Cornbread Crusted Turkey
December 14th, 2011
DELICIOUSLY HEALTHY DINNERS
U.S. DEPARTMENT OF HEALTH & HUMAN SERVICES
NATIONAL HEART LUNG AND BLOOD INSTITUTE
OCTOBER 2009
PUBLISHED BY NIH PUBLICATION No. 10-2921
1 cup low-fat buttermilk
1 tablespoon Dijon mustard
4skinless turkey fillets (3 oz. each)
4-by 4-inch square prepared cornbread (about 1 cup crumbs)
1 egg white (or substitute liquid egg white)
1cup low-sodium chicken broth
1 tablespoon cornstarch
1 lb frozen baby carrots
1 tablespoon sage, rinsed, dried and chopped
1 tablespoon butter
1. Preheat oven to 350 F.
2. Combine buttermilk and Dijon mustard. Mix well.
3. Add turkey fillets to buttermilk mixture to marinate for 5-10 minutes while preparing cornbread.
4. Grind cornbread in a food processor, or use your fingers to make course breadcrumbs. Place breadcrumbs on a baking sheet, dry in a 300 degree oven or toaster oven for 4-5 minutes, but do not brown.
5. Pour breadcrumbs into a dry, shallow dish. Put egg white in a separate bowl.
6. Remove turkey from buttermilk and dip each fillet, first in the egg white and then in the cornbread crumbs to coat. Be sure to discard leftover buttermilk mixture and cornbread crumbs.
7. Place breaded turkey fillets on a baking sheet, and bake for 10-15 minutes (to a minimum internal temperature of 165 degrees F).
8. While turkey is cooking, combine chicken broth, cornstarch, carrots, sage, and butter in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Lower temperature to simmer.
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