Dinde glacée aux épices BBQ et à la cassonade
avec poêlée de poivrons et de maïs
La dinde ne se mange pas qu’à Noël ; elle sied aussi bien à la saison estivale! Ce soir, nous vous proposons de la dinde glacée aux épices BBQ, du maïs et des pommes de terre rôties au four. Une sauce BBQ sucrée et une touche de crème sure complètent le tout.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Portions de poitrine de dinde
1 cs
Cassonade
4 cs
Sauce BBQ
1 cs
Assaisonnement BBQ
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
1 pièce(s)
Poivron vert
113 g
Maïs en grains
1 pièce(s)
Pomme de terre Russet
7 g
Ciboulette
56 g
Oignon, haché
1 cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Crème sure
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Cut the potatoes into 1/2-inch thick cubes. On a baking sheet, toss the potatoes with 2 tbsp oil. Arrange in a single layer. Season with salt and pepper. Roast in the bottom of the oven, until the potatoes are golden-brown, 25-28 min.
Meanwhile, pat the turkey dry with paper towels. In a medium bowl, combine the turkey and BBQ seasoning with 1 tbsp oil. Toss to coat. Transfer to a foil-lined baking sheet and roast in the middle of the oven until the Turkey is almost cooked through, 14-16 min. (NOTE: We will finish cooking the Turkey in Step 5.)
Meanwhile, core, then cut the pepper into 1/4-inch cubes. Heat a large non-stick pan over medium-high heat. When the pan is hot, add the corn, pepper, onion, 2 tbsp oil and 1 tbsp water to the pan. Cover with a lid. Cook, carefully shaking the pan often, until the corn kernels are dark golden-brown, 4-6 min.
Meanwhile, peel and mince the garlic. Finley slice the chives. Heat a small poit of medium heat. When the pot is hot add the garlic, bbq sauce, dijon mustard and 1 tbsp water. Cook stirring often until the brown sugar dissolves and the bbq sauce is warmed through, 2-3 min
When the turkey is almost cooked through and the potatoes are out of the oven, turn on the oven broiler to high. Broil the turkey in the middle of oven, until cooked through and tops are golden, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Add the roast potatoes to the pan. Sprinkle over the chives. Stir to combine. Divide the hash and turkey between plates. Spoon the bbq sauce over the turkey.