| Poach Turkey |
| 12 Ounces TURKEY TENDERLOIN |
| 1/2 Cup rough chop celery with leaves |
| 1/4 Cup rough chop onions |
| 6 to 7 Whole leaves pineapple sage |
| 1/2 Teaspoon salt |
| 4 whole peppercorns |
| 3/4 Cup dry white wine |
| As needed cold water |
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- Place tenderloin in a large, heavy skillet. Add celery, onion, pineapple sage, salt, pepper and wine. Add water to just cover the tenderloin.
- Cover skillet. Over low heat, simmer mixture 30-35 minutes or until tenderloin reaches an internal temperature of 165 degrees F. Remove tenderloin from liquid and chill before slicing.
- NOTE: Turkey tenderloins may be poached, covered and stored in the refrigerator for up to 2 days.
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| Herbed Dressing |
| 1/3 Cup mayonnaise |
| 1/3 Cup sour cream |
| 2 Tablespoons chopped fresh chives |
| 2 Tablespoons chopped fresh parsley |
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- In a small bowl, mix ingredients together. Cover and chill.
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| Salad Assembly |
| 1 (15-1/4-Ounce) can pineapple chunks, well drained |
| 1 Tablespoon chopped pineapple sage |
| 1/3 Cup coarsely chopped pecans |
| 1/3 Cup chopped dried cranberries |
| 1 Stalk celery, peeled and finely chopped |
| To taste kosher salt and freshly ground black pepper |
| As needed whole leaves pineapple sage |
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- Chop chilled tenderloin into small chunks. Add pineapple, pineapple sage, pecans, cranberries and celery. Toss well.
- Fold chilled dressing into salad. Add salt and pepper to taste.
- Cover and chill, at least for 1 hour.
- Garnish with additional pineapple sage.
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