Skillet Turkey with Creamy Mustard Herb Sauce, Savory Cornbread Pudding, and Warm Green Bean Salad

Name: Skillet Turkey with Creamy Mustard Herb Sauce, Savory Cornbread Pudding, and Warm Green Bean Salad
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb turkey breast medallions; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1/2 tsp garlic powder; 2 tbsp olive oil; 3 tbsp unsalted butter; 1 cup yellow onion; 3 cloves garlic; 2 tbsp Dijon mustard; 1 cup chicken broth; 3/4 cup heavy cream; 1 tbsp fresh thyme; 2 tbsp fresh parsley; 2 cups cornbread mix; 2 large eggs; 1 cup buttermilk; 1 cup corn kernels; 1/4 cup scallions; 3 oz sharp cheddar cheese, shredded; 12 oz green beans; 1/2 cup red onion; 1 tbsp apple cider vinegar; 2 tsp honey

An original American-inspired recipe featuring seared turkey medallions, a silky mustard herb sauce, baked savory cornbread pudding, and a warm green bean salad with red onion and cider vinegar. Comforting, homey, and elegant at the same time.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g turkey breast medallions (3/4 in de grosor)
8 g kosher salt (divided)
3 g black pepper (freshly ground, divided)
2 g garlic powder
30 ml olive oil (divided)
42 g unsalted butter (divided)
150 g yellow onion (finely chopped)
9 g garlic (chopped)
30 ml Dijon mustard
240 ml chicken broth
180 ml heavy cream
4 g fresh thyme (solo the leaves)
8 g fresh parsley (chopped, divided)
240 g cornbread mix
100 g eggs
240 ml buttermilk
120 g corn kernels (fresh or descongelado)
30 g scallions (sliced finas)
85 g sharp cheddar cheese, shredded
340 g green beans (without puntas)
70 g red onion (en pluma fina)
15 ml apple cider vinegar
10 ml honey

Nutrition facts

per serving

695 kcal

Calories

47 g

Protein

35 g

Carbs

39 g

Fat

4 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
Preheat the oven to 200°C / 400°F. Lightly grease a medium baking dish with a little of the olive oil or butter.
2
In a bowl, mix the cornbread mix, eggs, buttermilk, corn kernels, scallions, cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the garlic powder. Pour the mixture into the prepared dish.
3
Bake the savory cornbread pudding for 24 to 28 minutes at 200°C / 400°F, until the center is set and the top is golden. Let it rest for 5 minutes before serving.
4
While the pudding bakes, pat the turkey medallions dry with paper towels and season them with 1 teaspoon salt and 1/2 teaspoon pepper.
5
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear the turkey for 3 to 4 minutes per side, until cooked through and the internal temperature reaches 74°C / 165°F. Transfer to a plate and keep warm.
6
In the same skillet, reduce to medium heat and add the yellow onion. Cook for 4 minutes, stirring, until softened. Add the garlic and cook 30 seconds more.
7
Stir in the Dijon mustard and chicken broth, scraping the bottom of the skillet to release the browned bits. Cook for 2 to 3 minutes until slightly reduced.
8
Add the heavy cream, thyme, and half of the parsley. Simmer over medium-low heat for 3 to 4 minutes until the sauce is creamy and lightly thickened. Return the turkey to the skillet and spoon the sauce over it for 1 minute.
9
While the sauce finishes, bring a medium pot of water with a pinch of salt to a boil. Cook the green beans for 3 to 4 minutes until tender-crisp. Drain and rinse briefly with warm water or let them drain well to keep them bright.
10
Heat a small skillet or clear a section of the large skillet and add the remaining 1 tablespoon olive oil and remaining 1 tablespoon butter. Sauté the red onion for 2 minutes. Add the green beans, apple cider vinegar, honey, remaining salt, and remaining pepper. Cook 2 minutes more, tossing well. Turn off the heat and add the remaining parsley.
11
Serve a portion of savory cornbread pudding on each plate. Arrange the turkey medallions on top or alongside with plenty of creamy mustard herb sauce. Serve with the warm green bean and red onion salad.

Chef tips

For a deeper sauce, let the broth reduce an extra minute before adding the cream. The cornbread pudding slices best after resting a few minutes to set.

Substitutions

You can swap the turkey for chicken breast. The cheddar can be replaced with Monterey Jack. If you do not have buttermilk, mix 240 ml / 1 cup milk with 15 ml / 1 tbsp lemon juice and let it sit for 5 minutes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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