Celebrate the holiday season with delicious turkey and some of our favourite trimmings – sweet potato mash and roasted broccoli.
/ serving 4 people
/ serving 4 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Chicken Broth Concentrate
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Soy Sauce(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 2 tsp salt and enough water to cover (approximately 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 12-14 min.
While sweet potatoes cook, peel, then finely chop shallots into 1/4-inch pieces. Finely chop 1 tbsp sage leaves. Cut broccoli into bite-size pieces. Pat the turkey dry with paper towels, then season with salt and pepper. Toss the broccoli with 2 tbsp oil on a baking sheet. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, then the turkey. Sear, until golden, 2-3 min per side. Remove pan from heat, then transfer turkey to another baking sheet. Roast broccoli in the top of the oven, until tender-crisp, 14-16 min. Roast turkey middle of the oven, until cooked through, 14-16 min.**
While broccoli and turkey roast, return the same pan over medium heat. When hot, add 2 tbsp butter and swirl until melted, 1 min. Add shallots and sage. Cook, stirring often, until the shallots soften, 2-3 min. Sprinkle over the flour and stir until coated, 1 min. Whisk in the broth concentrate, mustard, soy sauce and 3/4 cup water. Simmer, stirring occasionally, until thickened, 2-3 min.
Drain the sweet potatoes and return them to the same pot off the heat. Using a masher, mash in the sour cream and 2 tbsp butter into until smooth. Season with salt and pepper.
Divide the turkey, broccoli and sweet potatoes between plates. Drizzle the gravy over the turkey.