Honey-Mustard Almond Turkey

Honey-Mustard Almond Turkey

with Green Bean and Cranberry Freekeh

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Warm-up with this hearty winter freekeh bowl! Oven-roasted honey mustard turkey and sweet and tender cranberries bring robust and zesty flavours to the plate. Together, they create the perfect bite!

Allergens:Wheat/BléMustard/MoutardeSulphites/SulfiteTree Nut/NoixMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

¾ cup



170 g

Green Beans

¼ cup

Dried Cranberries

1 tbsp


1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat18 g
Saturated Fat4.5 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber15 g
Protein55 g
Cholesterol110 mg
Sodium670 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Paper Towel
Parchment Paper
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F.Wash and dry all produce. Combine the freekeh and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25-28 min.


Pat turkey dry with paper towels. Carefully slice into the centre of each piece of turkey, parallel to cutting board leaving, 1-inch intact on the other end. Open it up like a book. Season with salt and pepper. Arrange the turkey on a parchment-lined baking sheet. Bake in the top of the oven, until cooked through, 10-14 min.**


On a clean surface, trim the green beans and cut in half. Roughly chop the cranberries. Mix together the honey and Dijon in a large bowl. Set aside. Heat a large non-stick pan over medium-high heat. Add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


While the freekeh and turkey cook, heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt, 1 min. Add the green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove from heat.


Once the freekeh is tender, season with salt. Stir the green beans, cranberries and half the almonds into the freekeh. Set aside. Once the turkey is finished cooking, add to the large bowl with the honey-mustard. Toss to coat.


Divide the freekeh and honey-mustard turkey between plates. Drizzle any remaining honey-mustard sauce from the large bowl over the turkey, then sprinkle with the remaining almonds.