1 large celery stalk, minced
1/2 small onion, minced
1/2 t. salt
1/2 t. ground ginger
1 lb. ground turkey
2 t. white horseradish
1 T. chopped parsley
Over medium high heat, in 2 t. hot light corn oil spread, cook
celery, onion, salt and ground ginger until vegetables are tender.
Mix ground turkey, vegetable mixture, horseradish and parsley,
until blended. Shape turkey mixture into eight 3 inch round
medallions. Saute in hot light corn oil spread until golden brown
on both sides, about 10 minutes.