© 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 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
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.
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.