced
1 tbsp jalapeno, seeded and diced
1/4 c chopped red onion
2 Large egg whites
1/2 tsp fresh thyme leaves, minced
Flatten turkey breasts to an even 1/2-inch thickness.
Season turkey with salt and pepper.
In a hot sauté pan, add oil and seasoned breasts. Turn breasts after two minutes and add mushrooms.
After an additional two minutes, add stock and simmer for 4 minutes.
Remove turkey and hold warm. Add butter to pan sauce and swirl to thicken.
Adjust seasonings as needed.
Combine baking powder, cornmeal, flour and salt.
Add whole eggs, milk, butter, peppers and onions.
Whip egg whites with thyme. Fold into the red pepper mixture, blending well.
Grease an 8x11" baking dish with butter and fill.
Cover and bake in a preheated 350 degree F oven for 20 minutes.
Slice turkey on the bias and place on a warm dinner plate.
Place spoon bread onto plate, placing it above the turkey. Ladle mushroom sauce on plates.