Here are a few of our favorite game day recipes, made a bit healthier using 100% pastured turkey. They're also great for every day eating.

Crunchy turkey fingers or nuggets

Makes 4-6 servings

• 1 pound turkey breast fillet or turkey thigh fillet, cut into 4” strips for fingers or 2” chunks for nuggets
• 1 cup finely crushed plain corn flakes
• 1/2 cup flour
• 1 egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• dash cayenne pepper, optional
• 4 T melted margarine, or canola cooking spray

Preheat oven to 400

Cut turkey breast fillet or thigh fillet into either finger sized or nugget sized pieces.

Mix salt, black pepper, paprika, garlic powder, and cayenne (if using) into the crushed corn flakes.

set up three plates or shallow bowls in a row, one with seasoned flour, one with beaten egg, and one with crushed corn flakes.

Toss the turkey pieces into the flour and shake off excess. Then dip each piece into the egg, coating thoroughly, and then into the seasoned corn flakes, making sure each one is well coated.

Place the strips on a baking dish lined with non stick spray, non stick foil, or parchment paper. Drizzle lightly with melted margarine or spray with cooking spray.

Bake for 13-15 minutes, depending on the size of your pieces.

Serve with tasty dipping sauces.

Mini burgers (sliders)

Makes 12 mini burgers

• 2 pounds ground meat (seasoned turkey or beef)
• mini burger buns
• toppings: lettuce, tomato, pickle chips, raw onion, sautéed onions, sautéed mushrooms, non-dairy cheese slices, ketchup, mustard, mayo

Divide meat into 12 pieces, then form into mini burger patties. Grill or pan fry burgers as desired.

Serve mini burgers on a platter along side buns and toppings and let your guests dress their own mini burgers.

Meaty 7 layer dip

Makes 15-18 servings

• 1 pound ground meat (seasoned turkey or beef)
• 2 T taco or chili seasoning (if using plain turkey or beef)
• 1 16oz can refried beans
• 16 oz non-dairy shredded cheddar or monterey jack cheese
• 1 cup guacamole
• 1 cup salsa
• 1 8oz container non-dairy sour cream
• 3 oz black olives, chopped
• 1/2 bunch green onions, chopped

Brown ground meat in a skillet over medium heat. If using plain turkey or beef, add 2 tablespoons of taco or chili seasoning. When cooked through, remove from heat and allow to cool.

In a large glass or clear baking pan, spread the refried beans, then sprinkle 12 oz of the shredded non-dairy cheese, then ground meat, then gently spread the non-dairy sour cream, and guacamole. You want to keep the layers distinct so they look attractive through the sides of the pan. Finally, top with remaining non-dairy shredded cheese, salsa, olives and green onion.

Serve with chips.

Tasty Turkey stew (Crock pot edition)

Makes 4-6 servings

• 2 lbs turkey kabob or turkey stew meat, cut into 3/4” to 1” pieces
• 6 T flour
• 1/4 cup canola oil
• 1 yellow onion, cut into 1/2” pieces
• 3 carrots, cut into 1/2” rounds
• 2 celery stalks, cut into 1/2” pieces
• 3 cloves garlic, minced
• 1/2 pounds portabella or crimini mushrooms, cut into 1/2” chunks
• 1 T tomato paste
• 1 quart chicken or turkey stock
• 1 tsp black pepper
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1/2 bunch chopped parsley, half to add to stew, half reserved for garnish.

Heat oil in a large skillet.

Toss the turkey meat in the flour and shake off excess. Add to skillet and brown on each side for just a minute or two.

Add vegetables, turkey, tomato paste, stock, spices, and half of the parsley to the crock pot and cover.

Cook on low for 6-8 hours.

Serve in bowls with parsley for garnish. You can spoon your stew over cooked egg noodles, cooked brown rice, or cooked quinoa for a different flavor.

Franks in Blankets

Makes 16-20 servings

• 14 turkey franks
• 2 sheets puff pastry, thawed

Preheat oven to 400.

Cut the franks into thirds.

Cut puff pastry into three strips lengthwise, then cut each strip into 7 triangles.

Place a frank at the long end of a triangle and roll it up so the tip of the triangle touches the long end as it wraps around. Press to secure.

Place the wrapped franks seam side down on a foil or parchment lined cookie sheet and bake for about 12 minutes until pastry is golden brown.

Serve with tasty dipping sauces.

Rice paper wraps with turkey or salmon

Makes 6-8 servings

• 1 pound salmon or turkey breast
• Large rice paper wrappers
• Vermicelli rice noodles, prepared
• Prepared cole slaw mix (no dressing) or finely shredded cabbage
• Cucumber spears
• Shredded carrot
• Fresh basil, finely chopped (optional)
• Green onions, finely chopped (optional)
• Fresh mint, finely chopped (optional)
• Cilantro, finely chopped (optional)

Grill salmon or turkey breast as desired and allow to cool. Slice into 1/2" pieces.

To assemble the wraps, quickly and gently wet a rice paper wrapper to soften it and lay it on a large cutting board. Between the middle and bottom third of the circle, place a small amount of rice noodles, then a 3-4" piece or salmon or turkey, then a cucumber spear, carrots, and any fresh herbs as desired.

The wrapper will be very sticky. Carefully wrap the bottom third of the wrapper around the filling, making sure it doesn’t stick until you’re ready. Fold in the sides, and then roll the whole thing up.

Cut the wrap in half on the diagonal, or present them whole. Serve with sweet soy dipping sauce and lime wedges.

For each sauce, mix all ingredients together and serve with snack foods.