Eddington’s contemporary Italian pancetta turkey tenderloin

Served with sun-dried tomato polenta and pan roasted zucchini

Wine pairing:

Rocca Delle Macie Chianti Classico, Italy

Medium bodied, plum, sweet tobacco, mushroom, and a touch of oak: complex finish.

 Eddington’s of Exeter

Casual Fine Dining

Exeter, On

N0M 1S1








2 Hayter Turkey Tenders
2 slices of pancetta
1 chorizo sausage
3 oz. feta cheese
1/2 cup diced tomatoes cut in half
1/4 red onion finely chopped
4 cloves of garlic, minced
4 sprigs of fresh basil
2 tbsp. of tomato paste
2 tbsp. of olive oil
8 cranks of cracked pepper
1 dash of sea salt (A great alternative is a small splash of anchovy paste)

Marinade for Turkey:

1 tbsp. olive oil

1 orange, diced with peel on

1/2 tbsp. of chilies, diced fresh basil

2 sprigs of oregano and thyme

1 clove of diced garlic

Sun-Dried Tomato Polenta

(This can be made the night before when making the turkey marinade)

2 cups            chicken broth

1/2 cup           water

1/2 cup           milk

dash               salt and pepper

1/8 tbsp.        cayenne pepper

1 cup               yellow cornmeal

1/2 tbsp.          fresh chopped parsley

1/4 cup            diced sun-dried tomatoes

Combine chicken broth and milk in medium sized pot and bring to a boil. Slowly mix cornmeal, stirring constantly. Reduce heat to low/medium setting. Gradually add remaining water. Cook for approximately 15 minutes. Mixture should be thick. Now add in remaining ingredients and mix well. Pour in to greased 9” spring form pan. Cover and chill for at least 2 hours. Once chilled, place on cutting board, remove from pan and cut into wedges. Will make 8-12 wedges depending on size of cut. To finish cooking, place in 400°F oven on cookie sheet for 25 minutes or until golden brown. If you want to be creative, try grating Parmesan cheese onto wedges before reheating, or drizzling olive oil and balsamic vinegar over wedges.

Pan-seared zucchini

One zucchini, cut into long slender strips. To glaze zucchini, steal the olive oil that will have somewhat separated from grape tomato mixture that was intended for the turkey. Pan sear on high heat on non stick pan for 1 minute per side moments before serving.

Method of Preparation

~Put Marinade on Turkey, mix well, cover and refrigerate overnight.
~Stuff Turkey tenderloins with pancetta, chorizo sausage, feta cheese, fresh basil and spinach.
~Roast Turkey in 400 degree oven for 25 minutes. While turkey is cooking, quickly sauté onions and tomatoes with olive oil, minced garlic, tomato paste, cracked pepper and sea salt together in small mixing bowl.
~Once cooked, cut Turkey in half and plate with polenta, risotto or starch of choice. Drizzle tomato mixture over turkey and serve.


To serve, layer polenta on center of plate, top with cooked pancetta turkey and accent with zucchini.