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
- 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.
- 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.
- 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.
- 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.
- 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.
Author: Julie Bowman, Raleigh, NC