1 cup buttermilk
2 teaspoons plus 1/2 cup whole-grain mustard, divided
1 pound turkey tenderloins, center tendons removed, cut into finger-sized strips
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 cup pure maple syrup
Set oven rack at lowest position and preheat to 450°F. Coat a rimmed baking sheet with cooking spray.
Whisk together buttermilk and 2 teaspoons mustard in a large bowl. Add turkey and toss to coat. Combine cornmeal, flour, cumin, thyme and salt in another large bowl. Roll the turkey strips in the cornmeal mixture.
Place the prepared baking sheet in the oven for 5 minutes. Transfer the turkey strips using tongs onto the hot baking sheet and return it to the oven. Bake until the undersides of the fingers are golden brown, about 10 minutes. Turn the fingers over and bake until golden brown on the outside and no longer pink in the center, 8 to 10 minutes more.
Combine maple syrup and the remaining 1/2 cup mustard in a small bowl. Serve the sauce alongside the hot turkey fingers.
Nutritional Information: Serves 4. Calories per serving: 326 Fat: 5 g Carbohydrates: 43 g Dietary Fiber: 2 g Protein: 27 g Cholesterol: 64 mg
Recipe From EatingWell.com