I made (and shared) this Turkey Nuggets recipe several months ago, but I needed to update it. When I made these for the first time, I used canola oil…thinking that was better than vegetable oil. Well, I’ve learned a lot since I first started this whole transition back in January and now I know that canola oil is NOT a better option! The only oils I use these days are olive oil, coconut oil, and sesame oil. Of course, I also use (organic) butter a lot, too.
Do your kids love chicken nuggets? Mine definitely do! And while I’ll probably never be able to compete with McDonald’s version (because, let’s face it, there are all sorts of ingredients in those that I would never in a million years use at home), I feel like this recipe comes pretty close. I’ve yet to try it with ground chicken, but I plan to next time. I’m guessing they would be just as good whether using ground turkey or ground chicken. I like that I can make ‘nuggets’ at home that, I think, look pretty close to what you would buy from either a fast-food restaurant or get from a Tyson bag…but are, obviously, way better for my family! My kids really enjoy these and I bet yours will too.
(Recipe adapted from The Whole Family Cookbook, by Michelle Stern)
- 1/4 cup white whole wheat flour
- 2 eggs, beaten (local, free-range is ideal)
- 1 cup whole wheat breadcrumbs (I use homemade)
- 1 pound ground turkey or chicken (I buy local, free-range from Honored Prairie)
- 1/2 tsp salt
- 2 tsp Parmesan cheese, freshly grated
- 1/4 cup olive oil
Take out three small bowls and add the flour to the first bowl. Crack the eggs into the second one. Add the breadcrumbs to the third bowl. Put the ground turkey in a large bowl and mix in the salt and Parmesan cheese. Put some flour on your hands and make a ping-pong sized ball in your hands. Set the ball on a cookie sheet and continue until all of the turkey has been made into small balls. Roll each ball in the flour, dip in the egg, and then roll in the breadcrumbs. Place back on the cookie sheet and then flatten gently. Repeat until done.
Heat olive oil in a large skillet over medium-low. Place the turkey pieces in the skillet and cook for 2 minutes. Flip over and cook the other side for an additional 2 minutes. After they have been slightly browned on each side, place back on the cookie sheet and bake at 375 degrees for about 8 minutes or until cooked all the way through. Serve hot. (They were a little greasy, so I set mine on a paper towel first before serving.) Enjoy!
I often serve mine with a little honey for dipping…yum!!
One of these days, I want to make a double batch and then freeze half of them after cooking. That way, when I need a quick dinner, all I would need to do is pop them into the oven until heated up. Haven’t tried it yet, but I don’t see why that wouldn’t work!