Roasted Turkey Easter Dinner
with Heirloom Carrots, Bacon Mashed Potatoes and White Wine Pan Sauce- Sulphites
- Wheat
- Milk
- Pine nuts
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
Ingredients: Heirloom carrots • Turkey breast • Yellow potato • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Shallot • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Pine nuts • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Honey • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chives.
Ingredients
340 g
Turkey Breast Portions
100 g
Bacon Strips
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 unit(s)
Shallot
2 unit(s)
Chicken Broth Concentrate
7 g
Chives
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
4 unit(s)
Rainbow Heirloom Carrots
1 unit(s)
Honey
300 g
Yellow Potato
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
28 g
Pine Nuts
(Contains: Pine nuts May be present: Peanuts)
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then quarter carrots lengthwise.
- To an unlined baking sheet, add carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the top of the oven for 20-22 min, stirring halfway through, until golden.
- When stirring carrots at the halfway point, sprinkle pine nuts over top of carrots and drizzle with half the honey.
- Meanwhile, pat turkey dry with paper towels. Season all over with 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 2-3 min per side, until golden.
- Transfer turkey to 8x8-inch (9x13-inch) baking dish.
- Roast turkey in the middle of the oven for 12-16 min, until golden and cooked through.**
- When turkey is done, transfer to a plate to rest for 5 min.
- Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- While potatoes cook, finely chop chives
- Thinly slice bacon.
- Peel, then cut shallot into 1/2-inch pieces.
- Reheat the large non-stick pan (from step 2) over medium.
- When hot, add bacon to the dry pan. Cook for 5-8 min, stirring occasionally, until crispy.**
- Remove the pan from heat.
- Using a slotted spoon, transfer bacon to a paper towel-lined cutting board. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat.
- Reheat the pan with the bacon fat over medium.
- When the pan is hot, add shallots. Cook for 2-3 min, stirring often to scrape up and incorporate any browned bits from the pan, until shallots are golden and begin to soften.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add cooking wine, broth concentrate, chives and 2/3 cup (1 1/3 cups) water.
- Cook for 1-3 min, until sauce thickens slightly.
- Roughly mash 2 tbsp (1/4 cup) butter and sour cream into potatoes. (NOTE: Potatoes will still have a few chunks!) Season with salt and pepper.
- Gently stir bacon into mashed potatoes.
- Thinly slice turkey.
- Divide mashed potatoes, carrots and turkey between plates.
- Spoon white wine pan sauce over turkey.
- Drizzle remaining honey over carrots.
