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Herby Dijon Turkey Scallopine

Herby Dijon Turkey Scallopine

on Savoury Mushroom Rice

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This is not your average turkey dinner. Foraged flavours of hearty mushrooms, savoury gravy and hearty herbs, make this turkey dinner oh-so-cozy. Now that’s a weeknight win!

Allergens:Wheat/BléMustard/MoutardeSulphites/SulfiteMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

¾ cup

Basmati Rice

227 g

Cremini Mushrooms

1 unit

Chicken Broth Concentrate

56 g

Onion, chopped

14 g

Parsley and Thyme

3 g

Garlic

56 g

Baby Spinach

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories700 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate74 g
Sugar4 g
Dietary Fiber3 g
Protein51 g
Cholesterol130 mg
Sodium900 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Thinly slice mushrooms. Strip 1 tbsp thyme leaves off stems (dbl for 4ppl). Roughly chop parsley. Peel, then mince or grate garlic. Stir together Dijon, half the thyme, half the parsley and 1/2 tbsp oil (dbl for 4ppl) in a small bowl. Pat turkey dry with paper towels and season with salt and pepper.

2

Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then mushrooms and remaining thyme. Cook, stirring often until tender, 5-6 min. Add rice and garlic and cook, stirring often, until toasted, 2-3 min. Add 1¼ cups water (dbl for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, 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, 1-2 min per side. Transfer turkey to a baking sheet. Spread Dijon mixture onto tops of turkey. Bake, in middle of oven, until cooked through, 10-12 min.**

4

While turkey bakes, heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions. Cook, stirring often, until onions are coated, 1-2 min. Add 3/4 cups water (dbl for 4ppl) and broth concentrate(s). Cook, stirring often, until sauce thickens, 2-3 min. Season with salt and pepper.

5

When rice is done, add spinach, cover and let stand off heat, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt.

6

Thinly slice turkey. Divide mushroom rice among plates. Top with turkey and spoon over pan sauce. Sprinkle with remaining parsley.