| Turkey Fingers |
| 1/2 Cup mayonnaise |
| 1 Tablespoon freshly squeezed lemon juice |
| 1 Pound TURKEY BREAST CUTLETS, cut into 3/4-inch strips |
| 1 Cup dry breadcrumbs |
| 3 Tablespoons grated Parmesan cheese |
| 1 Tablespoon dried rosemary, crumbled |
| 2 Teaspoons grated lemon rind |
| 1/2 Teaspoon paprika |
| 1/2 Teaspoon salt |
| 1/4 Teaspoon pepper |
| 1/4 Teaspoon garlic powder |
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- 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.
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| Spicy Cranberry Dipping Sauce |
| 3/4 Cup jellied cranberry sauce |
| 1/4 Cup chili sauce |
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- In a saucepan, over medium-low heat, mix together cranberry and chili sauces.
- Heat until hot.
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