Crispy Turkey Bites Recipes

CRISPY CHILLI TURKEY NOODLES

Steps:

• Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
• Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.

DRUNK TURKEY BITES

Steps:

• Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in hot oil until the onion begins to soften, about 5 minutes.
• Gently whisk beer, brown sugar, and mustard together in a bowl; pour into the skillet.
• Bring the mixture to a boil and cook until the volume of the liquid reduces by half, about 15 minutes. . Season with salt and pepper.

CRISPY TURKEY DIVAN

Steps:

• Cut turkey crosswise and at an angle into 1/2-inch-thick slices. In shallow dish, mix Bisquick mix, cereal and pepper. In small bowl, beat eggs. Dip turkey into eggs, then coat with Bisquick mixture.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Cooking in batches, cook turkey in oil in a single layer 5 to 8 minutes, turning once, until golden brown on outside and no longer pink in center. Remove cooked turkey from skillet; cover to keep warm. Add remaining 2 tablespoons oil as needed to cook remaining turkey.
• Meanwhile, cook broccoli in microwave as directed on bag. Stir in cheese dip. Cover; microwave on High about 2 minutes or until thoroughly heated. Spoon broccoli and cheese mixture over turkey.

CRISPY TRUFFLED TURKEY

Steps:

• For the turkey: In a small bowl, mix the kosher salt, truffle salt, chopped thyme and pepper flakes. Lay the turkey flat on a rimmed baking sheet, skin-side down, and then pat it dry with paper towels. Generously sprinkle the inside of the turkey with half of the seasoning mixture, being sure the hit the thick parts a bit heavier than the thin parts. Flip the turkey and sprinkle the skin side with the remaining seasoning. Cover the turkey with a piece of loose parchment paper and refrigerate for at least 12 hours or up to 24 hours.
• Preheat the oven to 450 degrees F.
• Rest the turkey at room temperature for 30 minutes before roasting.
• On a clean, rimmed baking sheet, scatter the thyme sprigs, celery, carrots, rosemary and onions. Pat the turkey dry one more time and place on the bed of vegetables skin-side up. Tuck the wings under the shoulders. Mix together the truffle butter and oil in a small bowl. Pour the butter mixture over the bird and brush evenly on the skin. Roast until an instant-read thermometer reads 155 degrees F in both the thigh and the thickest part of the breast, about 1 hour and 20 minutes.
• Place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices from the bottom of the baking sheet and skim off any fat that may rise to the surface. Carve the turkey.
• For the gravy: In a medium saucepan set over medium-high heat, heat the chicken broth, thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk the cornstarch and 1/4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thick, about 5 minutes. Whisk in the reserved turkey drippings, the kosher salt and truffle salt. Remove the thyme sprigs and bay leaf and serve the gravy with the carved turkey.

CRISPY TURKEY FINGERS

Steps:

• Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
• Rinse and pat dry the turkey breast and slice into 1/2 inch strips.
• Add sage, thyme, salt, and pepper to bread crumbs and mix well.
• Dip turkey fingers into egg white and cover with crumbs mix.
• Place fingers onto baking sheet and bake, turning once, about 10 minutes.

AIR FRYER ZUCCHINI BITES RECIPE

Steps:

• Preheat air fryer to 400 degrees.
• In a small bowl, combine bread crumbs, parmesan cheese and pepper. In a separate bowl, whisk together eggs.
• Dip zucchini slices into the eggs, then coat in the breadcrumb mixture.
• Spray air fryer basket with non-stick cooking spray. Add the zucchini slices in a single layer in the bottom of the air fryer basket.
• Cook for 5 minutes, flip zucchini slices over, spray the zucchini with non-stick cooking spray and continue cooking for 5 minutes or until done.

THANKSGIVING BITES

Steps:

• Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix, cover, and remove from heat. Let stand for 5 minutes. Remove cover and fluff with a fork. Let cool, 10 to 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer cooled stuffing to a bowl. Add turkey and mix to combine. Mix in cranberries. Form into 1-inch meatballs and place on a baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).