Pumpkin Seed Crusted Turkey Medallions
8 slices turkey bacon, diced
4 medium sweet potatoes, peeled, diced and blanched
4 medium celery roots, peeled, diced and blanched
1⁄4 tsp. rubbed sage
Salt and black pepper
4 cups dry pumpkin seeds
2 cups dry plain bread crumbs
1⁄4 tsp. ground allspice
4 lb. boneless turkey breast, sliced into medallions
Fresh sage leaves, for garnish
1. Over medium heat, cook bacon until some of the fat is released into the pan. Stir in blanched vegetables. Season with sage and salt and pepper to taste. Allow vegetables to cook until lightly browned. Hold for service.
2. Meanwhile, combine pumpkin seeds, bread crumbs, allspice and salt and pepper to taste in a food processor. Grind to a medium- to fine-textured meal. Generously coat one side of each turkey medallion with crumb mixture. Sauté turkey in hot vegetable oil until golden brown; turn and sauté 1 minute more on second side.
3. For service, plate turkey medallions with 1⁄2 cup root vegetable hash. Garnish with fresh sage.