Buttermilk Coated Turkey with Southern Style Creamed Corn Recipe
Last summer we enjoyed a meal in Texas and fell in love with the southern cuisine. It is simply delicious and we can’t wait to go back and enjoy it again. In the meanwhile, we tried to recreate the flavours at home as part of Bernard Matthews Deep South Challenge.
Bernard Matthews has launched the all new American style, buttermilk coated turkey fillet cuts, which are made with 100% British turkey breast fillet and crunchy breadcrumbs. They are very tasty and perfect to be enjoyed with Southern style creamed corn and green beans with tomato.
Regular readers will know that we are fans of Bernard Matthews products, from fresh turkey chunks to frozen turkey shapes. We always have them at home as they are versatile, quick and easy to use – perfect for busy mums!
The new buttermilk coated turkey fillets are as flavoursome as the rest of the range. They only take 20 minutes to be cooked, enough time to make the Southern style side dishes: creamed corn and green beans with tomatoes.
The creamed corn is creamy and smooth, complementing the crispy buttermilk breadcrumbs.
- 2 tsp bacon drippings*
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tsp corn flour
- 6 ears of corn
- 1 tsp sugar
- 2 tsp butter
- salt and pepper to taste
- Melt the bacon drippings in a saucepan over a medium heat.
- Combine the cream milk; whisk in the corn flour.
- Add the corn and stir together.
- Pour into the hot bacon drippings and cook for about 15 minutes, or until reduced and thickened, stirring frequently.
- Stir in the butter to finish.
- *Instead of bacon drippings, you could use sunflower oil or olive oil.
- 500g green beans, trimmed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 12 tomatoes, chopped
- 1 tbsp light brown sugar
- 1/2 cup water
- 1/4 tsp dried Italian seasoning
- 1/4 tsp Cajun seasoning
- salt and pepper to taste
- Trim the ends off and cut green beans into thirds.
- Heat olive oil and butter in a large saucepan over medium heat.
- Sautee onions until tender, add garlic and cook for another minute.
- Add tomatoes and the brown sugar and cook until tomatoes are softened.
- Add the green beans and water, bring to a boil, reduce heat, cover and simmer for around 10 minutes or until beans reach desired tenderness, stirring occasionally.
- Season with Italian seasoning, Cajun seasoning, salt and pepper.
The tangy green beans and tomatoes go well with the creamed corn. The whole family really enjoyed the meal. Little man even asked for more! It was definitely a success and we will be making it again soon!
For more information, please check: http://www.bernardmatthews.com/product/turkey-fillet-cuts-buttermilk-coated
What is your favourite Deep South recipe?