Classic Roasted Turkey Dinner
with Cranberry Spread and Gravy
Ingredients: Turkey breast roast • Russet potato • Brussels sprouts • Sweet potato • Butternut squash • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • 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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Turkey Breast Roast
2 unit(s)
Russet Potato
2 unit(s)
Chicken Broth Concentrate
8 tbsp
Cranberry Spread
(May contain traces of: 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 traces of: Milk, Sulphites)
56 mL
Cream
(Contains: Milk)
56 g
Yellow Onion, chopped
28 g
Pecans
(Contains: Pecans May contain traces of: Milk, Egg, Mustard, Sulphites, Sesame, Soy, Gluten, Tree nuts, Peanuts)
227 g
Brussels Sprouts
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Strip sage leaves from stems and thinly slice.
- Pat turkey dry with paper towels, then arrange in an 8x8-inch (9x13 -inch) baking dish. Drizzle with 1/2 tbsp (1 tbsp) oil. Season all over with half the thyme, half the sage, 1/2 tsp (1 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Roast turkey in the middle of the oven for 20-25 min, until cooked through.**
- When turkey is done, transfer to a plate to rest for 5-10 min.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Halve Brussels sprouts (if larger, quarter them).
- Peel, then cut russet potatoes into 2-inch pieces.
- To an unlined baking sheet, add sweet potatoes, squash and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 16-18 min, flipping halfway through, until tender and golden.
- To a large pot, add russet potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high.
- Simmer, uncovered, for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Mash cream and garlic spread into potatoes until smooth.
- Heat a large non-stick pan over medium-high.
- When hot, add Brussels sprouts and 1/4 cup (1/2 cup) water. Cook, stirring occasionally for 5-8 min, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and pecans. Cook, stirring often, for 1 min, until Brussels sprouts are tender-crisp. Season with salt and pepper.
- Heat a small pot over medium. When hot, add 2 tbsp (4 tbsp) butter, onions, remaining sage and remaining thyme. Cook, stirring often, for 3-4 min, until onions soften.
- Sprinkle 1 tbsp (2 tbsp) flour over onions. Cook 1 min, stirring until onions are coated. Add 1 cup (2 cups) water, broth concentrate and any drippings from turkey. Cook 2-3 min, stirring often, until gravy thickens slightly.
- Thinly slice turkey.
- Divide Brussels sprouts, roasted squash and sweet potatoes, mashed potatoes and turkey between plates.
- Serve gravy and cranberry spread alongside.
