Poached Turkey Tenderloins
Moist and tender turkey tenderloins poached in white wine with fresh tarragon.
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.