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Bacon-Wrapped Turkey Fillet in Black Bean Barbecue Sauce

Source: National Turkey Federation
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  24 servings
4 Tablespoons corn oil
2 Large yellow onions, finely diced
2 Quarts water
1 Tablespoon kosher salt
1 Teaspoon freshly ground white pepper
2-1/2 Cups yellow cornmeal
12 Medium poblano peppers
12 Medium red bell peppers
4 Cups sweet corn kernels, cooked
2-1/2 Cups black beans, cooked
1-1/2 Cups black bean cooking liquid
1 Quart barbecue sauce
1 Cup flour
1 Cup ground cumin
28 Tablespoons corn oil
24 4-Ounce bacon wrapped turkey medallions
12 Large tomatoes, peeled, sliced and oven dried
Bacon-Wrapped Turkey Fillet in Black Bean Barbecue Sauce Recipe at
Cornmeal Cubes:
Heat 2 tablespoons corn oil in saucepan, add onions and sauté until well softened. Add water, kosher salt and white pepper; increase heat to high. When water boils, whisk in cornmeal. Cover, reduce heat to low and cook for 16 minutes.

Brush 2 half-size sheet pans with remaining 2 tablespoons corn oil. Divide cooked cornmeal evenly between 2 pans; spread quickly to make even layers.

Chill thoroughly and cut into ½-inch cubes. Cover and reserve.

Roast, fry or grill poblano and red peppers until blackened. Peel and carefully remove seeds. Cut two 2¾-inch circles from each pepper. Reserve.

Puree poblano and red pepper trimmings separately.

Puree corn kernels and divide in half. Whisk ½ cup poblano pepper puree into one portion and ½ cup red pepper puree into the other.

Pour purees into separate squeeze bottles. Reserve.

Black Bean Barbecue Sauce:
Puree beans with their cooking liquid. Whisk puree into barbecue sauce, heat through and hold. If sauce is too thick, thin with water or additional barbecue sauce.

Preheat oven to 400 degrees F.

Combine flour and cumin.

Heat 1-tablespoon corn oil for each turkey medallion in an oven proof sauté pan. Dust both sides of medallions in flour-cumin mixture and cook 2 minutes over medium-high heat. Turn and cook 1 minute.

Finish medallions in hot oven for 9 minutes. Remove and let cool for 1-2 minutes.

Heat oven-dried tomato slices and pepper slices in oven for 1 minute.

Halve medallions. Place one slice each of tomato, poblano pepper and red pepper on the bottom half of each medallion. Replace top half and heat in oven 1½ minutes.

Fry cornmeal cubes and drain.

Place stuffed medallion on dinner plate and top with 2½ ounces barbecue sauce.

Place 7-9 cornmeal cubes on plate and drizzle with additional barbecue sauce, poblano puree and red pepper puree.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 01/29/2009
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Nutrition Facts per Serving
Yield:   24 servings
Calories: 550
Fat. Total: 25g
Fiber: 10g
Carbohydrates, Total: 45g
Sodium: 790mg
% Cal. from Fat: 41%
Cholesterol: 80mg
Protein: 37g
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