Turkey with Horseradish Sauce
Total time: 30 minutes
You can use turkey tenderloin - sliced horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving. The combination of mustard and horseradish gives this dish an interesting 'warmth', but not heat like pepper sauce would.
- 12oz (360gr) turkey cutlets
- 1/2 onion
- 2 cloves garlic
- 1 rib celery
- 1 3/4 cups (15oz, 450gr) whole tomatoes
- 2 - 3 tbs prepared horseradish
- 2 tsp Dijon-style mustard
- 1/3 cup (3oz, 90gr) yogurt
- 1 tsp dried basil
- 1 tbs olive oil
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
- Chop onion and celery.
- Mince garlic.
- Drain tomatoes, reserving juices. Roughly chop tomatoes.
- Heat oil in medium nonstick skillet. Add onion, celery, garlic and sauté about 5 minutes.
- Move vegetables to the side and add turkey cutlets. Lightly brown on each side, about 5 minutes.
- Remove turkey. Add tomatoes, reserved juices, mustard, horseradish and basil.
- Stir well. Bring to a boil.
- Return turkey to pan, reduce heat and simmer, uncovered, 5 - 10 minutes, depending on thickness of turkey. Stir occasionally. (If using a whole, uncut tenderloin, cover and simmer 10 - 15 minutes.)
- Dissolve cornstarch in water.
- Remove turkey to small platter.
- Increase heat under sauce. Add cornstarch and stir until thickened and clear.
- Add yogurt and stir.
- Spoon some sauce over turkey and serve, remaining sauce on the side.