with Cranberry Spread and Gravy
Ingredients: Turkey breast roast • Russet potato • Brussels sprouts • Sweet potato • Butternut squash • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yellow onion • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Pecans • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Herb mix (sage, thyme).
Allergens
Utensils
Tags
Turkey Breast Roast
680 g
Russet Potato
2 unit(s)
Chicken Broth Concentrate
2 unit(s)
Cranberry Spread
8 tbsp
Sweet Potato
1 unit(s)
Butternut Squash, cubes
170 g
Sage and Thyme
14 g
Garlic Spread
2 tbsp
Cream
56 mL
Onion, chopped
56 g
Pecans
28 g
Brussels Sprouts
227 g
Salt*
0.25 tsp
Pepper*
0.25 tsp
Oil*
1 tbsp
All-Purpose Flour
1 tbsp
Butter*
3 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Strip sage leaves from stems and thinly slice.
- Pat turkey dry with paper towels, then arrange in an 8x8-inch (9x13 -inch) baking dish. Drizzle with 1/2 tbsp (1 tbsp) oil. Season all over with half the thyme, half the sage, 1/2 tsp (1 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Roast turkey in the middle of the oven for 20-25 min, until cooked through.**
- When turkey is done, transfer to a plate to rest for 5-10 min.
- Peel, then cut sweet potatoes into 1/2 -inch pieces.
- Halve Brussels sprouts (if larger, quarter them).
- Peel, then cut russet potatoes into 2-inch pieces.
- To an unlined baking sheet, add sweet potatoes, squash and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 16-18 min, flipping halfway through, until tender and golden.
- To a large pot, add russet potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high.
- Simmer, uncovered, for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Mash cream and garlic spread into potatoes until smooth.
- Heat a large non-stick pan over medium-high.
- When hot, add Brussels sprouts and 1/4 cup (1/2 cup) water. Cook, stirring occasionally for 5-8 min, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and pecans. Cook, stirring often, for 1 min, until Brussels sprouts are tender-crisp. Season with salt and pepper.
- Heat a small pot over medium. When hot, add 2 tbsp (4 tbsp) butter, onions, remaining sage and remaining thyme. Cook, stirring often, for 3-4 min, until onions soften.
- Sprinkle 1 tbsp (2 tbsp) flour over onions. Cook 1 min, stirring until onions are coated. Add 1 cup (2 cups) water, broth concentrate and any drippings from turkey. Cook 2-3 min, stirring often, until gravy thickens slightly.
- Thinly slice turkey.
- Divide Brussels sprouts, roasted squash and sweet potatoes, mashed potatoes and turkey between plates.
- Serve gravy and cranberry spread alongside.
1470
kcal
Calories
88
g
Fat
27
g
Saturated Fat
124
g
Carbohydrate
47
g
Sugar
14
g
Dietary Fiber
79
g
Protein
285
mg
Cholesterol
1970
mg
Sodium
1
g
Trans Fat
2900
mg
Potassium
250
mg
Calcium
9
mg
Iron
