Turkey Medallions with Orange Teriyaki Sauce
Ingredients
- 2 Tbs. olive oil
- 1/2 of a small onion -- minced
- 1 celery stalk -- minced
- 1/2 tsp. Salt
- 1/2 tsp. Ground Ginger
- 1 lb. lean ground turkey
- 2 tsp. prepared Horseradish
- chopped parsley
- 6 small carrots cut in 1-inch pieces
- 1/4 lb. Pea Pods
- 1/3 C. Orange Juice
- 1 Tbs. Teriyaki Sauce
- 1 tsp. Flour
- Parsley Sprigs For Garnish
Directions
In 1 qt. saucepan over medium high heat, cook celery, onion, salt & ground ginger in olive oil until tender. In medium bowl, mix ground turkey, vegetable mixture, horseradish and 1 Tbs. chopped parsley till blended. Shape mixture into 8 3-inch round medallions. In 12" skillet over medium high heat, in 1 Tbs. hot olive oil, cook medallions till golden brown on both sides & turkey loses pink color, about 10 minutes. Arrange on platter, keep warm. Meanwhile, in 3-quart saucepan over high heat in 1" boiling water heat carrots to boiling. Reduce heat to low; cover & simmer 5 minutes or till tender-crisp. Stir in pea pods & cook, covered, 2 minutes. Drain. Arrange vegetables with turkey on platter. In a cup, mix orange juice, teriyaki sauce, flour, 1 Tbs. chopped parsley & 1/3 C. water till smooth; stir into skillet over high heat to boiling stirring to loosen bits. Boil 1 minute. Pour over medallions.
