Bloody Turkey Medallions Recipes

TURKEY MEDALLIONS WITH TOMATO SALAD

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.

HOISIN-GLAZED TURKEY MEDALLIONS

Steps:

• Cut turkey crosswise into 1/2 inch slices. In large nonstick skillet, cook turkey in hot oil over medium-high heat for 4 to 6 minutes or until turkey is no longer pink, turning once. Remove turkey from skillet, cover and keep warm. Drain fat from skillet.
• For sauce: In small bowl, combine orange marmalade, hoisin sauce, soy sauce, and ginger. Add marmalade mixture to skillet. Cook and stir until bubbly. Cook about 1 minute more or until slightly thickened. Remove from heat. Return turkey to skillet, turning to coat with sauce. Adjust any seasoning to taste.
• To serve, divide fettuccine between dinner plates. Arrange turkey on top of fettuccine. Drizzle with sauce and sprinkle with almonds.

TARRAGON TURKEY MEDALLIONS

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 ISIS

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.

TURKEY MEDALLIONS WITH CARAMELIZED ONION CIDER SAUCE

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.

BLOODY TURKEY MEDALLIONS

Steps:

• Salt and pepper the turkey medallions.
• Melt the butter and oil in a large skillet.
• Brown the turkey medallions quickly on each side.
• Reduce the heat and add the garlic and shallots.
• Cook until the turkey is thoroughly cooked and no longer pink in the center.
• Place the medallions on a warm serving plate.
• Add the rest of the ingredients to the skillet and bring to a boil.
• Reduce the heat and simmer until the apples are soft.
• Pour the sauce over the medallions and serve.