Popular with both children and adults, these crispy, low-fat turkey fingers will disappear faster than you expect. For a fruity alternative, substitute apricot jam for the maple syrup in the dipping sauce.
Nutrition per serving may change if servings are adjusted.
1 cup buttermilk
2 teaspoons plus 1/2 cup whole-grain mustard, divided
1 pound turkey tenderloins, center tendons removed, cut into finger-sized strips
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon dried thyme leaves
1 teaspoon salt
2 tablespoons canola oil
1/4 cup pure maple syrup
Set oven rack at lowest position and preheat to 450 °F. Coat a rimmed baking sheet with cooking spray.
Whisk together buttermilk and 2 teaspoons mustard in a large bowl. Add turkey and toss to coat. Combine cornmeal, flour, cumin, thyme and salt in another large bowl. Roll the turkey strips in the cornmeal mixture.
Place the prepared baking sheet in the oven for 5 minutes. Transfer the turkey strips using tongs onto the hot baking sheet and return it to the oven. Bake until the undersides of the fingers are golden brown, about 10 minutes. Turn the fingers over and bake until golden brown on the outside and no longer pink in the center, 8 to 10 minutes more.
Combine maple syrup and the remaining 1/2 cup mustard in a small bowl. Serve the sauce alongside the hot turkey fingers.
340 calories;6 g fat(1 g sat); 2 g fiber; 43 g carbohydrates; 27 g protein; 56 mcg folate; 64 mg cholesterol; 14 g sugars; 12 g added sugars; 88 IU vitamin A; 0 mg vitamin C; 81 mg calcium; 3 mg iron; 822 mg sodium; 355 mg potassium
This recipe tasted really good. My husband and I have been dieting, and the turkey was crispy enough to make us feel like we were having a fattening fried food without the fat or calories. I added some srirachi to the mustard to make a tangy sweet and hot dipping sauce.
January 19, 2010
By: EatingWell User
My husband and I really enjoyed this recipe. All of the flavors worked really well together. We'll make this again!