Turkey Medallions In Creamy Sauce Recipes

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TURKEY MEDALLIONS WITH CARAMELIZED ONION CIDER SAUCE



Turkey Medallions With Caramelized Onion Cider Sauce image

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

2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2-2 lbs turkey breast tenderloins
2 tablespoons olive oil, divided
2 cups chopped onions
1 garlic clove, minced
1 teaspoon dried thyme
1 cup low-fat chicken broth
3/4 cup apple cider

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



Turkey Medallions Isis image

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

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

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

TURKEY IN CREAM SAUCE



Turkey in Cream Sauce image

I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. -Kathy-Jo Winterbottom, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 10

1-1/4 cups white wine or chicken broth
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
3 turkey breast tenderloins (3/4 pound each)
3 tablespoons cornstarch
1/2 cup half-and-half cream or whole milk
1/2 teaspoon salt

Steps:

  • In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 231mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

TENDER TURKEY MEDALLIONS



Tender Turkey Medallions image

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

2 1/2 lbs ground turkey
2 cups fresh breadcrumbs (about 4 slices bread)
2 teaspoons fennel seeds (crushed)
1 1/2 teaspoons ground sage
1/4 teaspoon ground allspice
2 eggs
2 teaspoons salt
1/4 cup all-purpose flour
3 tablespoons vegetable oil
2 shallots, minced
3 cups chicken broth
1 teaspoon beef bouillon granules
1/4 cup white wine
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon granulated garlic
salt
pepper
1 tablespoon cornstarch
2 tablespoons cold water

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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