As we noted in our How to Break Down a Turkey post yesterday, once you’re done, there will still be some smaller pieces meat on your bird for you to remove and use. Generally, these small pieces are perfect for one serving…but since we processed two turkeys, we were able to make two dinners with our leftover meat. We opted to bake our tenders rather than fry them because it’s healthier that way…but fry if you prefer.
We made a horseradish Worcestershire aioli for dipping, but use whatever sauce we like! There are a few suggestions in the ingredients section below. Lastly, we served our turkey with Roasted Green Beans (yeah, this recipe features yellow beans, but the method works all the same). However, if you’re looking for something else, we recommend a side salad or funky fries like Pumpkin French Fries or Sweet Potato Wedge Fries!
Time: 30 Minutes
- Turkey Meat. Breast or Thigh work…We used the trimmings from our “How to Break Down a Turkey” post.
- Bread Crumbs
- Sauce of your choice. A few suggestions:
- Aioli of Mayonnaise, Horseradish, Worcestershire, Chives, and Parsley
- BBQ Sauce
- Preheat your oven to 415 degrees F, and line a baking sheet with some foil. Then, give the foil a quick oil spray.
- Beat an egg in one bowl, and pour some bread crumbs in another bowl.
- Working one or two at a time, take your turkey trimmings/nuggets, and dip them in your egg. Make sure they are fully coated, and then transfer to your bread crumbs bowl.
- Toss to coat, and when they are fully breaded, place on your baking sheet.
- Repeat until all of your turkey pieces are breaded and aligned on the baking sheet.
- Bake for about 10 minutes, flip, and bake for another 10 minutes.
- When your turkey reaches a minimum internal cooked temperature of 160 degrees F, they are ready.
- Plate, dip, devour, and enjoy!