Classic Roasted Turkey Dinner
with Cranberry Spread and Gravy- Soy
- Milk
- Pecans
- Tree nuts
- Gluten
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
This feast features roasted turkey accompanied by velvety mashed potatoes, roasted sweet potatoes, savoury gravy and tangy-sweet cranberry sauce. This classic dinner is a timeless celebration of comfort, warmth and the joy of sharing a meal with loved ones. Ingredients: Turkey breast roast • Russet potato • Sweet potato • Butternut squash • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Sugar snap peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yellow onion • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Pecans • 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) • Herb mix (sage, thyme).
Ingredients
680 g
Turkey Breast Roast
113 g
Sugar Snap Peas
2 unit(s)
Russet Potato
2 unit(s)
Chicken Broth Concentrate
8 tbsp
Cranberry Spread
(Contains: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts, May contain traces of allergens)
1 unit(s)
Sweet Potato
170 g
Butternut Squash, cubes
14 g
Sage and Thyme
2 tbsp
Garlic Spread
(Contains: Milk, Soy, Sulphites, May contain traces of allergens, Soy)
56 mL
Cream
(Contains: Milk)
56 g
Yellow Onion, chopped
28 g
Pecans
(Contains: Tree nuts, May contain traces of allergens, Pecans, Tree nuts)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Utensils
Cooking Steps
- Strip 1 tbsp (2 tbsp) thyme leaves from the stems.
- Thinly slice sage leaves.
- Pat turkey dry with paper towels, then arrange in an 8x8-inch (9x13 -inch) baking dish. Drizzle with 1/2 tbsp oil (1 tbsp). Season all over with half the thyme, half the sage, 1/2 tsp salt (1 tsp) and 1/4 tsp pepper (1/2 tsp).
- Roast turkey in the middle of the oven until golden brown and cooked through,18-25 min.
- When turkey is done, transfer to a plate to rest for 5-10 min.
- Peel, then cut sweet potatoes into 1-inch pieces.
- Peel, then cut potatoes into 2-inch pieces.
- Add sweet potatoes, squash and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
- Add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high.
- Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
- Mash cream and garlic spread into potatoes until smooth.
- Heat a large non-stick pan over medium-high heat.
- When hot, add snap peas and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and pecans. Cook, stirring often, until pecans are fragrant and sugar snap peas are tender-crisp, 1 min. Season with salt and pepper.
-
Add 2 tbsp (4 tbsp) butter, onions, remaining sage and remaining thyme to a small pot.
Cook, stirring often, until onions soften, 3-4 min.
Sprinkle 1 tbsp (2 tbsp) flour over onions. Cook, stirring often, until onions are coated, 1 min. Add 1 cup (2 cup) water, broth concentrate and any drippings from turkey. Cook, stirring often, until gravy thickens slightly, 2-3 min.
Thinly slice turkey.
Divide sugar snap peas, roasted potatoes and squash, mashed potatoes and turkey between plates.
Serve gravy and cranberry spread alongside.
