| Spicy Cranberry Dipping Sauce |
| 2-1/4 Cups cranberry sauce |
| 3/4 Cup chili sauce |
| |
- In a saucepan, over medium-low heat, mix together cranberry and chili sauces.
- Heat until hot. Hold for service.
|
| |
| Turkey Fingers |
| 1-1/2 Cups mayonnaise |
| 3 Tablespoons freshly squeezed lemon juice |
| 3 Pounds TURKEY BREAST CUTLETS, cut into 3/4-inch strips |
| 3 Cups dry breadcrumbs |
| 2/3 Cup grated Parmesan cheese |
| 3 Tablespoons dried rosemary, crumbled |
| 2 Tablespoons grated lemon rind |
| 1-1/2 Teaspoons paprika |
| 3/4 Teaspoon garlic powder |
| 1-1/2 Teaspoons salt |
| 3/4 Teaspoon freshly ground black pepper |
| |
- In a small bowl, mix together mayonnaise and lemon juice. Brush over turkey strips to coat.
- In a separate bowl, mix together breadcrumbs, Parmesan and seasonings. Dip turkey strips in crumbs to coat. Place on lightly greased shallow baking sheet.
- Bake in a preheated 375 degree F oven for 3 to 4 minutes on each side or until no longer pink inside and cooked throughout.
|
| |
| Service |
- For each portion, serve 4-ounces turkey fingers with 2-ounces warm dipping sauce.
|
