One inch turkey strips dipped in a sauce
of apricot preserves, mustard, and lemon juice, then rolled in
almonds and sesame seeds.
Crispy Crunchy
Turkey Bites
1 clove garlic, minced
1 tablespoon ginger, fresh, minced
1 tablespoon lemon juice, freshly squeezed
1 tablespoon soy sauce
1 pound Honeysuckle White Breast Chops OR use: 1 pound Honeysuckle
White Breast Tenderloin
1/2 cup apricot preserves
1 teaspoon mustard, dry
1 teaspoon water, boiling
3/4 cup blanched almonds, finely ground
1/4 cup sesame seeds
2 cups vegetable oil
Mix the garlic, ginger,
lemon juice and soy sauce in a large, sturdy, sealable plastic
bag. Slice the turkey meat into 1-inch slices. Place the turkey
in the marinade and refrigerate over night.
Melt the apricot preserves
in a small saucepan until smooth.
In a small serving bowl,
mix the mustard and hot water until smooth. Blend the apricots
and lemon juice into the mustard mixture and garnish, if desired.
Set aside to cool.
Mix the ground almonds
and sesame seeds.
Heat about 2-inches of
the oil over medium heat in a large skillet to about 350°F.
Dip the turkey pieces
into the almond-sesame mixture and deep fry several at a time
until golden brown on each side, about one minute. If they brown
too fast, remove the skillet from the heat for a few minutes
and reduce the heat. Drain the turkey thoroughly on paper towels
before serving hot with the dip.
