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Turkey Pretzel Nuggets

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  • 1 lb turkey breast, ground in a food processor
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup flour
  • 2 large eggs
  • 1/4 cup mustard, Dijon or yellow
  • 3 cups pretzels

Diping Sauce:

  • 1/2 cup Greek low fat yogurt
  • 1/4 cup honey mustard
  • 1/4 cup white vinegar
  • 2 Tbsp fresh chopped dill or, 1/2 tsp dried dill
  • salt & pepper to taste


  • Preheat oven to 400ºF. In a food processor, pulse turkey (rough chop NOT purée), paprika, garlic, salt and pepper into roughly ground mixture. Form into 2 “ nuggets.
  • Place flour in a wide shallow bowl. In another wide shallow bowl, lightly beat the eggs with 1 Tbsp of mustard.
  • In the food processor, process the pretzels (or roll between two pieces of waxed paper with a rolling pin) until a coarse flour forms, about 30 seconds. Transfer to a third wide shallow bowl.
  • Coat nuggets first in flour, then in egg mixture and then in
  • pretzels. If you want them really crunchy, repeat egg and pretzels a second time.
  • Place nuggets on a parchment-lined cookie sheet. Back in oven for 20 minutes. Serve with dipping sauce.