Ingredients
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15 oz Turkey Breastskinless
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1 cup Cornbread
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1 cup Buttermilk - Low-Fat
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1 Tablespoon Dijon Mustard
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1 Egg White
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1 cup Chicken Broth
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1 Tablespoon Cornstarch
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1 Lb. Baby Carrots
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1 Tablespoon fresh Ground Sage
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1 Tablespoon Butter
Steps for Cornbread-Crusted Turkey Fillets
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1
Done
2 Minutes
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Prepare the marinadePreheat oven to 350 ºF. Combine buttermilk and Dijon mustard and mix well. Then, cut the turkey breasts into fillets. |
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2
Done
1 Minutes
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Add turkey fillets into the marinadeAdd turkey fillets to buttermilk mixture to marinate for 5–10 minutes while preparing cornbread. |
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3
Done
6 Minutes
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Grind and Bake the cornbreadGrind cornbread in a food processor, or use your fingers to make coarse crumbs. Place breadcrumbs on a baking sheet, and dry in a 300 °F oven or toaster oven for 4–5 minutes. Do not brown. |
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4
Done
2 Minutes
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Dip each turkey filletPour breadcrumbs into a dry, shallow dish. Put the egg white in a separate bowl. |
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5
Done
15 Minutes
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Bake the filletsPlace breaded turkey fillets on a baking sheet, and bake for 10–15 minutes (to a minimum internal temperature of 165 °F). |
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6
Done
8 Minutes
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Start preparing the special sauce with carrotsWhile the 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 a simmer. Simmer gently for about 5 minutes, or until the butter is melted, the sauce is thick, and the carrots are warm. |
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7
Done
1 Minute
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ServingsServe each 3-4 ounce turkey fillet with 1 cup of carrots and sauce mixture. Enjoy! |
Additional Info for Cornbread-Crusted Turkey Fillets
Cornbread-Crusted Turkey Fillets are a great combo and make for a wonderful meal for any occasion with your friends and family. This recipe includes my special sauce with buttery carrots, a wonderful way to eat this healthy snack. Make the perfect meal that is tasty and healthy and best of all, guilt-free!
Content on this page…
About cornbread-crusted turkey fillets
This Cornbread-crusted turkey is a delicious tray bake that you’ll want to wake up for. My favorite part of cornbreads is the distinction between the golden crisp top and the soft tender inside. You will see the stark color contrast of golden brown and light yellow. To get the golden top, don’t take the cornbread out of the oven too early. I always have to force myself to leave it in for about 2 more minutes after I get the initial urge to take it out of the oven. That way, I make sure it gets a nice golden crust on the top.
Health benefits of cornbread-crusted turkey fillets
Cornbread, also known as Johnnycake, Jonnycake, Indian cake, or half a dozen other names with fascinating colonial backgrounds, provided portable meals for pioneers that settled in the North American continent. The recipe for this golden turkey treat didn’t change much in the past 300 years, but my appreciation for its nutritional value has certainly grown.
Cornbread is a good source of several nutrients like calcium, iron, magnesium, phosphorus, potassium, folic acid, folates, and vitamins A, B-6, and B-12.
In addition to containing the same major nutrients as other whole grains, cornbread has a good taste that even picky toddlers love.
Turkey is a great source of high-quality protein, as well as many B vitamins and several minerals. Usually, turkey is a great weight-loss helper, but not in this recipe.
Can I freeze or refrigerate it?
Yes, cooked turkey freezes quite easily and holds well in the freezer. Turkey can be frozen for up to three months, even in the final stage of this recipe. As for refrigeration, it can be kept for up to 5 days, but the cornbread-crusted turkey fillets will lose gradually their taste after 3 days.
What goes well with cornbread-crusted turkey fillets?
Besides baked or roasted sweet potato, cornbread-crusted turkey fillets go well also with parsley potatoes, butter potatoes, French fries, and rice. Naturally, also potato salad in different variations or mixed salads are great side dishes.
Notes and Tips
- Processed turkey products often pack excessive amounts of salt. To avoid overconsumption, choose unprocessed turkey.
- It’s easiest and fastest to ask the butcher to split the turkey breast in half for you. But this can also be done at home: Use a heavy, sharp knife, and don’t be afraid to whack the breast at the wishbone several times until it comes apart. Slicing the skin down along the breastbone before you start cutting is also helpful.
- If your cornbread isn’t stale, spread out slices on a baking pan in a 200°F oven until they feel dry and crumbly. (Depending upon how moist the loaf is, this can take anywhere from 20 minutes to an hour.) Then crumble up the slices.
