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Turkey Fingers with Maple-Mustard Sauce

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
  4 servings
Popular with both children and adults, this crispy, low-fat version of a perennial favorite will disappear faster than you expect. For a fruity alternative, substitute apricot jam for the maple syrup in the sauce.
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
Turkey Fingers with Maple-Mustard Sauce Recipe at
Set oven rack at lowest level and preheat oven to 450 degrees F.

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.

Brush oil on a rimmed baking sheet, and place in the oven for 5 minutes. Transfer the turkey strips using tongs onto the hot baking sheet and return it to the oven. Bake for 10 minutes, or until the undersides of the strips are golden brown. Turn the strips over and bake until the turkey is golden brown on the outside and no longer pink in the center, 8 to 10 minutes longer.

Combine maple syrup and the remaining 1/2 cup mustard in a small bowl. Serve the sauce alongside the hot turkey fingers.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 319
Fat. Total: 5g
Fiber: 3g
Carbohydrates, Total: 39g
Sodium: 1356mg
% Cal. from Fat: 14%
Cholesterol: 47mg
Protein: 34g
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