Turkey Medallions With Orange Teriyaki Sauce Recipe

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   About 40 min before serving:

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   1.

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   In 1 qt saucepan over medium-high heat, in 2 tsp.

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   warm light corn-oil spread, cook celery, onion, salt and grnd ginger till tender.

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   2.

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   In medium bowl, mix grnd turkey, vegetable mix, horseradish and 1 Tbsp.

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   minced parsley till blended.

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   With slightly dampened hands, shape turkey mix into 8 (3 inch) round medallions.

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   3.

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    In 12 inch skillet over medium-high heat in 1 Tbsp.

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    warm light corn-oil spread, cook turkey medallions till golden on both sides and turkey loses its pink color throughout, about 10 min.

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    Arrange turkey medallions on hot platter; keep hot.

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    4.

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    Meanwhile, in 3 qt saucepan over high heat, in 1 inch boiling water; heat carrots to boiling.

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    Reduce heat to low; cover and simmer 5 min or possibly till carrots are tender-crisp.

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    Stir in Chinese pea pods and cook, covered, 2 min longer; drain.

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    Arrange vegetables on platter with turkey.

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    5.

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    In c., mix orange juice, teriyaki sauce, flour, 1 Tbsp.

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    minced parsley and 1/3 c. water till smooth; stir into skillet.

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    Over high heat to boiling, stirring to loosen browned bits; boil 1 minute.

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    Pour sauce over turkey medallions on platter.

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    Garnish with parsley sprigs.

No additional tips available.