Garlic Roasted Turkey and Creamy Dijon Sauce
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Garlic Roasted Turkey and Creamy Dijon Sauce

Garlic Roasted Turkey and Creamy Dijon Sauce

with Jewelled Wild Rice Pilaf and Roasted Brussels Sprouts

Roasted turkey dinner gets a sophisticated twist with a zippy cream sauce. Served with wild rice and Brussel's sprouts roasted to perfection; you won't want to wait for Sunday to make this dinner!

Family Friendly
Larger Meal

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

Preparation Time45 minutes
Cooking Time


serving amount

680 g

Turkey Breast Roast

113 g

Red Onion

½ cup

Wild Rice Medley

1 unit

Gala Apple

7 g


1 tbsp

Dijon Mustard

(Contains Mustard)

113 mL


(Contains Milk)

227 g

Brussels Sprouts

1 tsp

Garlic Salt

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit

Chicken Broth Concentrate

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


1 tsp


½ tsp



Nutrition Values

Calories1210 kcal
Fat60 g
Saturated Fat30 g
Carbohydrate75 g
Sugar16 g
Dietary Fiber9 g
Protein92 g
Cholesterol340 mg
Sodium2450 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Large Non-Stick Pan


Cook rice

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

Prep and roast turkey

Meanwhile, 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 half the garlic salt, 1/2 tsp (1 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.

Roast Brussel sprouts

Meanwhile, halve, then peel onion. Cut half the onion into 1-inch pieces (use one whole onion for 4 ppl). Halve Brussels sprouts (if larger, quarter them) and remove any blemished outer layers.Add Brussels sprouts, remaining garlic salt and 1 tbsp (2 tbsp) oil to another unlined baking sheet. Season with pepper, then toss to combine. Roast in the bottom of the oven, flipping once halfway through cooking, until tender, 20-22 min.When Brussels sprouts are flipped, add chopped onions to the baking sheet and continue to roast until tender, 10-11 min.

Prep and cook apple mixture

Meanwhile, cut apple into 1/4-inch pieces. Cut remaining onion into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. Add apples and remaining onions. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Once rice is tender, stir apple mixture into rice.

Make sauce

Heat the same pan (from step 4) over medium. Add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 1-2 min. Add Dijon, 1/4 cup (1/2 cup) water and broth concentrate. Whisk to combine. Cook, stirring often, until slightly thickened, 2-3 min. Add cream. Cook, stirring often, until slightly thickened, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

While turkey rests, finely chop parsley, then stir half into rice. Slice turkey.Add any resting juices from turkey to sauce, then stir to combine. Divide rice, Brussels sprouts and turkey between plates. Pour creamy Dijon sauce over top. Sprinkle over remaining parsley.