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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkey Breast Portions
Chicken Broth Concentrate
Parsley and Thyme
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
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.
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.
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.**
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.
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.
Thinly slice turkey. Divide mushroom rice among plates. Top with turkey and spoon over pan sauce. Sprinkle with remaining parsley.