Spirited Entertaining - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

August 2006

Spirited Entertaining: Great New Recipes Using Manitoba Foods

Peppered Turkey Medallions with Chutney Sauce

Manitoba turkey is not only available whole, but can also be found in pieces for everyday use.

1 tbsp	(15 ml)	mixed peppercorns (or to taste)
1 lb.	(500 g)	TURKEY BREAST, cut into 3/4" (2cm) medallions
1 tsp	(5 ml)	margarine
2 tsp	(10 ml)	olive oil
2 tbsp	(25 ml)	green onion, chopped
1/4 cup	(50 ml)	turkey or chicken stock
2 tbsp	(25 ml)	brandy
1/4 cup	(50 ml)	chopped chutney
Crush peppercorns in spice grinder, food processor or in a mortar with pestle. Pat peppercorns on both sides of the turkey medallions. Refrigerate for 30 minutes In a large non-stick skillet, over medium heat, sauté medallions in margarine and 1 tsp (5ml) oil for 4 to 5 minutes per side or until they are no longer pink in the center. Remove turkey from pan and keep warm. Add remaining oil to skillet and sauté onions for 30 seconds. Add stock and cook 45 seconds to reduce liquid. Stir in brandy and cook 1 to 2 minutes. Reduce heat to low and blend in chutney. To serve, pour chutney sauce over medallions. Makes 4 servings Manitoba Turkey Producers www.turkey.mb.ca Recipe and photograph courtesy of the National Turkey Federation.

This dish works well with the spicy, velvety quality of Mission Hill Grand Reserve Pinot Noir.
Visit www.liquormartsonline.com for more information.