Herby Turkey Sandwiches and Cranberry Sauce
with Sweet Potato Wedges and Tangy Mayo Dip
Elements of your favourite holiday feast come together between stuffing-inspired garlic toasts with a sweet cranberry sauce and herbed turkey patties. Grainy mustard-mayo adds tang, both in the sandwich and as a dipper for the sweet potato fries.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
2 unit(s)
Sweet Potato
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
4 tbsp
Italian Breadcrumbs
(Contains: Egg, May contain traces of allergens, Barley, Milk, Oats, Rye, Sesame, Soy, Wheat)
28 g
Spring Mix
7 g
Parsley
4 tbsp
Mayonnaise
(Contains: Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg, May contain traces of allergens, Egg, Mustard)
2 tbsp
Cranberry Spread
(Contains: Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame, May contain traces of allergens)
1 tbsp
Whole Grain Mustard
(Contains: Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, May contain traces of allergens, Mustard)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Arrange in a single layer.
- Roast sweet potatoes in the middle of the oven until golden-brown and tender, 22-24 min.
- Meanwhile, roughly chop parsley.
- Combine mayo and mustard in a small bowl.
- Add turkey, breadcrumbs, half the parsley and remaining garlic salt to a medium bowl. Season with pepper, then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
- Meanwhile, add remaining parsley and 2 tbsp (4 tbsp) softened butter to another small bowl. Season with salt and pepper, then stir to combine.
- Halve buns, then arrange on another parchment-lined baking sheet, cut-side up.
- Spread parsley butter onto cut sides.
- Toast in the top of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Spoon cranberry spread over top buns.
- Spread some tangy mayo onto bottom buns.
- Stack spring mix and patties on bottom buns. Close with top buns.
- Halve sandwiches, if desired.
- Divide sandwiches and sweet potato wedges between plates.
- Serve remaining tangy mayo alongside for dipping.
If you've opted to get turkey, prep and cook it in the same way the recipe instructs you to prep and cook the pork.
