Servings: 
20
Ethnicity: 
American
Preparation Method: 
Simmer
Product Type: 
Smoked Turkey Breast

Nutrition Facts

  • Total Calories 550
  • Calories from Fat 130
  • Total Fat 14 g
  • % Daily Total Fat 22
  • Saturated Fat 5 g
  • % Daily Saturated Fat 25
  • Cholesterol 40 g
  • % Daily Cholesterol 13
  • Sodium 1140 mg
  • % Daily Sodium 48
  • Total Carbohydrates 81 g
  • % Daily Total Carbohydrates 27
  • Dietary Fiber 18 g
  • % Daily Dietary Fiber 72
  • Sugars 5 g
  • Protein 31 g
  • % Daily Protein 15
  • % Daily Vitamin C 25
  • % Daily Calcium 15
  • % Daily Iron 40

Smoked Turkey Succotash on Buttermilk Biscuits

Recipe provided by Chef Jean Coughlin of Dinner on Thyme in Topsham, Maine

J. Coughlin

Chef Name: 
J. Coughlin
Restaurant: 
Personal Chef Service
Maine
lima beans, shelled:
8 Cups
corn kernels:
8 Cups
Vidalia or Maui onions, finely chopped:
4 Cups
unsalted butter:
1/4 Cup
fresh tomatoes, peeled & chopped:
4 Large
SMOKED TURKEY BREAST, chopped:
2 Pounds
salt:
1 Teaspoon
freshly ground black pepper:
1 Teaspoon
freshly grated nutmeg:
1/2 Teaspoon
light cream:
1 Cup
smoked Cheddar cheese, grated:
4 Ounces
fresh basil, julienned:
2 Cups
buttermilk biscuits, split:
20

Cook limas in boiling, salted water for about 5 minutes or until just tender. Add corn and bring to a simmer, then remove from heat. Drain and set aside.

Saute onion in butter until slightly transparent. Add tomato and turkey. Simmer for 5 minutes until tomato liquid is somewhat reduced.

Stir in salt, pepper, nutmeg and cream. Add the drained bean and corn mixture and cook over low heat until the mixture comes to a simmer.

Stir in the Cheddar and cook only until cheese has melted; remove from heat.

Stir in 1 cup of fresh basil.

For service: toast biscuits and place 1 biscuit open on each warm plate. Top with succotash. Garnish with remaining fresh basil leaves.