Fried Turkey with Tomato Gravy

Fried Turkey with Tomato Gravy

and Roasted Broccoli

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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.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 unit

Turkey Breast Portions

50 g


20 g


1 can

Diced Tomatoes

6 unit

Sour Cream


4 tbsp

All-Purpose Flour


454 g

Broccoli, florets

690 g

Russet Potato

2 unit

Chicken Broth Concentrate

Not included in your delivery

6 tbsp





Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories524 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate54 g
Sugar5 g
Dietary Fiber3 g
Protein52 g
Cholesterol116 mg
Sodium1593 mg
Utensilsarrow down iconarrow down icon
Large Pot
Garlic Press
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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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.