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Turkey fingers another great option for leftovers

Nothing says holiday mode like leftover turkey. This tasty recipe is a fun finger food. Using high-fibre breakfast cereal adds the right amount of crunch to the turkey fingers.
Of course, if you don’t have any leftovers, turkey breasts can be found at the store. Or you can switch things up and use chicken or even pork instead.
You can also switch up the herbs and try dried parsley, basil or thyme. If you have fresh herbs, just chop finely and use twice as much.
This recipe is also a good choice to double up on, freezing them for a quick meal option on those hectic weekdays.

Crunchy Turkey Fingers with Oven Fries

  • 1 boneless skinless turkey breast, about 600 g/1-1/4 lb
  • 1 Tbsp. Dijon or yellow mustard
  • 1 tsp. canola oil
  • 2 cups bran flakes
  • 2 Tbsp. grated Parmesan cheese
  • 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
  • 1 tsp. canola oil
  • 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.
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