Grilled Cajun-Style Turkey
with Sweet Potato Coins and Corn Slaw- Milk
- Egg
- Mustard
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Egg
- Gluten
- Crustaceans
The perfect balance of heat and flavour, this grilled Cajun-style turkey dinner is sure to shake up your taste buds. Paired with roasted sweet potatoes and creamy charred corn slaw, this dish has excitement in every bite. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Corn • Turkey breast • Sweet potato • Coleslaw mix (carrot, green cabbage, red cabbage) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
340 g
Turkey Breast Portions
2 unit(s)
Sweet Potato
170 g
Coleslaw Cabbage Mix
1 unit(s)
Corn on the Cob
7 g
Chives
½ cup
Feta Cheese, crumbled
(Contains: Milk)
5 g
Cajun Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Lightly oil the grill. Preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1/2-inch rounds.
- In a large bowl, toss together sweet potatoes, 1 tbsp (2 tbsp) oil, salt, pepper and half the Cajun Spice Blend.
- On a parchment-lined baking sheet, arrange sweet potatoes (NOTE: For 4 servings, use 2 baking sheets).
- Roast in the middle of the oven for 18-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, thinly slice chives.
- Husk corn.
- In a medium bowl, whisk together mayo, half the vinegar (use all for 4 servings), half the mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Pat turkey dry with paper towels.
- In a large bowl, add turkey, remaining Cajun Spice Blend, remaining mustard and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Arrange corn on a plate, then drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Gather turkey, corn, a clean plate and tools on a platter, then head out to grill!
- Add turkey to one side of the grill. Reduce heat to medium, close lid and grill for 4-7 min per side until turkey is cooked through.**
- When done, transfer turkey to the clean plate.
- Meanwhile, add corn to the other side of the grill. Close lid and grill for 3-5 min, flipping once, until tender-crisp.
- When done, return corn to the same plate.
- When grilling is done and corn is cool enough to touch, place cut-side of cobs down on the board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- To the bowl with mayo-mustard mixture, add corn, coleslaw cabbage mix, feta and half the chives. Season with salt and pepper, then toss to coat.
- Thinly slice turkey.
- Divide turkey, sweet potatoes and slaw between plates.
- Drizzle chipotle sauce over turkey, then sprinkle with remaining chives.
