© 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
24 4-oz TURKEY MEDALLIONS, lbed thin & to an even thickness
To Taste salt and freshly ground black pepper
1/4 c sesame oil
1 c white hulled sesame seeds
2 tbsp vegetable oil
1/2 c Pinot Noir
1/4 c vegetable oil
4 shallots, finely chopped
3 Medium green bell peppers, seeded and finely chopped
3 Medium red bell peppers, seeded and finely chopped
2 Medium jalapeno peppers, seeded and finely chopped
1/4 c sesame seeds, toasted
4 tsp tahini (sesame paste)
1/4 c freshly squeezed lime juice
1 tbsp fresh gingerroot, peeled
Season turkey medallions with salt and pepper. Brush surfaces with sesame oil and coat with sesame seeds.
Heat 2 tablespoons oil in large skillet. Sauté medallions about 2-3 minutes per side or until golden brown. Remove from pan and hold warm for service. Deglaze the pan with red wine and reduce until slightly thickened.
In another large skillet, over medium high heat, heat ¼ cup vegetable oil; sauté shallots, green, red and jalapeno peppers until vegetables are soft, about 5 to 6 minutes.
Stir in toasted sesame seeds, tahini, lime juice and ginger. Stir and cook for 2 to 3 more minutes. Reserve and keep warm.
Ladle red wine sauce on each warm dinner plate and top with two turkey medallions. Garnish with sautéed sesame pepper mixture.
Total Calories 480
Calories from Fat 190
Total Fat 21 g
% Daily Total Fat 32
Saturated Fat 2 g
% Daily Saturated Fat 10
Cholesterol 150 g
% Daily Cholesterol 50
Sodium 250 mg
% Daily Sodium 10
Total Carbohydrates 8 g
% Daily Total Carbohydrates 3
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 2 g
Protein 57 g
% Daily Protein 20
% Daily Vitamin C 140
% Daily Calcium 4
% Daily Iron 140