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Pan-Fried Turkey Breast

Pan-Fried Turkey Breast

with Sweet Potato Mash and Holiday Gravy

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Celebrate the holiday season with delicious turkey and some of our favourite trimmings - sweet potato mash and roasted broccoli. You might even be inspired to re-create these sides for your own holiday meal!

Allergens:Soy/SojaWheat/BléSulphites/SulfiteMustard/MoutardeMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast

340 g

Sweet Potato

227 g

Broccoli, florets

50 g

Shallot

10 g

Sage

1 unit

Chicken Broth Concentrate

1.5 tsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1.5 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories663 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber7 g
Protein51 g
Cholesterol139 mg
Sodium778 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Peeler
Paper Towel
Baking Sheet
Large Non-Stick Pan
Whisk
Measuring Cups
Strainer
Potato Masher
Instructionsarrow up iconarrow up icon
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1 COOK SWEET POTATOES
1 COOK SWEET POTATOES
1

Preheat your oven to 425°F (to roast the broccoli and finish the turkey). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Peel, then cut sweet potato(es) into 1/2-inch pieces. In a large pot, combine the sweet potatoes, 2 tsp salt and enough water to cover (approximately 1 inch). (NOTE: Use the same size pot, water and salt amount for 4 ppl.) 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.

2 PREP
2 PREP
2

Meanwhile, peel, then finely chop shallot(s) into 1/4-inch pieces. Finely chop 1 tbsp sage leaves. Cut the broccoli florets into bite-size pieces. Pat the turkey dry with paper towels. Season with salt and pepper. On one side of a baking sheet, toss the broccoli with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside. (NOTE: For 4 ppl, use 1 baking sheet for broccoli and roast in the middle of the oven.)

3 COOK TURKEY
3 COOK TURKEY
3

Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear, until golden, 2-3 min per side. Remove the pan from the heat, then transfer turkey to the other side of the baking sheet with broccoli. (NOTE: For 4 ppl, use another baking sheet for turkey. Roast in the top of the oven, using the same timing as the broccoli.) Roast in the middle of the oven, until broccoli is tender and turkey is cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4 MAKE SAGE GRAVY
4 MAKE SAGE GRAVY
4

Meanwhile, heat the same pan over medium heat. When the pan is hot, add 2 tbsp butter and swirl until melted, 1 min. Add shallots and sage. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle over flour and stir until coated, 1 min. Whisk in broth concentrate, mustard, soy sauce and 3/4 cup water (use the same amount for 4 ppl). Simmer, stirring, until thickened, 2-3 min.

5 MAKE MASH
5 MAKE MASH
5

Drain the sweet potatoes and return them to the same pot off the heat. Using a fork or potato masher, mash 1 1/2 tbsp sour cream (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl) into the potatoes until smooth. Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide the turkey, broccoli and sweet potatoes between plates. Drizzle the gravy over the turkey.