A good egg salad has a way of taking you right back to the kitchen you grew up in, and this version is as comforting and familiar as they come. Mom’s Classic Egg Salad is creamy, simple, and wonderfully nostalgic—made with perfectly cooked eggs, a touch of tangy mustard, and just the right amount of crunch. It’s the kind of recipe that proves the best lunches don’t need to be fancy; they just need to be made with care.
This easy, budget‑friendly staple comes together in minutes and tastes delicious whether you spoon it onto soft sandwich bread, tuck it into a wrap, or scooped it over crisp lettuce as a light lunch. It’s reliable, satisfying, and timeless—exactly the sort of recipe you’ll find yourself returning to again and again.
My mother made the best Egg Salad Sandwiches. They were so good that they spoiled my whole family for ever wanting to eat anyone else's. Mom's were always just the right consistency. No large chunks of egg. Not too gloopy from the use of too much mayonnaise. Perfectly seasoned, with just the right amount of crunch from the onion and the celery.
Her egg sandwiches were so good that she used to make them up and sell them to the men where she worked. This brought her in a bit of extra money and they always sold out. She never had any to bring home. I realized that I did not have a recipe on here for Mom's Classic Egg Salad. I really wanted there to be one so that in coming years my family will know exactly where to find it.
When I lived in the U.K. I became very fond of adding a layer of mustard cress and leaving out the celery. It added a lovely flavor. There is no such thing here in Canada and I have to say I really miss it. It added a touch of heat and color.
This is a pretty basic recipe. I have included a few variations for those who might want to get a bit fancier. Myself, I am pretty much a classic lover of moms. I doubt that will ever change.
It great as a sandwich filler and also is lovely as a spread with crackers or cracker breads or spooned onto celery sticks. Today we enjoyed it in sandwiches made with some Molasses Oatmeal Bread (for me) and Sour Dough Bread (for Eileen.)
INGREDIENTS NEEDED TO MAKE
CLASSIC EGG SALAD
There is nothing complicated about any of this.
- 4 large hard boiled eggs
- 2 TBS finely chopped spring onions
- 2 TBS finely chopped celery
- 2 TBS mayonnaise
- 1 TBS Dijon mustard
- salt and black pepper to taste
NOTES ON INGREDIENTS
We get all of our eggs up the North Mountain in Torbrook at a chicken farm called Peltons. They also have chicken, beef, sausages, breads, pies, etc. I love their eggs. Free range, fresh and organic at a decent price. $5.50 a dozen.
Spring onions are also called scallions or green onions. They add a touch of color and a bit of sharpness. You could use fresh chives in their place.
Celery is entirely optional. We like it. Some people add pimento. I prefer celery.
If you don't have, or don't like Dijon mustard you can use plain yellow mustard. It all depends on the flavor profile you wish the mustard to bring into the mix. I like Dijon.
SOME VARIATIONS:
For Greek Style: Omit the celery or pimento. Add 1/4 cup crumbled Feta cheese, 1/4 cup finely chopped tomato, and 2 TBS chopped ripe olives.
For California Style: Omit the celery or pimento. Stir 1/4 cup chopped avocado and 1/4 cup grated Monterey Jack cheese. You can also top the salad with some alfalfa sprouts.
For Soft Boiled Eggs with set whites and runny yolks
Fill a saucepan wit enough water to cover the egg, and heat to a gentle boil. Pierce the large end of the egg with an egg piercer or a needle. (This helps to release any pressure which might crack the shell.) When the water is gently simmering, lower the egg on a tablespoon. Set an egg timer. It will take 3 to 4 minutes for a large egg to be soft boiled. If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.
For Medium Boiled Eggs with firm opague whites and soft yolks.
Medium boiled eggs can be shelled and used in place of poached eggs. Fill a saucepan with enough water to cover the egg, and heat to a gentle boil Pierce the large end of the egg with an egg piercer or needle. (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan. Cover the pan and remove from the heat. Let the egg stand for 4 to 5 minutes, depending on how firm you want it to be.
NOTE: An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.
Also for hard boiled eggs, older eggs are easier to peel. If I know I am going to be needing boiled eggs for something I always get them in well ahead of time. I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.
HOW TO MAKE CLASSIC EGG SALAD
Its really not hard at all! Older eggs do peel much easier than fresh eggs. I used to peel dozens of eggs every week when I worked at the manor as they wanted a tray of Deviled Eggs in the fridge at all times. The worse I ever had to peel was Quails eggs. Over 200 for a dinner party. Quails eggs are not an easy peel. They have a very tough membrane. I found it worked best to peel them under running water. It took me literally hours.
- Peel your eggs, discarding the shells. Place them into a bowl. (The eggs, not the shells.)
- Chop the eggs according to your favorite method to your desired consistency. (I like to use a pastry blender and I don't like the pieces of egg to be overly large. Mom always used a fork.)
- Add the celery and onion and toss everything well together. (I use a fork to toss things together.)
- Add the mayonnaise and Dijon mustard. Mix all well together. (This is where I break out a spoon.)
- Add salt and pepper according to your taste.
- Store in a covered container in the refrigerator until you are ready to use it.
HOW TO PROPERLY BOIL AN EGG
People are often very intimidated when it comes to boiling eggs. I have found through the years that if I follow a few simple rules, they always come out perfectly.
For Soft Boiled Eggs with set whites and runny yolks
Fill a saucepan wit enough water to cover the egg, and heat to a gentle boil. Pierce the large end of the egg with an egg piercer or a needle. (This helps to release any pressure which might crack the shell.) When the water is gently simmering, lower the egg on a tablespoon. Set an egg timer. It will take 3 to 4 minutes for a large egg to be soft boiled. If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.
For Medium Boiled Eggs with firm opague whites and soft yolks.
Medium boiled eggs can be shelled and used in place of poached eggs. Fill a saucepan with enough water to cover the egg, and heat to a gentle boil Pierce the large end of the egg with an egg piercer or needle. (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan. Cover the pan and remove from the heat. Let the egg stand for 4 to 5 minutes, depending on how firm you want it to be.
For Hard Boiled Eggs with firm whites and yolks
Pierce the large end of the egg with an egg piercer or needle (see above). Put the egg in a pan and fill it with water. Bring it to a boil, and then reduce to a simmer. Simmer for 12 minutes. Remove from the heat and immediately place the egg into cold water.
Pierce the large end of the egg with an egg piercer or needle (see above). Put the egg in a pan and fill it with water. Bring it to a boil, and then reduce to a simmer. Simmer for 12 minutes. Remove from the heat and immediately place the egg into cold water.
NOTE: An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.
Also for hard boiled eggs, older eggs are easier to peel. If I know I am going to be needing boiled eggs for something I always get them in well ahead of time. I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.
I use an electric egg boiler for my hard boiled eggs. It takes all of the guess work out of the equation, and they always come out perfect. This is the one I have, but I have had other brands and they all work very well.
HOW TO CHOOSE AND USE EGGS
To be sure your eggs are in top condition, follow these shopping, storing and serving guidelines.
- Purchase clean, fresh eggs from refrigerated display cases. White or brown. It doesn't matter. Their nutritional content is the same.
- When you get home from the shops, refrigerate your eggs promptly, large ends up. It is best not to store them on the door of the refrigerator as opening and shutting the door causes too much of a variance of temperature.
- For best quality, use your eggs within one week. You can store them, however, for up to five weeks.
- Always discard any eggs with broken or cracked shells. They may have been contaminated with salmonella bacteria. It is not worth taking the chance.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing, and keep them cold until serving time.
- Chill leftovers or make-ahead dishes containing eggs promptly.
A FEW MORE TASTY SANDWICH FILLINGS
Here are a few more sandwich fillings that I enjoy making and eating!
DEVILED HAM SPREAD - A creamy, nostalgic spread that transforms simple leftover ham into something irresistibly moreish. This Deviled Ham Spread blends finely chopped roast ham with softened butter for richness, real mayonnaise for silky smoothness, and Dijon mustard for a gentle, warming heat. Sweet pickle relish adds a bright pop of tangy sweetness, while a whisper of black pepper, cayenne, and allspice brings that classic “deviled” depth without overwhelming the palate. Perfectly balanced—salty, tangy, lightly spiced, and wonderfully creamy.
CLASSIC TUNA SALAD - Made the old‑school way—with good albacore tuna, crisp celery, a whisper of red onion, and just enough creamy mayonnaise to bring it all together. This version celebrates simplicity, letting quality ingredients shine while delivering that familiar flavor so many of us grew up loving. A squeeze of fresh lemon brightens every bite, and the balance of crunch and creaminess makes it irresistible. This tuna salad is the kind of everyday comfort that never goes out of style. It’s quick, budget‑friendly, and deeply satisfying.
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Yield: Enough for two sandwiches
Classic Egg Salad
Prep time: 10 MinTotal time: 10 Min
You can't beat a classic. This has been pleasing people for years! Easy to make, economical, filling and delicious!
Ingredients
- 4 large hard boiled eggs
- 2 TBS finely chopped spring onions
- 2 TBS finely chopped celery
- 2 TBS mayonnaise
- 1 TBS Dijon mustard
- salt and black pepper to taste
Instructions
- Peel your eggs, discarding the shells. Place them into a bowl.
- Chop the eggs according to your favorite method to your desired consistency. I like to use a pastry blender and I don't like the pieces of egg to be overly large.
- Add the celery and onion and toss everything well together.
- Add the mayonnaise and Dijon mustard. Mix all well together.
- Add salt and pepper according to your taste.
- Store in a covered container in the refrigerator until you are ready to use it.
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If you are looking for a simple, comforting meal that makes good use of leftover cooked chicken then this is the recipe you will want to keep close to hand. Tender cooked pieces of chicken are gently folded into a creamy mixture of sour cream, mayonnaise, and pantry herbs and seasonings. Crisp celery and sharp cheddar cheese are also folded in before spreading it into a casserole dish, slathering the top with crisp cracker crumbs and baking the whole lot to golden brown, bubbling perfection.
No cream of whatever soup required, this is a small batch recipe that feeds two to three people. You can also double it to feed more.
It’s a wonderful way to use leftover chicken, and the ingredients are as humble as they come — nothing fancy, nothing complicated, just honest, old‑fashioned flavor. Perfect for busy weeknights, cozy suppers or anytime you want something that feels and tastes like it came straight from your grandmother's kitchen.
I had some chicken leftover from a rotisserie chicken to use up the other day and decided to make a casserole for us to enjoy. I know I could have made chicken salad for sandwiches or whatever, but I was really wanting a casserole and Eileen agreed. We went on a search and found one here.
This casserole is a great option. It doesn't use creamed soup. The sauce instead is composed of a mix of sour cream and mayonnaise. Kind of like what you would make a dip with. Into that go a variety of herbs and spices/seasonings. I took the liberty of cutting the recipe in half as there are only two of us here to eat it.
It is loaded with lots of grated cheese and the crunch of chopped celery. I think spring onions would also make a nice addition. It is not overly saucy and gloopy like some casseroles are, which I liked. If you are looking for a something a bit saucier then by all means do double the sauce ingredients.
We enjoyed this spooned over baked potatoes done in the English Style. Crispy skins and fluffy middles. We just cracked them open and piled on the casserole. Oh boy but it was some good. I also made a tasty coleslaw to enjoy alongside. Sorry we were so hungry that we couldn't wait to tuck in so I didn't get any photos of it plated up.
I highly recommend! I think this is one you will really enjoy. I dare say it would also make a tasty pie filling.
INGREDIENTS NEEDED
TO MAKE
SCALLOPED CHICKEN CASSEROLE
Simple ingredients put together easily with most delicious results. This is a small batch recipe which feeds two to three people. Simply double the ingredients to feed four to six.
- 2 cups (340g) cubed cooked chicken
- 1/2 cup (53g) chopped celery
- 1 1/3 cups (4 ounces/113g) grated strong cheddar cheese
- 1/4 cup (60g) full fat mayonnaise
- 1/4 cup (60g) sour cream
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the cracker crumb topping:
- 15 buttery round crackers, crumbled
- 1 TBS butter, melted
NOTES ON INGREDIENTS
You can use leftovers from a roast chicken, or a rotisserie chicken, or you can cook some chicken breast on purpose to use in this. I tell you how below. Cut the meat into 1/2 inch cubes.
I like to remove the strings from my celery. Simply grab the strings at the end of the stick of celery between your thumb and the blade of a knife. Hold tightly and pull down to the other end of the stick. They easily come away. Discard the strings and chop the remainder of the celery. I cut it into 1/4 inch dice.
I use full fat mayo and sour cream so as to avoid the risk of the sauce splitting.
Use a good well flavored Cheddar. If you don't like cheddar, feel free to use another nicely flavored cheese that melts well. Colby Jack, Swiss, Emmenthal. Or any combination of cheeses. I do like to grate my own cheese.
Make sure you use onion and garlic powder and not the salts.
You know what I mean by round buttery crackers. Another option would be Town House, TUC or any crisp buttery type of cracker.
I use salted butter.
This is a quick and easy make. Once your ingredients are assembled, they go together quickly. It bakes in about half an hours time max.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 7 by 11 inch casserole dish. Set aside. (1/2 liter/1/2 quart dish)
- Whisk the mayonnaise, sour cream, thyme, garlic powder, onion powder, salt and pepper together in a large bowl, combining well together. (I use a small wire whisk to do this.)
- Fold in the chicken, cheese and celery, again combining well together. (Make sure you scrape from the bottom so nothing gets left unfolded. I use a rubber spatula and scrape from the bottom of the bowl.)
- Spread this mixture out in the baking dish evenly. (I use the rubber spatula to smooth it over.)
- Combine the cracker crumbs and the melted butter. Sprinkle evenly over top of the chicken mixture. (Put the crackers in a zip lock baggie and roll a rolling pin over them. I like mine to be a mix of coarse and fine crumbs. If you really like a cracker crumb topping you could double the amounts.)
- Bake in the preheated oven for half an hour until golden brown and bubbling around the edges. (You can stick a metal knife in the center and see how hot it gets to make sure it is totally heated through.)
- Let sit for 5 to 8 minutes before serving.
TO USE IN THIS AND OTHER RECIPES
It is not hard to poach chicken breasts. I often will poach a whole package of them to keep in the fridge for salads, sandwiches and casseroled. (For this particular recipe you will need two small chicken breasts.)
Put your chicken breast into a saucepan. Cover with water. Add a few whole peppercorns, some salt (to taste), a bay leaf and a pinch of cayenne pepper. Bring to the boil over medium high heat.
Skim off any scum and discard. Cover tightly and reduce the heat to medium low. Leave to simmer for 10 minutes.
Turn off the burner and then leave the chicken to cool in the water until you can comfortably handle it without burning yourself. It should be perfectly cooked through, moist and delicious.
Store in the refrigerator in an airtight container. Use within 4 days. For longer storage, cut into cubes and freeze in an airtight container. Label, date, and use within 3 to 4 months.
DELICIOUS VARIATIONS
- If you are not a fan of celery, feel free to use canned water chestnuts or slivered almonds. Both work well, taste good and add a lovely crunch.
- You could add some chopped cooked vegetables if you wish. Broccoli is nice.
- You can vary the type of cheese used if you wish. You can combine two different kinds. Just be sure to use a cheese that will melt nicely into the casserole.
- Top with Crispy Fried Onions rather than the cracker crumbs if you wish. Or you can mix a small amount of the Onions into the cracker crumbs.
- Top with crushed potato chips rather than the cracker crumbs. Pick your favorite kind and just go with it. Sour Cream & Onion are very nice.
- Crushed cornflakes mixed with the melted butter are also very nice.
- If you are looking for a creamier finish, double the sour cream and the mayonnaise.
A FEW MORE LEFTOVER CHICKEN RECIPES TO ENJOY
I think I like the leftovers almost more than I like the main event. Here are a few other tasty ways to enjoy your leftover chicken!
CRUSTY CHICKEN POT PIE BUNS - Leftover cooked chicken and vegetables in a tasty, creamy sauce. Stuffed into a hollowed out crusty roll and topped with stuffing. These are then baked until the filling is hot and bubbling and heated through. No faffing about with rolling out pastry. These are quite simply a delicious way to use up what's in the refrigerator. If you have leftover gravy, so much the better!
CRISPY CHICKEN SALAD - Cooked chicken is shredded, lightly battered in a spicy coating and flash fried in a bit of oil. Served atop a tasty salad with a nice mix of vegetables, dried cranberries and cheese. It is drizzled with a delicious honey mustard dressing. This main dish salad always goes down a real treat.
AMISH CHICKEN & STUFFING CASSEROLE - This is one of my absolute all time favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it.
Stale bread, butter softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.
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Yield: 2 - 3 servings
Scalloped Chicken Casserole (small batch)
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with plenty of cheese and a tasty crunch from the use of celery. A lovely buttery cracker crumb topping completes the picture.
Ingredients
- 2 cups (340g) cubed cooked chicken
- 1/2 cup (53g) chopped celery
- 1 1/3 cups (4 ounces/113g) grated strong cheddar cheese
- 1/4 cup (60g) full fat mayonnaise
- 1/4 cup (60g) sour cream
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the cracker crumb topping:
- 15 buttery round crackers, crumbled
- 1 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 7 by 11 inch casserole dish. Set aside. (1/2 liter/1/2 quart dish)
- Whisk the mayonnaise, sour cream, thyme, garlic powder, onion powder, salt and pepper together in a large bowl, combining well together.
- Fold in the chicken, cheese and celery, again combining well together.
- Spread this mixture out in the baking dish evenly.
- Combine the cracker crumbs and the melted butter. Sprinkle evenly over top of the chicken mixture.
- Bake in the preheated oven for half an hour until golden brown and bubbling around the edges.
- Let sit for 5 to 8 minutes before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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Sheet Pan Parmesan Turkey Tenders & Asparagus — A Fresh, Easy Dinner for Busy Days
Tuesday, 24 March 2026
If you’re looking for a quick, wholesome meal that still feels a little bit special, these Sheet Pan Parmesan Turkey Tenders & Asparagus are exactly the kind of recipe you’ll want in your weeknight rotation. Tender strips of turkey are coated in a savoury Parmesan crumb, roasted until golden, and paired with bright, crisp‑tender asparagus — all on one pan, all with minimal cleanup.
It’s simple, it’s fresh, and it’s the kind of dinner that makes eating well feel effortless. The turkey stays juicy, the coating gets beautifully crisp, and the asparagus roasts to perfection right alongside it. Add a squeeze of lemon and you’ve got a meal that’s light, flavourful, and ready in no time.
Whether you’re cooking for two or just want something easy and satisfying after a long day, this sheet pan supper delivers every time.
I had taken what I thought was a frozen turkey breast portion from the freezer only to discover it was Turkey tenderloins and so I was looking for something delicious to do with them. I think when I bought them I was going to make a casserole, but I didn't feel like that today so I decided to treat them a bit like I would chicken tenderloin fillets, and do a sheet pan dinner with them and some asparagus I had picked up from the shops a day or so ago.
I love sheet pan suppers. Everything gets prepped and thrown onto the same baking tray, and then cooked together. You can stagger the times that you add ingredients and with perfect planning have everything finish at the same time. One pan, no muss, no fuss, and very little clean up involved.
Turkey tenderloins are obviously a bit larger than chicken ones, so I removed the tough tendon and then cut the meat into smaller portions, ready to coat with a flavorful panko and Parmesan crumb. These got spritzed with a bit of cooking spray, cooked and flipped and then I added the asparagus to the baking sheet for the remainder of the cook time.
The end result was tender and juicy pieces of turkey and crispy tender asparagus. Deliciously perfect and such a simple make. I added some fresh chopped spring onions for bit of a flavor contrast. Very good. We enjoyed this with some small baked Japanese sweet potatoes on the side. Altogether it was a simple and delicious, very "spring-like meal" that we both enjoyed very much!
INGREDIENTS NEEDED
TO MAKE
SHEET PAN PARMESAN TURKEY TENDERS & ASPARAGUS
Simple ingredients put together in a simple and delicious way.
For the turkey:
- 11 ounces (300g) Turkey tenderloins, trimmed (see instructions)
- 1/3 cup (40g) seasoned panko crumbs
- 1/3 cup (30g) grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 medium egg, beaten
- non-stick cooking spray
- 1 TBS chopped spring onions
For the asparagus:
- 1/2 pound (8 ounces/227g) fresh asparagus
- 1 tsp light olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
To finish:
- 1 TBS finely chopped spring onions
If turkey tenderloins are not available you can use chicken tenderloin fillets in their place, or chicken breasts which have been cut/trimmed to a similar size.
Grate your own cheese. Its always better to do this. Obviously if you can't, you can't, but I highly recommend grating your own. Use the small holes on a box grater, or a micro-plane grater.
I use Kirkland brand cooking spray.
My asparagus was a bit on the spindly side as it is still early yet in the year. I could have taken it out a bit sooner, but it was still very good.
Make sure you use garlic powder and not garlic salt.
Spring onions are also called scallions or green onions. Wash well to get rid of any sand, debris or pesticides, trim and chop. Use both the white and the green parts.
HOW TO MAKE SHEET PAN
PARMESAN TURKEY TENDERS & ASPARAGUS
There is nothing remotely complicated about this!
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray. (Cooking spray will prevent anything from sticking.)
- Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl. (I used shallow pasta bowls.)
- To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal. (There is an excellent video on how to do that here. It works for both turkey or chicken.)
- Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat. (I use my hands to pat the crumb mixture onto the meat and help it adhere better.)
- Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions. (The cooking spray will help to crisp up the crumbs nicely.)
- Bake for 15 minutes. While you are baking them get the asparagus ready.
- Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat. (I used a medium bag. You can also do this in a large bowl.)
- At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
- Arrange the asparagus spears between the turkey pieces on the baking tray.
- Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
- Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.
HINTS AND TIPS FOR SUCCESS
If you follow these hints and tips you will end up with a perfectly cooked meal.
- Read through the recipe several times before beginning so as to familiarize yourself with everything.
- Assemble all of your ingredients before you begin. That way there is less risk of you leaving anything out by accident.
- Make sure all of your turkey pieces are of a similar thickness and size so that they cook in roughly the same time.
- Apply the same rule to any vegetables you are cooking, making sure they are of a similar thickness and size.
- Grate your own cheese. They add fillers to grated cheese products (such as cellulose which is wood fiber) to help them flow better. Grating your own cheese is always a better idea.
- Do not over season. The cheese will be salty.
FREQUENTLY ASKED QUESTIONS
CAN I USE CHICKEN TENDERS INSTEAD OF TURKEY?
Yes, feel free to use chicken tenders instead of turkey. Just use the same weight/measure of meat. Everything else will stay the same. You could also use chicken breast meat cut into 1 inch thick strips.
CAN I USE ANOTHER TYPE OF VEGETABLE?
Yes, feel free to use another vegetable if you would prefer. Bear in mind that some vegetables will take longer to cook than others so do check and plan accordingly. Just make sure all of your vegetables are of a similar thickness, hardness and size. Whole green beans would also be very nice with this.
WHY DO I NEED TO REMOVE THE TENDON?
The tendons in poultry tenderloins can be tough and grisly when cooked. You will get a nicer finished product with much more palatable texture if you remove it. There is a great video on how to easily do it here.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Just double all of the ingredient amounts and bake on two baking sheets. Timings will remain the same.
WHAT CAN I SERVE WITH THIS?
Rice or potatoes go very well. If you are staying away from carbs why not serve this with a salad?
STORE ANY LEFTOVERS PROMPTLY IN THE REFRIGERATOR IN A COVERED CONTAINER. THEY WILL KEEP FOR TWO TO THREE DAYS. REHEAT BRIEFLY IN A HOT OVEN.
A FEW OTHER SHEET PAN DINNERS TO ENJOY
I love the ease of sheet pan dinners. Most recipes can easily be cut in half or doubled, depending on the number of people you are feeding. No fuss. No muss, and very little to clean up afterwards.
HAM STEAKS SHEET PAN DINNER - A thick, bone-in ham steak cut into portions, drizzled with a sweet/savory glaze, turning the edges beautifully caramelized and wonderfully tender. Everything cooks on one pan, everything comes out perfectly, and the whole kitchen smells like Sunday supper. The vegetables (Potatoes, squash and green beans) soak up the rosemary‑scented oil, the ham turns sticky and delicious, and you’re left with a hearty, wholesome meal that feels far more special than the effort required. It’s quick, it’s comforting. All the pleasure of a ham dinner without the mountain of leftovers.
SHEET PAN ROASTED SEA BASS DINNER - This is the kind of meal that feels restaurant‑worthy yet comes together with almost no effort at all. Tender fillets of sea bass roast gently alongside golden potatoes, sweet red onions, and juicy tomatoes — all infused with rosemary, sage, thyme, and a drizzle of good balsamic vinegar. Everything cooks on one tray, everything caramelizes beautifully, and the flavors mingle into something truly special. Just when the fish is perfectly flaky, you scatter chopped cashews over top and return it to the oven for a few minutes. They toast into a golden, buttery crunch that pairs beautifully with the delicate, sweet flavor of the sea bass.
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Yield: 3 people
Sheet Pan Parmesan Turkey Tenders & Asparagus
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Tender and juicy turkey tenders, baked to perfection with a Panko and Parmesan crust, along side of deliciously roasted asparagus. What's not to love!
Ingredients
For the turkey:
- 11 ounces (300g) Turkey tenderloins, trimmed (see instructions)
- 1/3 cup (40g) seasoned panko crumbs
- 1/3 cup (30g) grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 medium egg, beaten
- non-stick cooking spray
- 1 TBS chopped spring onions
For the asparagus:
- 1/2 pound (8 ounces/227g) fresh asparagus
- 1 tsp light olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
To finish:
- 1 TBS finely chopped spring onions
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray.
- Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl.
- To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal.
- Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat.
- Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions.
- Bake for 15 minutes. While you are baking them get the asparagus ready.
- Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat.
- At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
- Arrange the asparagus spears between the turkey pieces on the baking tray.
- Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
- Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.
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