Turkey and Spinach Nuggets

In an effort to eat healthier and try something completely different I decided to try and make turkey nuggets. I am sure most of you are familiar with McDonalds chicken nuggets and know that they are not the healthiest thing to eat but I can’t deny they don’t last all that bad.

However I can not eat them as the are also full of wheat and dairy product nor should I want to eat them as they are high in fat. Instead of deep frying some chicken I made some baked turkey nuggets with vegetables. Picky eater, especially children, will have no idea those evil and yucky vegetables are hiding inside each nugget.

Although I used turkey here you can easily swap it for ground chicken and try other types of vegetable too. Just make sure whatever vegetable you decide to use blends well and is not too flavourful, otherwise it will overpower the overall nugget last. Serve with some sweet potato wedges and your favourite dipping sauce or with salad for a lighter and healthier option.

If you want to get fancy you could also use cookie cutters to make shaped nuggets. This recipe is also perfect for freezing and baking when needed.

Turkey and Spinach Nuggets
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 1 Pound ground turkey
  • 2-3 Carrots
  • ½ Onion
  • ½ Bunch spinach
  • 2 Cloves garlic
  • 2 Eggs
  • 1 Tsp mustard powder
  • ¼ Tsp oregano
  • 1 Tsp paprika
  • Salt and Pepper, to taste
  • ¼ Cup gluten free oat flour
  • ¾ Cup gluten free panko crumbs or breadcrumbs
  • Olive Oil
  1. Preheat oven to 375 degrees. Line a baking sheet and lightly oil.
  2. Boil carrots until just soft, drain and cool. Chop spinach, onion, garlic and carrots and add to a blender. Blend until smooth.
  3. Add blended vegetable to a large bowl and add ground turkey, eggs, spices and oat flour. Knead together until well combined. If it seems too dry add a small amount of water, if too wet add some more oat flour. Nuggets should be slightly sticky to the touch.
  4. In a shallow bowl or on a plate, spread out the panko crumbs.
  5. With hands, scoop a tbsp of turkey mixture and roll. Gently flatten before adding to the panic. Press into panko and all sides. Once coated lay on baking sheet. Continue until all turkey mixture is used.
  6. If you wish to make shapes take a tbsp of the mixture and press into a cookie cutter. Drop into the panko and coat.
  7. At this point you can freeze nuggets on the baking sheet before transferring to a freezer bag, these with keep for 3 months. They do not need to be defrosted first, however add another 5 minutes to baking time.
  8. Bake for 15-20 minutes, flipping at the halfway point. For a crisper nugget light spray or brush each nugget with olive oil.
  9. Serve immediately.


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