Pecan Turkey in Bourbon Maple Cream Gravy

​Ingredients:
10 each JENNIE-O® Prep Chef™ Filets, 
1 ½ cups pecan halves
2 cups all-purpose flour
4 teaspoons kosher salt

Bourbon Maple Cream Gravy:
6 pork bacon slices
½ cup chopped shallots
5 tablespoons all-purpose flour
2/3 cup maple syrup
½ cup whole grain Creole mustard
½ cup bourbon
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
3 cups heavy cream

Instructions:
Pecan Turkey: 

1. Combine turkey and buttermilk in a large zip-top bag and place in refrigerator for 4-6 hours. 
2. Heat deep fryer to 350°F. 
3. Place pecans in a food processor and process until finely chopped. 
4. Combine with flour and 2 teaspoons salt. 
5. Remove turkey from buttermilk and discard buttermilk. 
6. Dredge turkey in pecan-flour mixture, turning to coat both sides well. 
7. Fry in oil until cooked through to 165°F as measured by a meat thermometer. 
8. Place on wire rack to drain off oil. 
9. Keep warm. 

Maple Bourbon Gravy: 

1. Cook bacon in a large saucepan over medium heat until crispy. 
2. Place bacon on paper towels. Crumble once cooled. 
3. Add shallots to bacon drippings and sauté over medium heat for 2 minutes. 
4. Stir in flour and cook, stirring continuously for 2 minutes. 
5. Whisk in maple syrup, Creole mustard, bourbon, Dijon mustard, salt, black pepper, and cayenne pepper. 
6. Cook and stir for 3 minutes. 
7. Gradually whisk in cream. 
8. Bring to a simmer over medium heat and cook, stirring frequently for 5 to 8 minutes, or until thickened. 
9. If too thick, thin with a little milk.

​Recipe and photo courtesy of Jennie-O