Fried Turkey with Tomato Gravy
and Roasted Broccoli
This is the kind of October meal that is sure to stick to your ribs. Pan fried turkey breast smothered in a rich creamy tomato gravy over fluffy mashed potatoes. Warm and hearty...the perfect fall combo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 unit
Turkey Breast Portions
50 g
Shallot
20 g
Garlic
1 can
Diced Tomatoes
6 unit
Sour Cream
(Contains Milk)
4 tbsp
All-Purpose Flour
(Contains Wheat)
454 g
Broccoli, florets
690 g
Russet Potato
2 unit
Chicken Broth Concentrate
Not included in your delivery
6 tbsp
Butter*
(Contains Milk)
2
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your oven to 400°F (to roast the broccoli and finish the turkey). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Peel, then cut the potatoes into 1/2-inch pieces. In a large pot, combine the potatoes, 2 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
Meanwhile, mince or grate garlic. Peel, then thinly slice the shallots into 1/4-inch slices. Cut any large broccoli florets into bite-size pieces. On a baking sheet, toss broccoli with 2 tbsp oil. Season with salt and pepper. Set aside. (NOTE: You will roast the broccoli in Step 4!)
Pat turkey dry with paper towels. In a shallow dish, combine 3 tbsp flour, 1/4 tsp salt and 1/4 tsp pepper. Add turkey, then press and flip each scallopine, so flour mixture coats all over. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then two scallopines. Sear until golden-brown 1-2 min per side.
Repeat with another 1 tbsp oil and remaining scallopines. Transfer golden scallopines to another baking sheet. Roast in the middle of the oven until scallopines are cooked through, 14-16 min. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, roast broccoli in the top of the oven, until tender-crisp, 14-16 min.
Meanwhile, add 2 tbsp oil, garlic and shallots to the same pan. Cook, stirring often, until softened, 2-3 min. Sprinkle over the remaining flour and stir until the flour coats the shallots, 1-2 min. Add the tomatoes, sour cream, broth concentrates and 1/4 cup water. Stir continuously until the gravy thickens slightly, 3-4 min.
Drain and return the potatoes to the same pot. Using a fork or potato masher, mash 1/4 cup butter into potatoes until smooth. Season with salt and pepper. Thinly slice turkey. Divide turkey, broccoli and potatoes between plates. Spoon tomato gravy over turkey.
