1 lb. ground turkey
1/4 cup bread crumbs
1/2 tsp. fennel seed (optional)
1/2 tsp. ground sage
1/2 tsp. ground allspice
1 egg
salt
1/2 cup water
1 TBSP cooking or white wine
1 TBSP butter or margarine
| | In large bowl, mix turkey, bread crumbs, fennel, sage, allspice, egg and salt. With well floured hands, shape turkey mixture into small meatballs. With palm of hands, flatten balls into 1/4" thick patties.
In skillet over medium high heat in hot oil, cook turkey patties a few at a time until turkey loses its pink color and is throughly browned on both sides. Repeat with rest of patties and place on plate when browned.
Into drippings remaining in skillet, over medium low heat, stir in water, wine, butter and 1/4 tsp. salt, stirring to loosen brown bits in skillet.
Spoon turkey medallions into a 9x13 casserole dish. Top with pan drippings. Cover with lid or foil and bake at 350 for 30 minutes or until heated through.
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