APPETIZERS
Lemon Rosemary Turkey Fingers
| 1/2 cup/125 mL | Mayonaise |
| 1 tbsp/15 mL | Lemon juice |
| 1 lb/500g | Turkey breast cut into strips |
| 1 cup/250 mL | Dry breadcrumbs |
| 3 tbsp/45 mL | Grated Parmesan cheese |
| 1 tbsp/15 mL | Dried rosemary, crumbled |
| 2 tsp/10 mL | Grated lemon rind |
| 1/2 tsp/2 mL | Each: paprika and salt |
| 1/2 tsp/1 mL | Each: garlic powder and pepper |
| Dipping Sauce: | |
| 3/4 cup/175 mL | Jellied cranberry sauce |
| 1/4 cup/50 mL | Chili sauce |
Directions: In small bowl, mix together mayonnaise and lemon juice; brush over turkey strips to coat. In a separate bowl, mix together breadcrumbs, Parmesan and seasonings. Dip turkey strips in crumbs to coat. Place on lightly greased baking sheet. Bake at 375 deg. F (190 deg. C) 3 to 4 minutes on each side. Serve with warm dipping sauce (plum sauce or mayonnaise).
DIPPING SAUCE: In small saucepan, over medium-low heat, mix together cranberry and chili sauces; heat until hot.
Makes 4 servings
