avec tartinade de canneberges et sauce brune
Ce festin comprend une dinde rôtie accompagnée d'une purée de pommes de terre veloutée, de patates douces rôties, d'une sauce savoureuse et d'une tartinade de canneberges acidulée et sucrée. Ce souper classique est une célébration intemporelle du confort, de la convivialité et de la joie de partager un repas avec ses proches. Ingrédients : Rôti de poitrine de dinde • Pomme de terre Russet • Choux de Bruxelles • Patate douce • Courge musquée • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Oignon jaune • Tartinade à l'ail (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) (soya) • Pacanes • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Mélange d’herbes (sauge, thym).
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Utensils
Tags
Rôti de poitrine de dinde
680 g
Pomme de terre Russet
2 unit(s)
Concentré de bouillon de poulet
2 unit(s)
Tartinade de canneberges
8 tbsp
Patate douce
1 unit(s)
Courge musquée, en dés
170 g
Sauge et Thym
14 g
Tartinade à l'ail
2 tbsp
Crème
56 mL
Oignon, haché
56 g
Pacanes
28 g
Choux de Bruxelles
227 g
Sel*
0.25 tsp
Poivre*
0.25 tsp
Huile*
1 tbsp
Farine tout usage
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
