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Herby Dijon Turkey Scallopine
Herby Dijon Turkey Scallopine

Herby Dijon Turkey Scallopine

on Savoury Mushroom Rice

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:
Hvede
Senf
Schwefeldioxide und Sulfite
Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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

1 tbsp

Dijon Mustard

Not included in your delivery

2 tbsp

Butter*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values

Calories700 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate74 g
Sugar4 g
Dietary Fiber3 g
Protein51 g
Cholesterol130 mg
Sodium900 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.

Cooking Steps

PREP
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.

COOK MUSHROOM RICE
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.

COOK TURKEY
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.**

MAKE PAN SAUCE
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.

FINISH  RICE
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.

FINISH & SERVE
6

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