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Ingredients:
2 Tsp olive oil
1/2 of a small onion -- minced
1 celery stalk -- minced
1/2 Tsp Salt
1/2 Tsp Ground Ginger
1 Lb lean ground turkey
2 Tsp prepared Horseradish
chopped parsley
6 small carrots cut in 1-inch pieces
1/4 Lb Pea Pods
1/3 C Orange Juice
1 Tbsp Teriyaki Sauce
1 Tsp Flour
Parsley Sprigs For Garnish
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1. In 1 quart saucepan over medium high heat, in olive oil, cook celery, onion, salt & ground ginger till tender.
2. In medium bowl, mix ground turkey, vegetable mixture, horseradish & 1 tbsp chopped parsley till blended. Shape mixture into 8, 3-inch round medallions.
3. In 12" skillet over medium high heat, in 1 tbsp hot olive oil, cook medallions till golden brown on both sides & turkey loses pink color, about 10 minutes. Arrange on platter, keep warm.
4. Meanwhile, in 3-quart saucepan over high heat in 1" boiling water heat carrots to boiling. Reduce heat to low; cover & simmer 5 minutes or till tender-crisp. Stir in pea pods & cook, covered, 2 minutes. Drain. Arrange vegetables with turkey on platter. In a cup mix orange juice, teriyaki sauce, flour, 1 tbsp chopped parsley & 1/3 cup water till smooth; stir into skillet over high heat to boiling stirring to loosen bits. Boil 1 minute. Pour over medallions.
Serve along with a tasty bread of your choice.
Monica is a married, stay-at-home mom who is a freelance writer and publisher of three home and garden ezines. To read more of Monica's articles, go here: http://www.geocities.com/plantldy.geo/articles.html To find out more about her home and garden ezines, go here: http://www.geocities.com/plantldy.geo This article is © 2001, Monica Resinger. Recipe submitted by: Monica Resinger
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