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American Recipes
Harvest Turkey Sheet Pan

Harvest Turkey Sheet Pan

with Kale and Gravy

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Harvest sheet pan dinner for the win! Roasted squash, tender and crisp kale, caramelized onions, all topped with savoury gravy!

Allergens:Wheat/BléMilk/Lait
Preparation Time25 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Scallopine

340 g

Butternut Squash, cubes

113 g

Red Onion

1 unit

Chicken Broth Concentrate

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

7 g

Thyme

113 g

Kale, chopped

6 g

Garlic

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories550 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate37 g
Sugar13 g
Dietary Fiber5 g
Protein47 g
Cholesterol125 mg
Sodium690 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut onion into 1/2-inch slices. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then sprinkle over half the thyme. Season with salt and pepper.

2

Toss squash, onions, kale and remaining thyme with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange evenly in a single layer. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: In Step 4, stir veggies again before adding turkey.)

3

While veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, until golden-brown, 2-3 min per side.

4

Remove the pan from heat. Transfer turkey to the baking sheet with veggies. Roast in middle of oven, until turkey is cooked through, 10-12 min.**

5

While turkey roasts, heat the same pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 1 min. Sprinkle over flour. Cook, stirring often, until lightly golden-brown, 1-2 min. Add 1 1/4 cup water (dbl for 4 ppl), then broth concentrate. Cook, stirring often, until gravy slightly thickens, 2-3 min. Season with salt and pepper.

6

Divide turkey and veggies between plates. Spoon over gravy.