Pan-Fried Turkey Breast
with Sweet Potato Mash and Holiday Gravy
Celebrate the holiday season with delicious turkey and some of our favourite trimmings - sweet potato mash and roasted broccoli. You might even be inspired to re-create these sides for your own holiday meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast
340 g
Sweet Potato
227 g
Broccoli, florets
50 g
Shallot
10 g
Sage
1 unit
Chicken Broth Concentrate
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1.5 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your oven to 425°F (to roast the broccoli and finish the turkey). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Peel, then cut sweet potato(es) into 1/2-inch pieces. In a large pot, combine the sweet potatoes, 2 tsp salt and enough water to cover (approximately 1 inch). (NOTE: Use the same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 12-14 min.
Meanwhile, peel, then finely chop shallot(s) into 1/4-inch pieces. Finely chop 1 tbsp sage leaves. Cut the broccoli florets into bite-size pieces. Pat the turkey dry with paper towels. Season with salt and pepper. On one side of a baking sheet, toss the broccoli with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside. (NOTE: For 4 ppl, use 1 baking sheet for broccoli and roast in the middle of the oven.)
Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear, until golden, 2-3 min per side. Remove the pan from the heat, then transfer turkey to the other side of the baking sheet with broccoli. (NOTE: For 4 ppl, use another baking sheet for turkey. Roast in the top of the oven, using the same timing as the broccoli.) Roast in the middle of the oven, until broccoli is tender and turkey is cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, heat the same pan over medium heat. When the pan is hot, add 2 tbsp butter and swirl until melted, 1 min. Add shallots and sage. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle over flour and stir until coated, 1 min. Whisk in broth concentrate, mustard, soy sauce and 3/4 cup water (use the same amount for 4 ppl). Simmer, stirring, until thickened, 2-3 min.
Drain the sweet potatoes and return them to the same pot off the heat. Using a fork or potato masher, mash 1 1/2 tbsp sour cream (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl) into the potatoes until smooth. Season with salt and pepper.
Divide the turkey, broccoli and sweet potatoes between plates. Drizzle the gravy over the turkey.
