Premium Feast Sage Buttered Turkey
with Apple and Roasted Squash Salad
Break out your stretchy pants and gather round for a feast fit for royalty. Succulent turkey roast is slathered in sage butter and a creamy DIY honey-mustard sauce. Don't forget to brace your taste buds for the equally tasty sides; a hearty roasted apple and squash salad and delectable sweet potato mash.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Rôti de poitrine de dinde
2 pièce(s)
Patate douce
170 g
Courge musquée, en dés
113 g
Mélange roquette et épinards
1 pièce(s)
Pomme Gala
7 g
Sauge
113 ml
Crème
(Contient: Lait)
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
2 pièce(s)
Concentré de bouillon de poulet
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Sésame, Blé, Moutarde, Soya, Oeuf, Poisson, Lait)
1 pièce(s)
Miel
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Sésame, Blé, Gluten, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
Ustensiles
Instructions
- Core, then cut apple into 1/2-inch pieces.
- Add apples, squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, strip the sage leaves from the stems and roughly chop.
- Melt 2 tbsp (4 tbsp) butter in a small, microwaveable bowl or in a small pot over low heat. Add half the sage to the butter, then season with salt and pepper. Stir to combine.
- Pat turkey dry with paper towels, then arrange on an unlined baking sheet.
- Drizzle with 1 tbsp (2 tbsp) oil. Season all over with 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Roast turkey in the middle of the oven until golden-brown, 20-25 min.
- Carefully remove turkey from the oven. Spoon or brush sage butter over top of turkey. Return to the middle of the oven until turkey is cooked through, 18-20 min.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return sweet potatoes to the same pot, off heat.
- Mash half the cream, remaining sage and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add broth concentrate, cooking wine, Dijon, remaining cream and remaining honey. Season with salt and pepper. Cook, until sauce thickens slightly, 1-2 min.
- Remove from heat.
- Add vinegar, half the honey and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add arugula-spinach mix, apples and squash. Gently toss to combine
- Thinly slice turkey.
- Divide turkey, sweet potatoes and salad between plates.
- Spoon creamy honey-mustard sauce over turkey.
