TURKEY MEDALLIONS WITH CARAMELIZED ONION CIDER SAUCE
These turkey medallions will definitely tempt your palate! Turkey tenderloins are cut from the center of the turkey breast. The sauce gets its mellow sweetness from the caramelized onions and apple cider. An impressive presentation for those busy nights when you want something quick, easy and Mm-mm good!
Provided by ninja
Categories Poultry
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, salt and pepper. Slice tenderloin into 1 inch thick medallions; flatten slightly with the heel of your hand. Coat both sides of medallions with flour, shaking off excess. Reserve remaining flour mixture.
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions and cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to a platter and cover to keep warm.
- Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook, stirring occasionally, until onions are golden brown and caramelized, about 7 minutes.
- Stir in reserved flour mixture and thyme; cook and stir for 1 minute. Whisk in chicken broth and apple cider. Bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over medallions and serve.
Nutrition Facts : Calories 298.9, Fat 8, SaturatedFat 1.3, Cholesterol 105.6, Sodium 231.8, Carbohydrate 11.6, Fiber 1.4, Sugar 3.5, Protein 43.1
TURKEY MEDALLIONS ISIS
Tender turkey slices drizzled with a delicate sauce served over fresh noodles or with boiled baby potatoes. This fast and easy to prepare dish is flavoured with tarragon and vermouth.
Provided by Baby Kato
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slicing across the grain, cut the turkey breast into 1/2" slices.
- Pound the turkey slices until 1/4" thickness is achieved.
- Dredge the turkey slices in flour, shaking off any excess.
- Melt 1 tbsp butter over medium high heat, sauting the medallions until lightly browned.
- Remove the medallions from heat, keep warm, (if necessary) melt the remaining 1 tbsp of butter and add the sliced mushrooms.
- Saute the mushrooms for 3-4 minute then add; shallots, parsley, salt, pepper, tarragon, vermouth and pimiento.
- Bring to a boil, and stir for 3-5 minute Place turkey ontop of hot buttered pasta and drizzle with sauce.
Nutrition Facts : Calories 270.8, Fat 13.9, SaturatedFat 5.8, Cholesterol 89, Sodium 693.8, Carbohydrate 8.6, Fiber 0.8, Sugar 0.9, Protein 26.8
BACON-TOPPED TURKEY MEDALLIONS
Make and share this Bacon-Topped Turkey Medallions recipe from Food.com.
Provided by AZPARZYCH
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in large skillet over medium heat until crisp. Drain on paper towel; reserve skillet drippings.
- Sprinkle turkey with salt and pepper.
- Increase heat to medium-high; heat drippings in skillet until hot.
- Cook turkey 4-6 minutes or until lightly browned and no longer pink, turning once.
- Remove turkey, cover loosely with foil.
- Add shallots to skillet; cook and stir 1 minute.
- Add apple juice stirring to scrape up any browned bits from bottom of the pan.
- Boil 3-4 minutes or until reduced by half.
- Whisk in syrup, lemon juice and mustard.
- Boil 2 minutes or until slightly thickened.
- Stir in bacon and chives; spoon over turkey.
Nutrition Facts : Calories 102.6, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.7, Sodium 256.6, Carbohydrate 12.7, Fiber 0.1, Sugar 10.6, Protein 1.6
BLOODY MARY
Steps:
- Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes.
- Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
- Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
- Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
- To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
- Yield: 1 (750 ml) bottle
- Prep Time: 3 minutes
- Inactive Prep Time: 5 to 7 days
- Ease of preparation: easy
BLOODY TURKEY MEDALLIONS
Make and share this Bloody Turkey Medallions recipe from Food.com.
Provided by Alia55
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Salt and pepper the turkey medallions.
- Melt the butter and oil in a large skillet.
- Brown the turkey medallions quickly on each side.
- Reduce the heat and add the garlic and shallots.
- Cook until the turkey is thoroughly cooked and no longer pink in the center.
- Place the medallions on a warm serving plate.
- Add the rest of the ingredients to the skillet and bring to a boil.
- Reduce the heat and simmer until the apples are soft.
- Pour the sauce over the medallions and serve.
Nutrition Facts : Calories 359.8, Fat 7.9, SaturatedFat 2.8, Cholesterol 148.4, Sodium 135.2, Carbohydrate 12.8, Fiber 1.4, Sugar 6.3, Protein 56.8
BLOODY MARY
Steps:
- Fill a small plate or shallow bowl with lemon juice. In a second plat or bowl, spread some Tajin. Dip the rim of an 8- to 10-ounce glass in the lemon juice, followed by a dip in the Tajin.
- Add a large scoop of ice to the glass, then add the tomato juice, vodka, hot sauce, Worcestershire, horseradish, olive juice and a squeeze of lemon and stir.
- Garnish the cocktail with the olives, 2 dashes of Tajin, a few turns from a peppermill and a lemon wedge for extra citrus, and serve!
TURKEY MEDALLIONS WITH TOMATO SALAD
This is a quick-to-cook meal using turkey medallions with a crisp coating. The turkey is enhanced by the bright flavor of a simple tomato salad. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- Whisk together first 5 ingredients. Stir in green pepper, celery, onion and basil. Cut tomatoes into wedges; cut wedges in half. Stir into pepper mixture., In a shallow bowl, whisk together egg and lemon juice. In another shallow bowl, toss bread crumbs with cheese, walnuts and lemon pepper., Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Dip in egg mixture, then in crumb mixture, patting to adhere., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add a third of the turkey; cook until golden brown, 2-3 minutes per side. Repeat twice with remaining oil and turkey. Serve with tomato mixture; sprinkle with basil.
Nutrition Facts : Calories 351 calories, Fat 21g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 458mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
TURKEY BACON WRAPPED TURKEY MEDALLIONS
This is an elegant and delicious main course that is good for a special occasion. It was developed by Christian Sieck, Chef de Cuisine, Enotria Café and Wine Bar, Sacramento, California and published on the National Turkey Federation website. The cinnamon sticks add unexpected flavor to the turkey medallions.
Provided by Kaye Bailey
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Blend all marinade ingredients (paprika, apple cider, applejack, cinnamon, shallots, garlic and salt and pepper) together in a shallow glass container. Reserve 1 cup marinade to use with sauce. Cover and refrigerate reserved marinade.
- Cut tenderloin, across the grain, into 12 2-ounce medallions. Flatten slightly.
- Wrap each slice of bacon around a medallion. Secure with wooden toothpick.
- Place wrapped medallions in marinade, cover and refrigerate for about 4 hours.
- Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.
- Remove turkey medallions from marinade and discard marinade.
- Place medallions on preheated grill rack, about 4 inches from the high heat. Grill about 4 to 5 minutes, brush with marinade and turn once. Continue to grill another 4 to 5 minutes or until the internal temperature reaches 170 degrees F.
- Mix butter with reserved 1 cup marinade.
- Over medium heat, cook to reduce to desired consistency, stirring occasionally.
- Add salt and pepper to taste.
- Portion two medallions on each warmed dinner plate. Ladle bourbon sauce across top of medallions.
HOISIN-GLAZED TURKEY MEDALLIONS
Make and share this Hoisin-Glazed Turkey Medallions recipe from Food.com.
Provided by veraj9170
Categories Turkey Breasts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut turkey crosswise into 1/2 inch slices. In large nonstick skillet, cook turkey in hot oil over medium-high heat for 4 to 6 minutes or until turkey is no longer pink, turning once. Remove turkey from skillet, cover and keep warm. Drain fat from skillet.
- For sauce: In small bowl, combine orange marmalade, hoisin sauce, soy sauce, and ginger. Add marmalade mixture to skillet. Cook and stir until bubbly. Cook about 1 minute more or until slightly thickened. Remove from heat. Return turkey to skillet, turning to coat with sauce. Adjust any seasoning to taste.
- To serve, divide fettuccine between dinner plates. Arrange turkey on top of fettuccine. Drizzle with sauce and sprinkle with almonds.
Nutrition Facts : Calories 469.1, Fat 15.2, SaturatedFat 2, Cholesterol 46.9, Sodium 540.3, Carbohydrate 75.8, Fiber 3.7, Sugar 29.5, Protein 10.3
TENDER TURKEY MEDALLIONS
Tender little ground turkey patties in a savory sauce. Delicious served over buttered egg noodles or rice. A family pleasing recipe!
Provided by imatrad
Categories Poultry
Time 1h5m
Yield 24 patties, 8 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, mix ground turkey, grate fresh bread to make bread crumbs.
- Add fennel, sage, allspice, egg and 2 teaspoons salt. With well floured hands, shape turkey mixture into 2 inch balls and flatten balls into patties. Heat oil in skillet and cook several patties at a time till browned on both sides, adding more oil if needed cooking in batches. Remove turkey medallions to covered platter to keep warm and make sauce. Into same pan, add the shallots, and cook 2-3 minutes till tender, then stir in broth, beef boullion granules (or beef base concentrate) brown sugar and wine to deglaze, scraping up the browned bits and add garlic, salt and pepper to taste; let sauce simmer a few minutes, then add cornstarch slurry and continue simmering, stirring constantly to thicken. Whisk butter into sauce to smoothen out and make velvety; taste to correct seasonings. Pour sauce over turkey patties and serve over noodles or rice.
Nutrition Facts : Calories 451.8, Fat 20.7, SaturatedFat 5.3, Cholesterol 148.2, Sodium 1251, Carbohydrate 28.8, Fiber 1.6, Sugar 5.5, Protein 35.7
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