This is a print preview of "Turkey Medallions With Orange Teriyaki Sauce" recipe.

Turkey Medallions With Orange Teriyaki Sauce Recipe
by CookEatShare Cookbook

Turkey Medallions With Orange Teriyaki
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  Servings: 2


  • 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


  1. About 40 min before serving:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.