Crunchy Turkey Strips With Maple Mustard Dipping Sauce Recipes

MAPLE-MUSTARD DIPPING SAUCE

Steps:

• In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.

CRUNCHY TURKEY STRIPS WITH MAPLE MUSTARD DIPPING SAUCE

Steps:

• Preheat oven to 450°F.
• Coat baking sheet with cooking spray.
• Combine milk & mustard. Add turkey to soak for a few minutes.
• Combine dry ingredients & mix well.
• Place prepared baking sheet in oven for 5 minutes.
• Dredge milk soaked turkey pieces in cornmeal mixture. Spray all sides with cooking spray & place on preheated baking sheet. Bake 10 minutes, turn strips over & bake another 5-8 minutes until cooked.
• Combine all sauce ingredients well.
• Serve turkey strips with sauce. Enjoy!

MARINATED TERIYAKI TURKEY STRIPS

Steps:

• slice turkey breast into strips.
• (large enough pieces so it won't fall through grill rack) put in a container with a tight seal.
• mix soy sauce, oil, diced ginger and minced garlic.
• Pour over turkey, seal container and put in refrigerator for 2-24 hours.
• Turn container several times while marinating Cook on barbque grill or broiler oven until done.
• Serve with salad and fresh fruit.

MAPLE ROAST TURKEY AND GRAVY

Steps:

• Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
• Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
• Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
• Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
• Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
• To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

TURKEY THIGHS WITH MAPLE MUSTARD SAUCE FOR THE CROCK POT!

Steps:

• In slow cooker, place potatoes. Place turkey thighs on top.
• In a small bowl stir together mustard, syrup and tapioca. Pour over turkey. Cover, cook on low for 6-7 hours or on high for 3-3 1/2 hours.

NUTTY CHICKEN STRIPS WITH HONEY YOGURT DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine bread crumbs, almonds, cilantro, and curry powder.
• Place flour in a shallow bowl.
• In another shallow bowl, beat the egg, and milk.
• Dip the chicken strips in flour, then in the egg mixture.
• Then place in the resealable bag in step 1, and shake to coat.
• In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink, and drain on paper towels.
• In a small bowl, combine the sauce ingredients, and serve with chicken.