I’ve had a rough week so there’s a shortage of post instead of my normal three I’ve stretched out 1 post into 2. Last weekend we went to Corpus for mother’s day and was able to see my grandparents. On Saturday my grandmother went into the hospital unable to breathe on top of having a cold. Tuesday night she passed away so we’ve been preparing for the funeral set to take place this Saturday. My next post next week will be a tribute to her with one of her favorite recipes to make.
On a lighter note, this turkey dish along side the polenta in my last post is melt in your mouth good. I hope you give it a try. The only thing I did different is I couldn’t find turkey tenderloins that weren’t pre-marinated so I used 2 turkey breast cut in half. The soy sauce in the the creamy wine sauce I will leave out next time, it makes the dish a little salty.

Sesame-Crusted Turkey Mignons
(Adapted from SouthernLiving 40 Years of Our Best Recipes Cookbook)
1/2 cup sesame seeds, toasted
1/4 cup olive oil
1 garlic clove, minced
1 tablespoon fresh chives, chopped
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon grated fresh ginger
1 1/2 teaspoon sesame oil
2 (11 ounce) pkg turkey mignons*
Stir together first 8 ingredients.
Dredge turkey in sesame seed mixture.

Place on a lightly greased rack in a broiler pan.

Broil 5 1/2 inches from heat 12 minutes on each side or until done. Serve with Creamy Wine Sauce.

*Substitute 2 turkey tenderloins, cut in half, for turkey mignons, if desired.

Creamy Wine Sauce
Makes 3/4 cup

1 cup fruity white wine*
2 teaspoons lemon juice
1/4 cup whipping cream
2 tablespoons soy sauce
1/3 cup butter or margarine

Bring wine and lemon juice to a boil in a saucepan over medium-high heat. Boil 6 to 8 minutes or until mixture is reduced by half. Whisk in whipping cream. Cook 3 to 4 minutes, whisking constantly, until thickened. Reduce heat to a simmer, and whisk in soy sauce and butter until butter is melted.

* white grape juice may be substituted for wine.

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