Turkey Medallions with Orange Teriyaki Sauce

1 large celery stalk, minced
1/2 small onion, minced
1/2 tsp salt
1/2 tsp ground ginger
1 lb lean ground turkey
2 tsp prepared white horseradish
chopped parsley
6 small carrots, cut inot 1 inch chunks
1/4 lb chinees pea pods
1/3 cup orange juice
1 T light teriyaki sauce
1 tsp all purpose flour
About 40 minutes before serving"

In 1 quart saucepan over medium heat, in 2 tsp oil, cook celery, onion, salt and ground ginger until tender.

In medium bowl, mix ground turkey, vegetable mixture, horseradish and 1 T chopped  parsley until blended. With slightly dampened hands, shape turkey mixture into eight 3" round medallions.

In a 12-inch skillet over medium heat, in 1 T oil, cook medallions until golden brown on both sides and turkey loses its pink color, about 10 minutes.  Arrange on warm platter, keep warm.

Meanwhile, in 3 qt saucepan over high heat in 1 inch boiling water, heat carrots to boiling.  Reduce heat to low, cover and simmer 5 minutes or until carrots are tender crisp.  Stir in pea pods and cook, covered,  2 minutes longer.  Drain.  Arrange vegetables on platter with medallions

In cup, mix oj, teriyaki, flour, 1 T parsley, and 1/3 cup water until smooth. stir into skillet. Heat to boiling stirring to loosen browned bits.  Boil 1 minutes.  Pour sauce over medallions on platter. Garnish with parskey.  Makes 4 servings.

Good Housekeeping December 1991!