Classic Roasted Turkey Dinner
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Classic Roasted Turkey Dinner

Classic Roasted Turkey Dinner

with Cranberry Spread and Gravy

This feast features roasted turkey accompanied by velvety mashed potatoes, roasted sweet potatoes, savoury gravy and tangy-sweet cranberry sauce. This classic dinner is a timeless celebration of comfort, warmth and the joy of sharing a meal with loved ones.

Ingredients: Turkey breast roast • Russet potato • Sweet potato • Butternut squash • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Sugar snap peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yellow onion • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Pecans • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Herb mix (sage, thyme).

Allergens:
Soy
Milk
Pecans
Tree nuts
Gluten

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

Preparation Time45 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

serving amount

680 g

Turkey Breast Roast

113 g

Sugar Snap Peas

2 unit(s)

Russet Potato

2 unit(s)

Chicken Broth Concentrate

8 tbsp

Cranberry Spread

(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)

1 unit(s)

Sweet Potato

170 g

Butternut Squash, cubes

14 g

Sage and Thyme

2 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)

56 mL

Cream

(Contains Milk)

56 g

Yellow Onion, chopped

28 g

Pecans

(Contains Pecans, Tree nuts May contain Tree nuts)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

1 tbsp

All-Purpose Flour*

(Contains Gluten)

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Nutrition Values

Calories1450 kcal
Fat78 g
Saturated Fat27 g
Carbohydrate119 g
Sugar47 g
Dietary Fiber11 g
Protein77 g
Cholesterol285 mg
Sodium1970 mg
Trans Fat1 g
Potassium2600 mg
Calcium250 mg
Iron8.5 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

8x8" Baking Dish
Measuring Spoons
Peeler
Baking Sheet
Potato Masher
Medium Pot
Large Non-Stick Pan
Small pot

Instructions

Roast Turkey
1
  • Strip 1 tbsp (2 tbsp) thyme leaves from the stems. 
  • Thinly slice sage leaves. 
  •  Pat turkey dry with paper towels, then arrange in an 8x8-inch (9x13 -inch) baking dish. Drizzle with 1/2 tbsp oil (1 tbsp). Season all over with half the thyme, half the sage, 1/2 tsp salt (1 tsp) and 1/4 tsp pepper (1/2 tsp).
  • Roast turkey in the middle of the oven until golden brown and cooked through,18-25 min.
  • When turkey is done, transfer to a plate to rest for 5-10 min.
Prep
2
  • Peel, then cut sweet potatoes into 1-inch pieces. 
  • Peel, then cut potatoes into 2-inch pieces. 
Roast squash and sweet potatoes
3
  • Add sweet potatoes, squash and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
Cook mashed potatoes
4
  • Add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch to a large pot (use same for 4 ppl).
  • Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high.
  • Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
  • Mash cream and garlic spread into potatoes until smooth. 
Cook sugar snap peas
5
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add snap peas and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
  • Add 1 tbsp (2 tbsp) butter and pecans. Cook, stirring often, until pecans are fragrant and sugar snap peas are tender-crisp, 1 min. Season with salt and pepper.
Finish and serve
6
  • Add 2 tbsp (4 tbsp) butter, onions, remaining sage and remaining thyme to a small pot.

    Cook, stirring often, until onions soften, 3-4 min.

    Sprinkle 1 tbsp (2 tbsp) flour over onions. Cook, stirring often, until onions are coated, 1 min. Add 1 cup (2 cup) water, broth concentrate and any drippings from turkey. Cook, stirring often, until gravy thickens slightly, 2-3 min.

    Thinly slice turkey.

    Divide sugar snap peas, roasted potatoes and squash, mashed potatoes and turkey between plates.

    Serve gravy and cranberry spread alongside.