Bacon-Wrapped Turkey Fillet in Black Bean Barbecue Sauce

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


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 1/2-inch cubes. Cover and reserve.


Roast, fry or grill poblano and red peppers until blackened. Peel and carefully remove seeds. Cut two 2 3/4-inch circles from each pepper. Reserve.

Puree poblano and red pepper trimmings separately.

Puree corn kernels and divide in half. Whisk 1/2 cup poblano pepper puree into one portion and 1/2 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 1 1/2 minutes.


Fry cornmeal cubes and drain.

Place stuffed medallion on dinner plate and top with 2 1/2 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.

RecID 9772

nutrition information per serving

550 calories; 25g total fat; 80mg cholesterol; 790mg sodium; 45g carbohydrates; 10g fiber; 37g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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