Turkey Filet Mignon With Seafood Cornbread Dressing

One (10 lb.) turkey, thawed
2 packs bacon or turkey bacon (or as many as needed for amount of people served)
Tony Cachere's seasoning
Pam cooking spray
1 package fresh baby carrots

Cooking Utensils: aluminum pans and aluminum foil

Preheat/bake oven: 350F. Let turkey thaw well. Remove skin and discard. Cut turkey into quarters, debone turkey raw. Save bones and boil to make stock. Cut turkey meat in approximately 4-oz. pieces, then take pieces of turkey, wrap with bacon slices, place in aluminum pan that has been sprayed with Pam. After you have wrapped all the turkey with bacon needed for the amount of people served, season to taste. Place a scoop of cornbread dressing on top of filet mignons. Place a baby carrot in the center of cornbread dressing standing up. Cover with foil and place in oven and bake covered for 1 hour. Remove foil; bake for 1/2 hour or until golden brown. Remove from oven, remove carrot and fill hole with cranberry sauce.

Serve hot.

Serves: 40

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Cajun Country -- New Iberia, Louisiana