Prep time
15 min
This tasty recipe is a fun finger food. Using high-fibre breakfast cereal adds the right amount of crunch to the turkey fingers.
Cook time
30 min
Servings
6
Prep time
15 min
Cook time
30 min
Servings
6
Ingredients
- 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 (¼ tsp) chili powder
Directions
- Cut turkey breast into finger size strips and place in a bowl. Add mustard and oil and using your hands coat turkey fingers evenly.
- 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.
- 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.
- 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. *
Tips
- 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.
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