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Ingredients
- Light corn-oil spread
- 1 lg. celery stalk, chopped
- 1/2 sm. onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 pound lean grnd turkey
- 2 teaspoon prepared white horseradish
- Minced parsley
- 6 sm. carrots, cut into 1" chunks
- 1/4 pound Chinese pa pods (snow peas)
- 1/3 c. orange juice
- 1 tbsp. light teriyaki sauce
- 1 teaspoon flour
- Parsley sprigs for garnish
Directions
- About 40 min before serving:
- 1. In 1 qt saucepan over medium-high heat, in 2 tsp. warm light corn-oil spread, cook celery, onion, salt and grnd ginger till tender.
- 2. In medium bowl, mix grnd turkey, vegetable mix, horseradish and 1 Tbsp. minced parsley till blended. With slightly dampened hands, shape turkey mix into 8 (3 inch) round medallions.
- 3. In 12 inch skillet over medium-high heat in 1 Tbsp. warm light corn-oil spread, cook turkey medallions till golden on both sides and turkey loses its pink color throughout, about 10 min. Arrange turkey medallions on hot platter; keep hot.
- 4. Meanwhile, in 3 qt saucepan over high heat, in 1 inch boiling water; heat carrots to boiling. Reduce heat to low; cover and simmer 5 min or possibly till carrots are tender-crisp. Stir in Chinese pea pods and cook, covered, 2 min longer; drain. Arrange vegetables on platter with turkey.
- 5. In c., mix orange juice, teriyaki sauce, flour, 1 Tbsp. minced parsley and 1/3 c. water till smooth; stir into skillet. Over high heat to boiling, stirring to loosen browned bits; boil 1 minute. Pour sauce over turkey medallions on platter. Garnish with parsley sprigs. Makes 4 main dish servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 928g | |
| Calories 876 | |
| Calories from Fat 347 | 40% |
| Total Fat 38.52g | 48% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 1.23g | |
| Cholesterol 358mg | 119% |
| Sodium 2544mg | 106% |
| Potassium 2353mg | 67% |
| Total Carbs 45.01g | 12% |
| Dietary Fiber 9.6g | 32% |
| Sugars 25.35g | 17% |
| Protein 84.53g | 135% |
