Poached Turkey Normandy




1/2 c onion, thinly sliced

1/2 c celery, sliced

3 Peppercorns

1/2 tsp salt

Boiling water

2/3 c tart apple, pared, cored and diced

1/3 c orange juice

3 tbsp jellied cranberry sauce

4 tsp orange marmalade


In large skillet, over low heat, place tenderloin, onion, celery, peppercorns, salt and enough water to cover turkey. Cover skillet and poach tenderloin 15 minutes or until no longer pink in center and the internal temperature in 165 degrees F. Remove tenderloin from liquid and hold in a warm 200 degree F oven.

In small saucepan, over medium heat, cook apple pieces, orange juice, cranberry sauce and marmalade until sauce is hot and apples are tender, but still hold their shape.

To serve, slice tenderloin on the diagonal. Spoon sauce over hot tenderloin slices.

Nutrition Facts

Total Calories 198

Total Fat 2 g

% Daily Total Fat 9

Cholesterol 70 g

Sodium 364 mg

Total Carbohydrates 17 g

Protein 27 g