I usually make "turkey nuggets" as the other posts say, but I usually use worcestershire on them with salt and pepper and a little cajun and mesquite seasoning. Then I flour them and fry in olive oil in an iron chicken fryer.

I will have to try jakemd's recipe though. Sounds good.

Also, when I clean my turkeys right after harvest, I go ahead and cut the breasts up into inch or so strips across the meat grain. I then take the strips and stuff them into about six quart-sized freezer bags (per one turkey) making sure I get all different parts and textures of the breast meat into each bag. This way, I can just pull out one bag and defrost and fry the perfect amount to serve a family of four and I can enjoy eating turkey nuggets more often throughout the year with no waste.