Turkey Medallion Recipes?!
Turkey Medallion Recipes?
I recently bought several packages of boneless turkey breast tenderloins. I am looking for different ways of cooking them (I usually just stick them in the crock pot!).
I am looking for some turkey medallion tenderloin recipes which can be prepared in any way, with or without sauces.
Answers:
turkey marsala- you find traditional marsala recipies in most cookbooks or on line, but here is a short and easy one:
turkey medallions
1 eight oz. pkg. of sliced mushrooms
1 cup of Marsala wine
1 can of brown gravy
cook medallions in fry pan with oil, add mushrooms when halfway cooked
take pan off heat when mushrooms and turkey is cooked-CAREFULLY add Marsala wine, you can light it if you are brave, keep a lid handy, or just let it simmer out the alcohol.
add the gravy and simmer, serve over rice or pasta.
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.
1-1 1/2 lb turkey breast
1/4 cup flour
2 tablespoons butter
1 1/2 cups fresh mushrooms, cremini, sliced
1 shallot, french, thinly sliced
1 tablespoon fresh parsley, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon leaves
1/2 cup dry vermouth
2 ounces pimientos, sliced & drained
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.
Turkey Medallion Salad
Prep, time: 10 minutes
Cooking time: n/a
Servings: 6
ingredients
1 pound 3135 Petite Turkey Medallions
1/4 cup chopped scallions
1/4 cup diced celery
1/4 cup diced red peppers
8 oz. shredded lettuce
1 cup ranch dressing
directions
Thaw Petite Turkey Medallions. Toss Medallions with vegetables and shredded lettuce. Combine mixture with ranch dressing coating medallions and salad mixture. Chill 30 minutes.
Turkey Breast Medallions with Tomato Jam
For tomato jam
4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
1/2 cup white distilled vinegar
1/3 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon vanilla extract
For turkey medallions
One 1-pound turkey breast (see Tips, below)
1/2 cup all-purpose flour
1/3 cup polenta or coarse cornmeal
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup veal demi-glace, optional
Make tomato jam:
In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency,
about 1 hour.
Make turkey:
Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick. In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
In a large stainless steel saute pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
To serve:
Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.
Tips:
* If you don't want to slice and pound the turkey breast yourself, look for turkey breast for scaloppini or ask your butcher to prepare it for you.
* The tomato jam may be made two or three days ahead of time and stored in a tightly-sealed container in the refrigerator. Reheat gently before serving. Makes 4 servings.
You can try making a Schnitzel out of them as I sometimes do.
Try the schnitzel recipe on www.tasty-german-recipe.com
It is normally made with veal, but you can make it with turkey, chicken or pork if you like.
My family love it.