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Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Blueberry Cornbread Muffins
Patio Picnic on a Paper Plate
Oatmeal Nut Crusted Tenderloin

1 package Honeysuckle White or Shady Brook Farms Turkey Breast Tenderloins
1 c. old-fashioned oats
1/2 c. walnuts
1/8 t. salt
1/8 t. black pepper
1/8 t. ground ginger
2 large egg whites


Preheat oven to 400F. Line baking sheet with parchment paper.
Place oats and walnuts in food processor; pulse until finely chopped. Add salt, black pepper and ginger; pulse two more times to mix well. Remove from food processor; place in pie plate. Place egg whites in another pie plate. Dip turkey in egg and then in oat mixture. Place turkey on baking sheet a few inches apart, rounded side up. Bake 20 to 25 minutes or until internal temperature reaches 170F. Remove from oven; let cool 5 to 10 minutes.
Slice turkey about 1/4-inch thick. Place 4 to 5 slices on plate in fan shape; top with Mushroom-Cranberry Sauce and serve.

All materials are courtesy of Honeysuckle White and Shady Brook Farms Turkey.

This farm news was published in the February 8, 2006 issue of Farm World.