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Turkey medallions with water chestnut stuffing, cinnamon roasted potatoes & port jus

Recipe from: 12/9/2008 12:00:00 AM
Ingredients 27
Servings 4
Time 30


  • 1 medium size turkey breast (cut into 12 medallions)
  • 35gr sage
  • 100gr butter
  • Salt & pepper to taste
  • Water chestnut stuffing
  • 2 bunch spring onions (finely chopped)
  • 2 sticks celery (finely chopped)
  • 2 tins water chestnuts (drained & chopped)
  • 10gr thyme (finely chopped)
  • 1 cup bread crumbs
  • Zest of 1 orange
  • Salt & pepper to taste
  • 100gr butter
  • 100gr brown mushrooms (thinly sliced)
  • Cinnamon roasted potatoes
  • 500gr potatoes (washed & cut into wedges ?pieces)
  • 1tsp ground cinnamon
  • Salt & pepper to taste
  • 100gr butter
  • 1tsp ginger (finely minced)
  • 50ml oil
  • 2tbsp parsley (finely chopped)
  • Port jus
  • 500ml demi glaze (Woolworths has them)
  • 250ml port
  • 5gr sage
  • 5gr thyme


Pre heat oven to 180ºc Heat a heavy bottom sauce pan. Place a few sage leaves & a blob of butter into the pan, over medium heat, allow the butter to brown. Place a few medallions onto the pan & gently cook for a few minutes ± 5 minutes on each side. Remove from pan & set aside till required.
Water chestnut stuffing
Place all ingredients into a heavy bottom sauce pan & gently sauté until mixture comes together.Set aside until required.
Cinnamon roasted potatoes
Place all ingredients except the parsley into a roasting pan. Mix well together. Place into the oven & roast till golden brown & soft on the inside ± 45 minutes. Remove from oven when done & set aside until required.
Port jus
Place all ingredients into a heavy bottom sauce pan & bring to a boil. Reduce to half the quantity. Strain & set aside till required.
Using a round plate place a slice of turkey medallion onto the centre of the plate, spoon a dollop of stuffing onto it, place another medallion on top of the & repeat the process, 3 medallions per portion, don?t put stuffing on the top layer Place 4 wedges of cinnamon roasted potatoes next to the medallion stack Spoon a good amount of port jus on the medallions & a drizzle a bit around the portatoes

Read more on: poultry  |  roast  |  sauté  |  shallow-fry


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