Turkey Tenders with Cranberry Ketchup


These recipes are number four and five in my Thanksgiving series where I’m cooking thirty recipes from the November issue of Food Network Magazine and hopefully sharing some recipes you could serve your family.  You can find the original recipes for Turkey Tenders and Cranberry Ketchup here at the Food Network.

These would be perfect for the day after Thanksgiving if you bought too much turkey or have a picky eater in the house who loves chicken fingers.   The corn flakes give the tenders a nice crispy texture when baked and I really liked the tangy cranberry ketchup.  You could substitute chicken breast for the turkey.


What to buy (serves 2-3):

  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cornflakes, finely crushed (about 1 3/4 cups crumbs)
  • 3 tablespoons dijon mustard
  • 2 egg whites, lightly beaten
  • 1 1/2 pounds skinless, boneless turkey breast, cut into strips
  • 2 cups cranberries (thawed, if frozen)
  • 1 pear, cut into slices
  • 3 tablespoons sugar
  • 2 tablespoons cinder vinegar
  • 1 tablespoon ginger paste
  • 2 mandarin oranges, peeled and sectioned
  • 2 tablespoons ketchup
  • 2 tablespoons hot sauce or sriracha

What to do:

  • preheat to 450 degrees
  • mix the cornflakes, melted butter, salt and pepper in a shallow dish
  • whisk 2 tablespoons mustard and the egg white in another dish
  • coat the turkey in the mustard mixture; dredge in the cornflake mixture
  • place on a wire rack set on a baking sheet and cook until cooked no longer pink in the middle, about 15 minutes
  • combine the cranberries, pear, sugar, vinegar, and oranges in a small saucepan over medium heat, simmer until the cranberries burst, about 5 minutes
  • transfer to a blender, add the remaining 1 teaspoon mustard, ginger paste, ketchup and hot sauce, puree until smooth
  • add salt and pepper to taste and serve with turkey tenders while they’re still hot







I breaded and baked some jalapeños along with the turkey. They didn’t turn out well – I’d fill with cheese or roast them with olive oil instead.




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