Hot Open-Faced Turkey Sandwich
Sweet Potato Mash and Peas- Gluten
- Sulphites
- Wheat
- Milk
Sliced roast turkey is piled high on garlic toast and slathered in hot sage gravy! Creamy sweet potato mash and green peas round out this comforting family dinner.
Ingredients
680 g
Turkey Breast Portions
4 unit
Whole Wheat Bread
(Contains: Gluten)
6 g
Garlic
2 unit
Chicken Broth Concentrate
21 g
Sage and Thyme
50 g
Shallot
680 g
Sweet Potato, cubes
(Contains: Sulphites)
227 g
Green Peas
1 tbsp
All-Purpose Flour
(Contains: Wheat)
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
2
Salt and Pepper*
2 tbsp
Salt*
Nutrition Values
Cooking Steps
Wash and dry all produce.* In a large pot, combine sweet potatoes, 2 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.
Meanwhile, peel, then mince or grate garlic. Peel, then thinly slice shallot. Finely chop sage. Strip 1 tbsp thyme leaves from stems. Pat turkey dry with paper towel. Season with salt, pepper and 1/2 tbsp thyme.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then turkey. Sear, until golden, 1-2 min per side. Remove pan from heat, then transfer turkey to a baking sheet. Roast turkey in the middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, on another baking sheet, arrange bread slices. On each slice, spread over 1/2 tbsp butter (room temp.). Toast bread in top of the oven, until golden brown, 4-5 min. (TIP: Keep an eye on your bread so that it does not burn!) Meanwhile, heat same pan over medium-high heat. When pan is hot, add shallots. Cook, stirring often, until softened, 1-2 min.
To the pan, add sage, half the garlic and remaining thyme. Cook, stirring, until fragrant, 1-2 min. Sprinkle over flour. Stir to coat mixture, 1 min. Add broth concentrates and 2 cups water. Simmer, stirring often, until gravy is slightly reduced, 3-4 min. Meanwhile, heat a small pot over medium-low heat. When pot is hot, add peas, remaining garlic, 1 tbsp oil and 1/4 cup water. Season with salt and pepper. Cook, stirring occasionally, until peas are warmed through, 2-3 min.
When sweet potatoes are fork-tender, drain and return to same pot. Using a fork or potato masher, mash 2 tbsp butter into potatoes until smooth. Season with salt and pepper. Slice turkey. Divide mash, peas and toast between plates. Top toast with sliced turkey, then spoon over sage gravy.
