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.
Nutrition Facts
Turkey Medallions with Sweet Potato-Walnut Mash - Delicious Decisions
Calories
Protein
Fiber
Nutrition Facts
| Calories | 338 | |
|---|---|---|
| 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 | |
| Cholesterol | 70 mg | |
| Sodium | 475 mg | |
| Total Carbohydrate | 36 g | |
| Dietary Fiber | 5 g | |
| Sugars | 17 g | |
| Protein | 31 g | |
Dietary Exchanges
1 fruit, 3 lean meat, 1 1/2 starch
Ingredients
Servings 4
-
1/4 tsp. salt (divided use) -
1/4 tsp. salt (divided use) -
1/4 tsp. pepper (divided use) -
1/4 tsp. pepper -
pinch pepper (divided use) -
1 lb. turkey tenderloin, all visible fat discarded, cut crosswise into 8 medallions -
2 tsp. olive oil -
2 medium sweet potatoes (peeled, thinly sliced) -
1 medium onion (thinly sliced) -
1 large Granny Smith apple, peeled, thickly sliced -
1/4 tsp. ground cinnamon -
2/3 cup unsweetened apple cider or 100% apple juice -
1/4 unsweetened apple cider or 100% apple juice, divided use -
1/4 cup chopped walnuts (dry-roasted) -
1 Tbsp. coarse-grain mustard (lowest sodium available) -
2 Tbsp. minced green onions
Directions
Tip: Click on step to mark as complete.
-
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.
Tip: Serving size 3 ounces turkey, 3/4 cup mash, and 1 tablespoon sauce
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.
