One-pan creamy turkey and charred corn
Serves: 2
Prep time: 35 minsTotal time: 
Recipe photograph by Mike Sim
One-pan creamy turkey and charred corn
The sauce here is great mopped up with bread, but the dish also works served over rice with a fresh side salad, or boiled new potatoes
Serves: 2
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
479Kcal
Fat
27gr
Saturates
13gr
Carbs
18gr
Sugars
12gr
Fibre
5gr
Protein
40gr
Salt
2.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 80g bacon lardons
- 198g tin sweetcorn, drained and rinsed
- 1 x 250g pack turkey breast fillet portions
- 1½ tsp Cajun seasoning
- 1 tsp olive oil
- 1 red pepper, finely diced
- 4 spring onions, finely sliced
- 200ml chicken stock*
- 80g soured cream
- 50g soft cheese
To serve
- small handful fresh basil, finely chopped
- lime wedges, to serve
- crusty bread (optional)
Step by step
- In a cold, large frying or sauté pan, cook the lardons over a medium heat until the fat starts to melt down; about 5 minutes. Add half the sweetcorn and cook untouched for 3 minutes. Once it starts to darken and the bacon crisps up, stir and continue to cook for a further 3 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon and sweetcorn to a plate.
- Season the turkey with the Cajun seasoning and some black pepper. Add the turkey to the same pan over a medium-high heat. Cook for 8-10 minutes, turning occasionally, until golden-brown all over. Transfer to a plate.
- Heat the oil in the same pan and add the red pepper and spring onions with a pinch of salt. Cook for 2-3 minutes until softened. Add a splash of the stock, scraping the bottom of the pan, then stir in the remaining stock, the soured cream and soft cheese, followed by the remaining sweetcorn. Bring to a gentle boil, then lower the heat and simmer, stirring occasionally, until the sauce has thickened; about 5 minutes.
-
Return the cooked bacon and sweetcorn to the pan along with the turkey and any of the resting juices on top. Simmer for a further 2 minutes or until the turkey is cooked through. Divide between plates, scatter with the basil and serve with lime wedges for squeezing and crusty bread, if you like.
*Check your stock is gluten-free, if required.
