Turkey Medallions with Celery Sauce

By Executive Chef Lee Forman


2 c rough diced celery

1/2 tsp reduced sodium salt

1/4 tsp dried oregano

1/4 tsp ground white pepper

1/8 tsp freshly grated nutmeg

2 c homemade TURKEY BROTH or low-sodium chicken broth

1 Medium potato, peeled and cut into small chunks

1-1/2 lbs TURKEY TENDERLOIN, cut into 1-oz medallions

As needed nonstick cooking spray


Wholesome Celery Sauce

Place all ingredients in a saucepan and bring to a boil. Reduce heat and continue to simmer 15-20 minutes until all ingredients are quite soft.

Place mixture, about 1/3 at a time, in food processor and puree until smooth.

Hold mixture, for service, in an oven-safe bowl in warm oven.

Turkey Medallions

Cut tenderloin into medallions, about 1-ounce each. Slightly pound medallions between two pieces parchment paper until fairly thin.

To order: Spray sauté pan with nonstick vegetable spray and sauté medallions, turning once, for about 2 minutes per side or until cooked through.

Pour 2 tablespoons Celery Sauce onto bottom of dinner plate and fan three 1-ounce medallions on top of sauce. Ribbon with another 3 tablespoons Celery Sauce down center of medallions.