Wednesday, 13 May 2015

Homemade Chicken or Turkey Nuggets

When my son was born, my friend brought over a bunch of yummy food for us as a gift.  (Food is the best gift ever for the family of a new baby!)  Included in this package was a bag of frozen chicken nuggets made from scratch.  My daughter LOVED them!  So did my husband...... I've been making them in double batches ever since.  I've tweaked a few of the quantities in the recipe to our liking, and this is a staple in our household!

The best part about these besides the fact that everyone likes them..... HIDDEN VEGGIES!  The recipe below is for a double batch.   I don't bother making single batches anymore or else there are no leftovers for the freezer.

Enjoy!

2.5 lbs ground chicken or turkey
2 cups grated cheddar cheese
2 cups old fashioned oats (not Quick oats)s
1.5 cups shredded zucchini
3/4 cup very finely diced onion
3 cloves minced garlic
2 eggs
1.5 tsp salt
1 tsp pepper
2 tsp dried oregano

1/2 cup seasoned breadcrumbs
1/2 cup ground flax

Combine all ingredients except breadcrumbs and flax into a large bowl.  MIX THOROUGHLY!  At this point I like to refrigerate it and let the mixture "set" a bit in the fridge for about an hour.  It makes it easier to handle and shape.

Stir together the flax and breadcrumb mixture.

Shape ~1 tbsp into a nugget shape, roll in the flax/breadcrumb mixture, and lay on a very generously oiled pan.  You will need 2 sheet pans (with an edging....do not use flat cookie sheets).  I use olive oil and use a pastry brush to distribute the oil evenly.  Bake in a preheated 375F convection oven (400F conventional oven) for 10 minutes on each side.

Once cooled, these freeze well in a ziploc bag for several weeks.....if they last that long!

Ready for the oven!

Golden and ready to eat!







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