Turkey Breasts and TABASCO®-flavored Lemon Sauce

Ingredients Weight Measure
Turkey breasts, boneless and tied 5 lbs.
Kosher salt 2 tsp.
TABASCO® brand Original Red Sauce 2 tsp.
Shallots, peeled and diced 4 ea.
White wine 3 cups
Lemons, zest and juice 4 ea.
Turkey stock 4 cups
Heavy cream 6 oz.
TABASCO® brand Original Red Sauce 3 oz.

Avery Island Dumplings

Ingredients Weight Measure
Cornmeal 1 cup
All-purpose flour 1-1/2 cups
Baking powder 8 tsp.
Salt 4 tsp.
Butter, softened 4 Tbsp.
Whole milk 1-1/3 cups
Eggs 4 ea.
TABASCO® brand Original Red Sauce 1/2 tsp.
Whole butter, chilled, cut into cubes 8 oz.
Sage leaves, fresh, chopped 2 tsp.
Parsley, fresh, chopped 2 tsp.
Salt and pepper to taste
Spinach, fresh, picked, cleaned and sautéed 10 oz.


  1. To prepare Turkey Breasts, rub them with salt and 2 tsp. TABASCO® Sauce. Place in a roasting pan with rack. In a preheated 350°F oven, roast the turkey for 1-1/2 hours, until golden brown and an internal temperature of 155°F is reached. Do not overcook. Remove from oven and cover with aluminum foil. Reserve in a warm place to allow for carry-over cooking and so that the turkey may rest before being sliced.
  2. To prepare TABASCO®-Lemon Sauce, in a 12" braising rondeau pan, sweat the shallots. Add the white wine, lemon ingredients, stock, heavy cream and 3 oz. TABASCO® Sauce. Bring to a gentle simmer and reserve.
  3. To prepare the Avery Island Dumplings, sift the cornmeal, flour, baking powder and salt together in a small mixing bowl. Using a pastry blender, cut the softened butter into the dry ingredients. Add the milk, eggs and TABASCO® Sauce. Beat together to incorporate. Using two tablespoons, form a quenelle-shaped dumpling. Drop dumplings into the simmering TABASCO®-Lemon Sauce, cover and gently poach for 20 minutes. Remove dumplings from the sauce, cover and reserve hot for service.
  4. Strain the TABASCO®-Lemon Sauce into a 2-qt. stainless steel saucepan and bring to a boil. Remove from heat and slowly add in the cold butter cubes using a whip to emulsify. Add the sage and parsley. Adjust seasonings if necessary.
  5. On warm service plates, place two Avery Island Dumplings and a small mound of freshly sautéed spinach in the center. Slice the turkey breast and shingle over the dumplings. Sauce with the TABASCO®-Lemon Sauce and accompany with brandied cranberries.

Yield: 12 servings