Creamy Roasted Turkey Divan
with Broccoli and Smashed Potatoes5.0(62)
Calories
:
1520 kcalProtein
:
85g proteinTotal
:
45 minutesDifficulty
:
MediumFamily Friendly
Larger Meal
Allergens:
- Mustard
- Milk
- Wheat
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
A family classic gets a tasty, modern makeover! This deconstructed riff on the popular casserole is rounded out by a side of smashed potatoes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
680 g
Turkey Breast Roast
227 g
Broccoli
2 unit(s)
Garlic, cloves
1 unit(s)
Yellow Onion
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
237 mL
Cream
(Contains: Milk)
450 g
Red Potato
7 g
Parsley
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
½ tsp
Pepper*
1.13 tsp
Salt*
4 tbsp
Unsalted Butter*
(Contains: Milk)
4 tbsp
Milk*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Calories1520 kcal
Fat121 g
Saturated Fat56 g
Carbohydrate64 g
Sugar13 g
Dietary Fiber8 g
Protein85 g
Cholesterol430 mg
Sodium2950 mg
Trans Fat2 g
Potassium2400 mg
Calcium500 mg
Iron7 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
•Colander
•Large Pot
•Large Non-Stick Pan
•Medium Bowl
•Measuring Cups
•Whisk
Cooking Steps
1
- Pat turkey dry with paper towels, then arrange on an unlined baking sheet.
- Drizzle with 1/2 tbsp (1 tbsp) oil. Season all over with 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Roast turkey in the middle of the oven until golden-brown, 35-40 min.
- When turkey is done, transfer to a plate to rest for 5-10 min.
2
- Meanwhile, cut potatoes into 1-inch pieces.
- 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. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat. Cover to keep warm.
3
- Meanwhile, cut broccoli into bite-sized pieces.
- Halve, then peel onion. Cut into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
4
- Heat a large non-stick pan over medium-high heat.
- When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. (NOTE: Cook in 2 batches for 4 ppl).
- Add 1 tbsp (2 tbsp) oil and half the garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper, to taste.
- Transfer to a medium bowl, then cover to keep warm.
5
- Heat the same pan over medium.
- Add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
- Add onion. Cook, stirring occasionally, until softened, 3-4 min.
- Season with salt and pepper.
- Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Whisk in Dijon and cream. Cook, stirring often, until slightly reduced, 2-3 min.
- Remove the pan from heat, then stir in cheese and half the parsley.
- Season with salt and pepper, to taste.
6
- Roughly mash 2 tbsp (4 tbsp) butter and 4 tbsp (8 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Stir in remaining parsley, then season with salt and pepper, to taste.
- Slice turkey.
- Divide broccoli and smashed potatoes between plates.
- Top with turkey, then pour over sauce.
- Sprinkle over crispy shallots.
