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Crunchy turkey fingers with oven fries

This tasty recipe is a fun finger food. Using high-fibre breakfast cereal adds the right amount of crunch to the turkey fingers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6

  • 1 boneless skinless turkey breast, about 600 g/ 1 ¼ lb
  • 15 mL (1 tbsp) Dijon or yellow mustard
  • 5 mL (1 tsp) canola oil
  • 500 mL (2 cups) bran flakes
  • 30 mL (2 tbsp) grated Parmesan cheese
  • 5 mL (1 tsp) Italian herb seasoning or dried oregano leaves

Oven Fries:

  • 1 sweet potato, peeled and cut into strips
  • 2 parsnips, peeled and cut into strips
  • 5 mL (1 tsp) canola oil
  • 2 mL (1/2 tsp) chili powder
  1. Cut turkey breast into finger size strips and place in a bowl. Add mustard and oil and using your hands coat turkey fingers evenly.
  2. Place bran flakes into a large re-sealable bag and crush to look like breadcrumbs. Add cheese and seasoning. Add turkey fingers to bag, one at a time, and shake to coat. Place coated turkey onto parchment paper lined baking sheet. Repeat with all the turkey fingers; set aside.
  3. Oven Fries: In a large bowl, combine sweet potato and parsnip strips. Add oil and chili powder and toss to coat evenly. On a second parchment paper lined baking sheet, spread fries in single layer onto sheet.
  4. Place fries in bottom third of preheated 220°C (425°F) oven for 15 minutes. Move fries to top third of oven and place turkey fingers on bottom third of oven for 15 minutes. *


  • Ask little chefs to help peel the vegetables using a peeler.
  • Make a double batch of the turkey fingers and freeze for those hectic weekdays.
  • Change it up - try chicken or lean pork instead of turkey.
  • Switch up the herbs and try dried parsley, basil or thyme. If you have fresh herbs, just chop finely and use twice as much.
  • Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.