December 31, 1999
Food Service Search Staff
INGREDIENTS:8 slices turkey bacon
4 medium sweet potatoes, peeled, diced and blanched
4 medium celery roots, peeled, diced, and blanched
¼ tsp. rubbed sage
to taste, salt and freshly ground black pepper
4 cups dry pumpkin seeds
2 cups dry plain bread crumbs
¼ tsp. ground allspice
4 lbs. boneless turkey breast DIRECTIONS:For Root Vegetable Hash: Over medium heat, cook bacon until some of the fat is released into the pan. Stir in blanched vegetables. Season with sage, salt and pepper. Allow vegetables to cook until lightly browned. Hold for service.
For Turkey: Combine pumpkin seeds, bread crumbs, allspice, salt and pepper in food processor. Grind to a medium-to-fine textured meal. Coat one side of turkey medallions generously. Saute turkey in hot vegetable oil until golden brown. Turn and saute another minute.
To serve, plate turkey medallions with ½ cup root vegetable hash. SERVINGS:12 servings From:Chef Jay Swift, South City Kitchen, Atlanta PHOTO CREDIT:Photo Credit: National Turkey Federation
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