Cajun Blackened Turkey and Roasted Potatoes
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Cajun Blackened Turkey and Roasted Potatoes

Cajun Blackened Turkey and Roasted Potatoes

with Shallots, Aspargus and DIY Ranch Dressing

Tender turkey, roasted potatoes, fresh asparagus, and a creamy DIY ranch dressing come together in this ultimate weeknight dinner!

Allergens:
Sulphites
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Turkey Breast Portions

250 g

Yellow Potato

1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Shallot

1 unit(s)

Sour Cream

1 tbsp

White Wine Vinegar

(Contains Sulphites)

227 g

Asparagus

7 g

Chives

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

3 tbsp

Oil*

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Nutrition Values

Calories620 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate33 g
Sugar7 g
Dietary Fiber5 g
Protein45 g
Cholesterol110 mg
Sodium1090 mg
Trans Fat0.1 g
Potassium1500 mg
Calcium75 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Rolling Pin
Small Bowl
Plastic Wrap
Large Non-Stick Pan
Large Bowl

Instructions

ROAST POTATOES
1

Cut potatoes into 1-inch pieces. Toss potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

PREP
2

While potatoes roast, stir together Cajun seasoning, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Season with pepper. Pat turkey dry with paper towels. Place each scallopine on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each scallopine until 1/2-inch thick. Sprinkle with Cajun mixture.

COOK TURKEY
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the turkey. Pan-fry, until 'blackened' or dark golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Repeat with another 1/2 tbsp oil and remaining turkey. When done, remove pan from heat. Roast turkey in the top of the oven, until cooked through, 5-7 min.**

COOK VEGGIES
4

While turkey cooks, peel, then thinly slice shallots. Trim and discard the bottom 1-inch from asparagus. Thinly slice chives. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then asparagus and shallots. Cook, stirring occasionally, until asparagus is tender-crisp, 3-4 min. (TIP: Don't overcrowd the pan! Cook in batches for 4 ppl using 1 tbsp oil per batch.) Season with salt and pepper.

MAKE DIY RANCH
5

While veggies cook, mix together sour cream, mayo, chives, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Set aside.

FINISH AND SERVE
6

Toss together half the ranch and veggies in a large bowl. Divide turkey, veggies and potatoes between plates. Drizzle with remaining ranch dressing.