Herby Dijon Turkey Scallopine

Herby Dijon Turkey Scallopine

on Savoury Mushroom Rice

Read more

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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
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


56 g

Baby Spinach

1 tbsp

All-Purpose Flour


1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

2 tbsp



1 tbsp


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
download icondownload icon

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.