© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 TURKEY TENDERLOINS, poached; poaching liquid reserved
2 tbsp cornstarch
3 tbsp cold water
2 tbsp fresh tarragon, chopped
1 tbsp parsley, chopped
1 tbsp lemon juice
1/2 c low-fat plain yogurt
In saucepan, over high heat, bring reserved poaching liquid to boil. Boil 5 to 10 minutes to reduce liquid. Strain and measure 2 cups of the liquid back into saucepan.
Combine cornstarch and cold water. Stir into hot poaching liquid. Add tarragon. Over low heat cook sauce until thickened. Stir in parsley, lemon juice, and yogurt.
To serve, slice tenderloins into 1/2-inch medallions. Arrange on a serving of spinach and pour sauce over top. Garnish with strips of lemon.
149 Total Calories
2 g Total Fat
12 % Daily Total Fat
70 g Cholesterol
87 mg Sodium
5 g Total Carbohydrates
27 g Protein