Recipe: Seared Turkey Breast with Mushroom Sauce and Red Pepper Spoon Bread

SEARED TURKEY BREAST WITH MUSHROOM SAUCE
AND RED PEPPER SPOON BREAD

TURKEY AND MUSHROOM SAUCE:
4 (6 ounce each) turkey cutlets
to taste kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup cleaned and sliced shiitake mushrooms
2 cups turkey stock
2 tablespoons unsalted butter, cut in chunks

Flatten turkey breasts to an even 1/2-inch thickness. Season turkey with salt and pepper.

In a hot saute 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.

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RED PEPPER SPOON BREAD

1/2 cup all purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs plus 2 large egg whites
1/4 cup milk
2 tablespoons unsalted butter, melted
1/4 cup red bell pepper, seeded and diced
1 tablespoon jalapeno, seeded and diced
1/4 cup chopped red onion
1/2 teaspoon fresh thyme leaves, minced

Preheat oven to 350 degrees F. Grease an 11x8-inch baking dish with butter.

Combine flour, cornmeal, baking powder, and salt. Add 2 whole eggs, milk, butter, peppers and onions.

Whip egg whites with thyme. Fold into the red pepper mixture, blending well. Fill prepared baking dish.

Cover and bake in a preheated 350 degree F oven for 20 minutes.

TO SERVE:
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.

From: Chef: Tim Love
Restaurant: Lonesome Dove Western Bistro, Fort Worth, TX
Source: National Turkey Federation