In the spirit of a hopefully successful turkey season, I thought I would give River Hills Traveler readers a few different turkey recipes to try if you are in the mood for a more adventurous recipe for your harvest.
Buttermilk Turkey Nuggets
• Turkey breast
• Peanut (or vegetable oil if you have peanut allergies)
• 1 cup of buttermilk
• 2 eggs
• 1 cup self-rising flour
• 2 TBSP season salt
• 1 TBSP garlic powder
Directions: Salt and pepper to taste. Cut turkey into 2 inch pieces. Soak turkey pieces in buttermilk and egg mixture in refrigerator for at least 24 hours. Heat oil to 375 degrees.
Combine season salt, garlic powder, salt and pepper into flour. Roll turkey into seasoned flour. Cook until golden brown.
