Skillet Turkey with Creamy Bourbon Mushroom Sauce over Savory Corn-Scallion Waffles

Name: Skillet Turkey with Creamy Bourbon Mushroom Sauce over Savory Corn-Scallion Waffles
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.3 lb turkey breast medallions; 1 1/2 tsp salt; 3/4 tsp black pepper; 1 tsp garlic powder; 3/4 tsp smoked paprika; 1 1/4 cups all-purpose flour; 3/4 cup yellow cornmeal; 2 tsp baking powder; 1/2 tsp baking soda; 1 1/2 cups buttermilk; 2 eggs; 4 tbsp unsalted butter, melted; 1/2 cup chopped scallions; 1 cup shredded cheddar cheese; 2 tbsp vegetable oil; 9 oz sliced cremini mushrooms; 1 cup chopped yellow onion; 2 cloves minced garlic; 1/3 cup bourbon; 1 cup chicken broth; 3/4 cup heavy cream; 2 tsp Dijon mustard; 1 tsp fresh thyme; 1 tbsp maple syrup

An original American-inspired recipe featuring skillet-seared turkey medallions with a creamy mushroom-bourbon sauce, served over savory corn-scallion waffles. Comforting, crisp, and juicy all at once.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g turkey breast medallions (cut en 8 pieces delgadas)
8 g salt (divided)
4 g black pepper (freshly ground, divided)
3 g garlic powder (divided)
2 g smoked paprika (for the pavo)
150 g all-purpose flour (divided for waffles and sauce)
120 g yellow cornmeal (ground medio)
8 g baking powder
2 g baking soda
360 ml buttermilk (divided)
2 units eggs
60 g unsalted butter, melted (divided)
40 g chopped scallions (divided)
90 g shredded cheddar cheese
30 ml vegetable oil (divided)
250 g sliced cremini mushrooms
120 g chopped yellow onion
10 g minced garlic
80 ml bourbon
240 ml chicken broth
180 ml heavy cream
10 g Dijon mustard
2 g fresh thyme (solo the leaves)
15 ml maple syrup (optional, for servir)

Nutrition facts

per serving

662 kcal

Calories

42 g

Protein

39 g

Carbs

36 g

Fat

3 g

Fiber

36 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
1. Preheat the oven to 95 °C / 200 °F to keep the turkey and waffles warm if needed. Also preheat the waffle iron according to the manufacturer's instructions.
2
2. Season the turkey medallions with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and the smoked paprika. Set aside while you prepare the waffle batter.
3
3. In a large bowl, whisk together 120 g all-purpose flour, the cornmeal, baking powder, baking soda, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1/2 teaspoon garlic powder.
4
4. In another bowl, whisk the buttermilk, eggs, and 45 g melted butter. Add this mixture to the dry ingredients and stir just until combined. Fold in 30 g scallions and the shredded cheddar cheese.
5
5. Lightly grease the waffle iron with a little vegetable oil and cook the waffles in batches until golden and crisp. Place them on a tray and keep warm in the oven at 95 °C / 200 °F.
6
6. Dust the turkey medallions with 30 g all-purpose flour, shaking off any excess. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the turkey for 2 to 3 minutes per side, until cooked through and the internal temperature reaches 74 °C / 165 °F. Remove and keep warm.
7
7. In the same skillet, add the remaining 1 tablespoon vegetable oil and 15 g of the remaining melted butter if it has separated, or simply add it now. Add the mushrooms and cook for 5 minutes until browned. Add the yellow onion and cook 4 more minutes until softened.
8
8. Stir in the minced garlic and fresh thyme; cook for 30 seconds. Sprinkle in the remaining 30 g all-purpose flour and cook for 1 minute, stirring constantly.
9
9. Carefully add the bourbon and scrape up the browned bits from the bottom of the skillet. Let it reduce for 1 to 2 minutes. Pour in the chicken broth and cook until the sauce thickens slightly, about 3 minutes.
10
10. Lower the heat to medium-low and stir in the heavy cream and Dijon mustard. Cook 2 to 3 minutes more until creamy. Taste and adjust with the remaining salt and pepper as needed.
11
11. Return the turkey to the skillet and spoon the sauce over it for 1 minute to heat through.
12
12. Serve one savory waffle on each plate, top with the turkey medallions, and finish with the creamy mushroom sauce. Sprinkle with the remaining scallions and, if desired, add a light drizzle of maple syrup for sweet contrast.

Chef tips

For crisper waffles, place them directly on an oven rack instead of a solid tray. If the sauce thickens too much, loosen it with 1 to 2 tablespoons of warm broth.

Substitutions

You can substitute the turkey with chicken breast. Cheddar can be replaced with Monterey Jack, and cremini mushrooms with white mushrooms. If you prefer not to use bourbon, replace it with more chicken broth plus 1 teaspoon apple cider vinegar.

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
View on Amazon
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
View on Amazon
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
View on Amazon