Premium Feast Sage Buttered Turkey Roast
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Turkey Breast Roast
2 unit(s)
Sweet Potato
170 g
Butternut Squash, cubes
113 g
Arugula and Spinach Mix
1 unit(s)
Gala Apple
7 g
Sage
113 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Honey
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Nutrition Values
Utensils
Cooking Steps
- 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.
