Turkey strips with cranberry ketchup
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 547, total fat 13 G., saturated fats 7 G., proteins 47 G., carbohydrates 66 G., fiber 7 G., cholesterol 98 mg, sodium 778 mg, sugar 1 G.
Calories 547, total fat 13 G., saturated fats 7 G., proteins 47 G., carbohydrates 66 G., fiber 7 G., cholesterol 98 mg, sodium 778 mg, sugar 1 G.
Crushed cornflakes give these turkey breast strips a wonderful crunch, even though they're baked in the oven rather than deep-fried. To serve, roast some baby carrots whole and make some cranberry ketchup. It's a healthier take on the popular appetizer that both adults and kids will love.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups cornflakes, crushed (about 1 3/4 cups crumbs)
- Grated zest and juice of 1 lemon
- 2 tbsp + 1 tsp honey mustard
- 1 large egg white, lightly beaten
- 700 g skinless and boneless turkey breast, cut into strips
- 2 cups cranberries (defrost if frozen)
- 1 pear (such as Anjou or Bartlett), finely chopped
- 0.5 cups of sugar
- 450 g small carrots, greens trimmed
- 4 tablespoons melted unsalted butter
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Recipes with similar ingredients: turkey, cornflakes, lemon zest, cranberry sauce, ketchup, cranberry, pears, carrot, mustard
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 450°F (230°C). Place the carrots on a large sheet of foil; drizzle with 2 tablespoons melted butter and season with salt and pepper. Fold the edges of the foil over the top and add 1/4 cup water, then seal the package. Place on a baking sheet and bake on the bottom rack of the oven until tender, 25 minutes.
- Meanwhile, in a shallow dish, combine the cornflakes, the remaining 2 tablespoons melted butter, lemon zest, and 1/4 teaspoon each salt and black pepper. In another bowl, combine 2 tablespoons mustard and the egg white. Dredge the turkey in the mustard mixture; coat in the cornflake mixture. Transfer to a rack set over a baking sheet. Bake on the top rack of the oven until cooked through, 15 minutes.
- Combine cranberries, pear, sugar, lemon juice, and 2 tablespoons water in a small saucepan; bring to a boil, stirring. Reduce heat to medium-low; simmer until cranberries burst, 5 minutes. Transfer to a blender, add the remaining 1 teaspoon mustard, and blend until smooth. Season with salt and pepper to taste. Serve with turkey and carrots.
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