TURKEY NUGGETS WITH HONEY-MUSTARD SAUCE

FOR THE TURKEY NUGGETS:
1/4 cup minced white onion
2 tablespoons water
2 cup cooked, shredded dark turkey meat
1 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 eggs
1 tablespoon milk
1 egg white fork-beaten with 1 tablespoon water (for coating the nuggets before cooking)
FOR THE DRY SEASONING MIXTURE:
1/2 teaspoon EACH garlic powder, dried thyme, oregano, paprika
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup instant-blend flour, such as Wondra
1 tablespoon minced fresh parsley
FOR THE HONEY-MUSTARD SAUCE:
Equal parts (such as 1 tablespoon each):
mustard
pickle relish
apricot preserves
honey

TO MAKE THE TURKEY NUGGETS:
Cook onion over medium heat with water for 2 minutes, or until water has evaporated. Set aside.

In a medium bowl, combine shredded turkey, cooked onion, bread crumbs, salt, pepper, paprika, eggs and milk. Blend with fingertips until mixture holds together. Using a teaspoon, form mixture into 2-inch nuggets. Place on a tray and refrigerate for 10 minutes before cooking.

Meanwhile, mix together the ingredients for the Dry Seasoning Mixture.

TO COOK THE NUGGETS:
One nugget at a time, dip turkey into egg-white mixture, then coat with the dry spice blend. Set nuggets on a tray until all are coated.

Spray a 10-inch nonstick skillet with vegetable nonstick product. Cook turkey nuggets over medium-high heat, about 6 to 8 minutes, reducing heat if they brown too quickly. Turn nuggets and cook until well browned.

TO MAKE THE HONEY-MUSTARD SAUCE:
Prepare a sauce of equal parts (such as 1 tablespoon each) mustard pickle relish, apricot preserves and honey. Serve sauce on the side.

Servings: 6
Source: Shady Brook Farms