Turkey Patties and Thyme-Onion Gravy
with Roasted Potatoes and Veggie Medley
Beef, potatoes, and a rich, flavourful gravy. A timeless combo made easy - perfect for all nights of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
360 g
Yellow Potato
113 g
Onion, sliced
1 tbsp
Garlic Puree
1 unit
Chicken Broth Concentrate
14 g
Parsley and Thyme
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
170 g
Green Beans, trimmed
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Montreal Spice Blend
56 g
Carrot, julienned
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Cut potatoes into 1-inch pieces. Add potatoes, 1/2 tbsp thyme and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While potatoes roast, roughly chop parsley. Trim green beans. Peel, then cut carrot into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Add green beans, carrots and 1/2 tbsp oil (dbl for 4 ppl) to another baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender, 8-10 min.
Combine turkey, Montreal Steak Spice and breadcrumbs in a large bowl. Divide beef mixture into 8 equal portions (16 for 4 ppl). Roll into balls, then flatten into 1/2-inch thick patties. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Pan-fry until cooked through, 2-3 min per side. (NOTE: For 4 ppl, cook in batches, using 1/2 tbsp oil per batch.) Transfer patties to a plate and cover to keep warm. Remove the pan from heat. Carefully drain and discard all fat.
Return the pan to medium heat, then add onions. (NOTE: Add 1/2 tbsp oil, if pan is dry!) Cook, stirring occasionally, until softened, 3-4 min.
Add garlic, flour and remaining thyme to the pan with onions. Cook, stirring often, until fragrant, 30 sec. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Simmer, stirring often, until gravy reduces slightly, 2-3 min. Add half the parsley and 1 1/2 tbsp butter (dbl for 4 ppl). Cook, stirring until butter is melted and incorporated, 1-2 min. Season with salt and pepper.
Divide patties, potatoes and veggies between plates. Stir any juices from the plate with patties into thyme-onion gravy, then spoon gravy over patties. Sprinkle with remaining parsley.
