Premium Feast Sage Buttered Turkey

Name: Premium Feast Sage Buttered Turkey with Apple and Roasted Squash Salad
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 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; 4 cs Vin blanc de cuisine; 2 pièce(s) Concentré de bouillon de poulet; 1 cs Vinaigre de vin blanc; 1 pièce(s) Miel; ½ cs Moutarde de Dijon

with Apple and Roasted Squash Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Lait

•Sulfites

•Moutarde

Produit dans une installation 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.

Durée de préparation50 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

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

4 cs

Vin blanc de cuisine

2 pièce(s)

Concentré de bouillon de poulet

1 cs

Vinaigre de vin blanc

1 pièce(s)

Miel

½ cs

Moutarde de Dijon

Informations nutritionnelles

Énergie (kcal)940 kcal

Graisses52 g

dont saturés18 g

Glucides71 g

dont sucres32 g

Fibres9 g

Protéines72 g

Cholestérol280 mg

Sel1740 mg

Gras Trans0.4 g

Potassium2050 mg

Calcium300 mg

Fer6.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Presse-purée

•Passoire

•Grande poêle antiadhésive

•Grand bol

•Fouet

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.