Turkey Medallions With Tomato Salad Recipes

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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

TURKEY BREAST MEDALLIONS WITH TOMATO JAM



Turkey Breast Medallions with Tomato Jam image

Categories     Poultry     Tomato     turkey     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Back to School     Vinegar     Cornmeal     Fall     Healthy     Small Plates

Yield Makes 4 servings

Number Of Ingredients 21

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

Steps:

  • 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 sauté 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.

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

TARRAGON TURKEY MEDALLIONS



Tarragon Turkey Medallions image

Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.

Yield Serves 4; 3 ounces turkey per serving

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 teaspoons fresh tarragon or 1/2 teaspoon dried, crumbled
1 medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking spray
2 teaspoons olive oil
1 1-pound turkey tenderloin, all visible fat discarded, cut crosswise into 1/4-inch slices

Steps:

  • In a small bowl, whisk together the sauce ingredients. Set aside.
  • Lightly spray a large skillet with cooking spray. Heat the oil over high heat, swirling to coat the bottom. Cook the turkey in a single layer for 2 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Transfer to a serving plate. Set aside.
  • Pour the sauce into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula. Drizzle over the turkey.
  • Substitute a 1-pound pork tenderloin for the turkey. Cook as directed above.
  • (Per serving)
  • Calories: 149
  • Total fat: 3.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 2.0g
  • Cholesterol: 70mg
  • Sodium: 202mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 28g
  • Calcium: 15mg
  • Potassium: 349mg
  • 3 very lean meat

TURKEY MEDALLIONS WITH TOMATO SALAD



Turkey Medallions with Tomato Salad image

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

2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 medium green pepper, coarsely chopped
1 celery rib, coarsely chopped
1/4 cup chopped red onion
1 tablespoon thinly sliced fresh basil
3 medium tomatoes
TURKEY:
1 large egg
2 tablespoons lemon juice
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped walnuts
1 teaspoon lemon-pepper seasoning
1 package (20 ounces) turkey breast tenderloins
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Additional fresh basil

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.

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