Go to the Recipe: Thanksgiving Turkey Nuggets
OK, who is brave enough to swap these for an actual turkey for Thanksgiving dinner???
Your kids might actually prefer it!
I made turkey nuggets (not these, but will now) last year and they were great! I would suggest doing these as an appetizer served cranberry and gravy dipping sauces, with some mulled wine. Maybe try making turkey rillettes as well...? Make some stuffing crackers?
Great video! More Tim vids please.
I think I'm going to do it. I've been making turkey a different way each year since 2001 and I've been running out of ideas. It's either this or yakitori.
Captain Obvious here, but nothing changes if I switch to chicken thighs, right?
Correct! No changes necessary.
Just curious -- why does this recipe state a preference for Orrington Farms chicken bouillon powder?
In addition to insosinate, guanylate, and yeast extract, this powder has a proprietary spice blend in it that's pretty celery-forward. The celery in particular does a lot of heavy lifting to evoke the flavor of the original McNugget (which uses celery salt, believe it or not).
Great recipe. Followed it to the letter, except I used HerbOx Chicken Bouillon. Hopefully the nieces and nephew will enjoy this Thanksgiving.
Where can I find the recipes for the Holiday Special Sauce and the Cranberry Sweet and Sour?
Switching up every year is such a cool idea. Maybe go asian one year with yakitori like you mentioned or just ground turkey in dumplings. Something from different cultures.
Got to keep it interesting for sure!
Could I do this recipe with turkey breast meat instead….would I need to change anything?
The kids loved it. In-laws too!
I made it the day before Thanksgiving, and the crunch was good. However, the texture was chewy, and the nuggets tasty a little irony or something like that. I don't know if I processed it too long or something. Other than that i will be trying again.
So if we didn't have that brand would you recommend adding some amount of celery seed to the mix?
I only have access to chicken thighs, so I'm thinking of doing the same recipe with chicken instead. However, I only have a mini food processor. Would I be able to process the meat in batches, and then combine all batches together, hand kneading the seasonings and egg yolks in?
Served this for Christmas dinner - very happy family!
@Kyl Haselbauer worked at chefsteps Can I swap in corn starch for the potato starch? I'm looking to avoid a snide look from my wife that I get from buying 630g of an ingredient that I only use 10% (58g) of. You should see my Modernist Pantry "collection".
Used chicken thighs instead of turkey. Replaced potato starch with cornstarch. Turned out WONDERFUL. Great recipe, amazing crunch.
love this! will addin a small portion of turkey breast make this texture less sausage like ?
Short answer: No, the texture will still be emulsified and sausage-like. That's largely due to the amount of agitation and and blending happening in the food processor. Since chicken breast has less fat, the texture may be a bit bouncier and "leaner" on the palate.
Hope this helps!
