Light corn-oil spread
1 lg. celery stalk, minced
1/2 sm. onion, minced
1/2 tsp. salt
1/2 tsp. ginger
1 lb. lean ground turkey
2 tsp. prepared white horseradish
Chopped parsley
6 sm. carrots, cut into 1" chunks
1/4 lb. Chinese pa pods (snow peas)
1/3 c. orange juice
1 tbsp. light teriyaki sauce
1 tsp. flour
Parsley sprigs for garnish

About 40 minutes before serving:

1. In 1 quart saucepan over medium-high heat, in 2 teaspoons hot light corn-oil spread, cook celery, onion, salt and ground ginger until tender.

2. In medium bowl, mix ground turkey, vegetable mixture, horseradish and 1 tablespoon chopped parsley until blended. With slightly dampened hands, shape turkey mixture into 8 (3 inch) round medallions.

3. In 12 inch skillet over medium-high heat in 1 tablespoon hot light corn-oil spread, cook turkey medallions until golden brown on both sides and turkey loses its pink color throughout, about 10 minutes. Arrange turkey medallions on warm platter; keep warm.

4. Meanwhile, in 3 quart saucepan over high heat, in 1 inch boiling water; heat carrots to boiling. Reduce heat to low; cover and simmer 5 minutes or until carrots are tender-crisp. Stir in Chinese pea pods and cook, covered, 2 minutes longer; drain. Arrange vegetables on platter with turkey.

5. In cup, mix orange juice, teriyaki sauce, flour, 1 tablespoon chopped parsley and 1/3 cup water until smooth; stir into skillet. Over high heat to boiling, stirring to loosen browned bits; boil 1 minute. Pour sauce over turkey medallions on platter. Garnish with parsley sprigs. Makes 4 main dish servings.