Fried Turkey with Tomato Gravy
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Fried Turkey with Tomato Gravy

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!

Allergens:
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

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*

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Nutrition Values

Energy (kJ)0 kJ
Calories524 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate54 g
Sugar5 g
Dietary Fiber3 g
Protein52 g
Cholesterol116 mg
Sodium1593 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

Peeler
Large Pot
Garlic Press
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Strainer
Potato Masher

Instructions

1 COOK POTATOES
1

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.

2 PREP
2

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!)

3 START TURKEY
3

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.

4 FINISH TURKEY
4

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.

5 MAKE GRAVY
5

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.

6 FINISH AND SERVE
6

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.