800 g sweet potatoes, peeled and cut french fries style
drizzle of oil
salt and pepper, to taste
800 g turkey breast, cut in small pieces
1 Tbsp onion powder
1 1/2 Tbsp cajun spices
1/2 cup all purpose flour
3 Tbsp milk (of your choice)
1 1/2 cup of panko breadcrumbs
3 Tbsp dijon mustard
1/4 cup honey
6 cups arugula
Preheat the oven at 425°F.
In a large bowl, mix sweet potatoes with a drizzle of oil and a pinch of salt and pepper.
Distribute sweet potatoes on a baking sheet lined with parchment paper.
Cook in the oven for 20-25 minutes or until sweet potatoes are well cooked (turn halfway through cooking)
In a bowl, mix turkey pieces with onion powder, Cajun spices and a pinch of salt and pepper. Set aside.
Pour flour in a bowl. In another bowl, mix egg with milk. In a third bowl, pour panko breadcrumbs. Set aside.
One at a time, coat each turkey piece with flour, then dip in egg mixture, then in panko breadcrumbs. Set aside.
Cover the bottom of the pan with oil and heat at medium high. Line a plate with paper towels.
Cook turkey nuggets 3 minutes on each side. The nuggets should be spaced. If the pan is too small, cook a few nuggets at a time. When nuggets are cooked through, place them on the plate lined with paper towels.
In a small bowl, mix mustard and honey, then set aside.
Assemble plates with sweet potato French fries, turkey nuggets, a handful of arugula and the dip.
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