HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSheet Pan Turkey Almondine
Sheet-Pan Turkey Almondine

Sheet-Pan Turkey Almondine

with Garlic Roasted Potatoes and Green Beans

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"Sophisticated" is the best way to describe this French-inspired meal. Perfectly pan-seared turkey scallopine is glazed with a rich almond gravy, with buttery green beans and savoury garlic roasted potatoes served as simple and elegant sides.

Allergens:GlutenTree nutsMilkSulphites

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

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

340 g

Turkey Breast Portions

1 tbsp

All-Purpose Flour


170 g

Green Beans

300 g

Red Potato

28 g

Almonds, sliced

(ContainsTree nuts)

1 unit

Chicken Demi-Glace

(ContainsMilk, Sulphites)

6 g


1 tsp

Dried Thyme

Not included in your delivery

1 tbsp

Unsalted Butter*


2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate41 g
Sugar710 g
Dietary Fiber7 g
Protein49 g
Cholesterol115 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Garlic Press
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil and 1/4 tsp thyme (dbl both for 4 ppl) on one side of a baking sheet (use a whole baking sheet for the potatoes for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 23-25 min.


Pat the turkey dry with paper towels. Season with salt and pepper. Sprinkle over 1/4 tsp thyme (dbl for 4 ppl). Set aside. Heat a large non-stick pan over medium heat. Add the almonds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.


Add 1 tbsp oil (dbl for 4 ppl), then turkey to the same pan. Cook until golden-brown 3-4 min per side.


While the turkey sears, peel, then mince or grate the garlic. Toss the beans with the garlic and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Transfer beans and turkey to the other side of the baking sheet with the potatoes. Bake, in the middle of the oven, until turkey is cooked through and beans are tender, 10-13 min.** (NOTE: Use a second baking sheet for 4 ppl and bake in the top of the oven.)


Add 1 tbsp butter (dbl for 4 ppl) to the same pan. Swirl to melt, 1 min. Sprinkle over the flour and stir often, 1 min. Add 1 cup water (dbl for 4 ppl) and chicken demi-glace. Whisk, until slightly thickened, 3-4 min. Remove from heat. Season with salt and pepper. Stir in the almonds.


Thinly slice the turkey. Divide the beans, potatoes and turkey between plates. Drizzle the almandine sauce over the turkey.