Turkey tenderloins poached
in white wine with fresh tarragon.
Poached
Turkey Tenderloins
- 1 1/2 pounds turkey, sliced
1/2 cup chopped celery
1/4 cup diagonally sliced green onion
1 tablespoon fresh tarragon, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup white wine
1 tablespoon cornstarch
3 tablespoons water
- In a large skillet, arrange
sliced turkey in a single layer. Add chopped celery, sliced green
onions, tarragon, salt, white pepper, and white wine. Add water
to just cover the turkey. Cover, over low heat, simmer the mixture
for 40 minutes or until the turkey is done.
- Remove the turkey and
keep warm while preparing sauce.
- Stir in cornstarch dissolved
in water to the sauce; heat until thickened. Spoon the sauce
over the turkey.
Makes 6 servings.
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