Recipe of The Month: Low Country Skillet Turkey Over Creamy Grits



  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 turkey tenderloins (8oz each)
  • 6 slices bacon
  • 1 teaspoon firmly packed brown sugar
  • 1 tablespoon drained capers
  • ½ cup chopped red onion
  • 1 small Granny Smith apple, unpeeled, cored, and chopped


  • 1 cup heavy cream
  • 1 ½ cup water
  • ¼ cup butter
  • 2 cups instant grits
  • Salt and pepper to taste


  1. Heat oil and butter in a large, non-stick skillet over medium heat. Add turkey and sauté 5-10 minutes on each side or until lightly browned and no longer pink inside. Remove turkey and keep warm.
  2. Place bacon in a large, non-stick skillet and cook until crisp. Remove, drain on paper towels, then crumble into a small bowl. Sprinkle with brown sugar, add capers and toss to combine. Set aside.
  3. Discard all but 1-tablespoon bacon drippings from skillet. Add onion and apple and cook until onion is tender. Remove onion-apple mixture with slotted spoon and keep warm.
  4. To prepare grits, place cream and water in a large saucepan over medium heat and bring just to a boil. Add butter and stir until melted. Remove from heat and slowly add grits, stirring briskly to prevent lumps. Season to taste with salt and pepper.
  5. To serve, cut tenderloins into ¼ inch slices, place on platter over hot, creamy grits and top with onion-apple mixture and bacon mixture. Garnish with apples and greens. Serve immediately.


: 4

Author: Julie Bowman, Raleigh, NC

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