1 (8 oz.) can jellied cranberry sauce
1/4 c. sour cream
1 tsp. horseradish

TIDBITS:

1/2 c. sour cream
1 tbsp. lemon juice
1 tbsp. horseradish
1 lb. uncooked turkey breast tenderloins, cut into 1-inch pieces
1/4 tsp. salt
2/3 c. dry bread crumbs
2/3 c. ground walnuts
2 tbsp. butter, melted

In small bowl, combine all dip ingredients; blend well. Refrigerate until ready to serve.

In medium non-metal bowl, combine sour cream, lemon juice, horseradish and salt; blend well. Add turkey pieces; toss to coat well. Cover; marinate in refrigerator for 2-24 hours.

Heat oven to 350 degrees. Grease 10x15x1 inch baking pan. In shallow pan, combine bread crumbs and walnuts. Remove turkey pieces from sour cream mixture; roll in crumb mixture coating evenly. Place coated turkey pieces on greased pan; drizzle with butter. Bake 35-40 minutes. Serve with dip. Yield: 48 appetizers.