© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c mayonnaise
1 tbsp freshly squeezed lemon juice
1 lb TURKEY BREAST CUTLETS, cut into 3/4-inch strips
1 c dry breadcrumbs
3 tbsp grated Parmesan cheese
1 tbsp dried rosemary, crumbled
2 tsp grated lemon rind
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
3/4 c jellied cranberry sauce
1/4 c chili sauce
TURKEY FINGERS
In a small bowl, mix together mayonnaise and lemon juice. Brush over turkey strips to coat.
In a separate bowl, mix together breadcrumbs, Parmesan, rosemary, lemon rind, paprika, salt, pepper and garlic powder. 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 and the internal temperature registers 165 degrees F.
SPICY CRANBERRY DIPPING SAUCE
In a saucepan, over medium-low heat, mix together cranberry and chili sauces.
Heat until very warm.