Turkey Medallions with Sweet Potato-Walnut Mash, from The Go Red for Women Cookbook
Turkey Medallions with Sweet Potato-Walnut Mash
Serves 4; 3 ounces turkey, 3/4 cup mash, and 1 tablespoon sauce per serving
If you crave the flavors of Thanksgiving year-round, this dish is the perfect solution. It pairs heart-healthy, quick-cooking turkey medallions with cinnamon-spiced and walnut-studded sweet potatoes for a festive one-skillet dinner that’s delicious any time of year and easy enough for a weeknight.
1/4 teaspoon salt and 1/4 teaspoon salt, divided use
1/4 teaspoon pepper, 1/4 teaspoon pepper, and pinch of pepper, divided use
1 1-pound turkey tenderloin, all visible fat discarded, cut crosswise into 8 medallions
2 teaspoons olive oil
2 medium sweet potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 large Granny Smith apple, peeled and thickly sliced
1/4 teaspoon ground cinnamon
2/3 cup unsweetened apple cider or 100% apple juice and 1/4 cup unsweetened apple cider or 100% apple juice, divided use
1/4 cup chopped walnuts, dry-roasted
1 tablespoon coarse-grain mustard (lowest sodium available)
2 tablespoons minced green onions (green part only)
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over both sides of the turkey.
- In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the turkey for 2 minutes on each side, or until browned. (The turkey won’t be done at this point.) Transfer to a large plate.
- In the same skillet, stir together the sweet potatoes and onion. Reduce the heat to medium. Cook for 7 minutes, or until the onion is golden, stirring frequently.
- Stir in the apple, cinnamon, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes, stirring frequently.
- Place the turkey medallions among the sweet potato and apple slices. Pour in 2/3 cup cider. Bring to a boil, still over medium heat. Reduce the heat and simmer, covered, for 3 to 5 minutes, or until the turkey is no longer pink in the center and the sweet potatoes are tender. Remove from the heat. Transfer the turkey to a separate large plate, leaving the sweet potato mixture in the skillet. Cover the turkey loosely to keep warm.
- Using a potato masher, mash the sweet potato mixture. Stir in the walnuts. Transfer the sweet potato mixture to plates.
- Quickly pour the remaining 1/4 cup cider into the skillet, scraping to dislodge any browned bits. Stir in the mustard, green onions, and final pinch of pepper. Remove from the heat.
- Serve the turkey on the sweet potato mixture. Drizzle the sauce over the turkey.
Nutrition Analysis (per serving)
|Total Fat||8.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||4.0 g|
|Monounsaturated Fat||2.5 g|
1 1/2 starch, 1 fruit, 3 lean meat\
This recipe is reprinted with permission from American Heart Association The Go Red For Women Cookbook, Copyright © 2013 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.