Smart Turkey Breast and Savoury Shallot Gravy
with Roasted Brussels Sprouts and Potatoes
Nothing says comfort food like pan-roasted turkey and a hearty veggie medley of roasted Brussels sprouts and potatoes. You'll serve this up with a rich shallot pan sauce and everyone will be licking their plates clean!
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Turkey Breast Portions
300 g
Yellow Potato
50 g
Shallot
3 tbsp
Sour Cream
(Contains: Milk)
227 g
Brussels Sprouts
½ tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve Brussels sprouts. Cut potatoes into 1/4-inch pieces. Add potatoes, Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown, 24-28 min.
Meanwhile, peel, then thinly slice shallot. Pat turkey dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 3-4 min per side.
Remove the pan from heat. Transfer turkey to an unlined baking sheet. Roast in the top of the oven until turkey is cooked through, 10-12 min.**
When turkey is almost done, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle 1/2 tbsp Gravy Spice Blend (dbl for ppl) over top. Cook, stirring often, until shallots are coated, 1 min. Add 1 1/4 cups water (dbl for 4 ppl). Cook, stirring often, until gravy thickens slightly, 2-3 min. Remove the pan from heat, then stir in sour cream. Season with salt and pepper, to taste.
Divide turkey and roasted veggies between plates. Spoon shallot gravy over top.
