Pan-Fried Turkey Scallopini

Pan-Fried Turkey Scallopini

with Sweet Potato Mash and Savoury Gravy

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Celebrate the holiday season with delicious turkey and some of our favourite trimmings! Sweet potato mash and roasted broccoli are the perfect sides for this delightful dinner.


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

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

340 g

Turkey Breast Portions

340 g

Sweet Potato

227 g

Broccoli, florets

50 g


7 g


1 unit

Chicken Broth Concentrate

1 tbsp

Soy Sauce

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

1 tbsp

All-Purpose Flour


1.5 tsp

Dijon Mustard


3 tbsp

Sour Cream


Not included in your delivery

3 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate51 g
Sugar13 g
Dietary Fiber9 g
Protein49 g
Cholesterol155 mg
Sodium1200 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Paper Towel
Large Non-Stick Pan
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat your oven to 425°F. Wash and dry the produce. Peel, then cut sweet potato into 1/2-inch pieces. Combine sweet potatoes, 2 tsp salt and enough water to cover, approximately 1 inch (use the same for 4 ppl) 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 potatoes cook, peel, then finely chop shallot into 1/4-inch pieces. Strip 1/2 tbsp thyme leaves from the stems (dbl for 4 ppl). Cut the broccoli into bite-sized pieces. Pat the turkey dry with paper towels. Season with salt and pepper. Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear until golden-brown, 2-3 min per side. Remove the pan from the heat, then transfer turkey to the baking sheet with broccoli. Roast in the middle of the oven, until broccoli is tender and turkey is cooked through, 14-16 min.**


While the turkey roasts, heat the same pan over medium heat. When hot, add 2 tbsp butter (dbl for 4ppl) and swirl until melted, 1 min. Add shallots and thyme. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle over half the flour (all for 4ppl) and stir until coated, 1 min. Whisk in broth concentrate, mustard, soy sauce and 1 cup water (dbl for 4ppl). Simmer, stirring, until thickened, 2-3 min.


Drain and return potatoes to the same pot, off heat. Add sour cream and 1 tbsp butter (dbl for 4 ppl). Using a masher, mash together until creamy. Season with salt and pepper. Cover with a lid to keep warm.


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