Photography, TANGO | Food Styling, Véronique Gagnon Lalanne | Prop Styling, Caroline Simon


  • Prep time 25 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Sweet & Sour Cranberry Sauce (recipe, this page):


In wide shallow bowl, stir together flour, garlic powder and salt. In second wide shallow bowl, whisk eggs with buttermilk. Place cracker crumbs in third wide shallow bowl.

Dredge each turkey piece in flour mixture, then in egg mixture, then in cracker crumbs, pressing to adhere; place on baking tray. Set aside in refrigerator.

In heavy-bottomed saucepan, add enough oil to come 1 inch up side. Heat over medium heat until oil reaches 350°F. Working a few at a time, fry nuggets, turning halfway through cooking time, until golden brown, about 4 minutes. Transfer to wire rack set on paper towel-lined baking sheet. Let cool completely. Freeze in airtight container, layered between parchment paper, for up to 3 months.

To Cook Preheat oven to 425°F. Place frozen croquettes on lightly oiled baking sheet; bake until heated through, about 15 minutes. Serve with Sweet & Sour Cranberry Sauce.



Sweet & Sour Cranberry Sauce

In saucepan over medium heat, stir together 1 cup fresh or frozen cranberries, 1/4 cup brown sugar, 2 tbsp rice vinegar and 1 tbsp soy sauce. Simmer, stirring occasionally, until the cranberries begin to burst. Remove from heat; let cool, stirring occasionally. Using immersion blender, purée sauce until almost smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or frozen for up to 3 months.) Makes about 1 cup.

Nutritional facts Per serving: about

  • Iron 2.8 mg
  • Fibre 1 g
  • Sodium 600 mg
  • Sugars 8 g
  • Protein 36 g
  • Calories 370
  • Total fat 9 g
  • Cholesterol 125 mg
  • Saturated fat 2 g
  • Total carbohydrate 34 g
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Lunch & Dinner

Turkey Nuggets with Sweet and Sour Cranberry Sauce