Summer Turkey with Herby Mash

Summer Turkey with Herby Mash

and Roasted Zucchini

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We love zucchini all year long here at Hello Fresh. This dish combines some of our favourite pairings, including turkey with an herby mash and a delicious homemade gravy overtop. A little squeeze of lemon at the end brings the whole dish together!

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Scallopine

200 g


9 g


50 g


3 tbsp

Sour Cream


1 unit

Chicken Broth Concentrate

300 g

Yellow Potato

14 g

Parsley and Thyme

1 tbsp



Not included in your delivery

1 tbsp

Unsalted Butter*


3 tbsp


2 tsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories610 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber5 g
Protein47 g
Cholesterol125 mg
Sodium2160 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Paper Towel
Garlic Press
Baking Sheet
Large Non-Stick Pan
Small Bowl
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch), in a large pot. (NOTE: 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.


While potatoes cook, finely chop parsley. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then finely chop shallot. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then sprinkle over half the thyme. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Pan-fry, until golden, 1-2 min per side. Remove pan from heat, then transfer turkey to a baking sheet. Roast in middle of oven, until cooked through, 8-10 min.**


While turkey roasts, cut zucchini into 1/2-inch rounds. Toss zucchini with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, until golden, 10-12 min.


Stir together cornstarch, garlic, broth concentrates and 3/4 cup water (dbl for 4 ppl), in a small bowl. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and remaining thyme. Cook, stirring often, until softened, 1-2 min. Add cornstarch mixture. Simmer, whisking often, until gravy is slightly reduced, 30 sec-1 min. Season with salt and pepper.


When potatoes are fork-tender, drain and return to same pot. Using a masher, mash in sour cream, parsley, 1 tbsp butter (dbl for 4 ppl) until smooth. Season with salt and pepper. Slice turkey. Divide mash, roasted zucchini and turkey between plates. Spoon gravy over turkey.