Turkey and Roasted Garlic Gravy

Turkey and Roasted Garlic Gravy

with Roasted Sweet Potato and Chive Sour Cream

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Tender turkey, sweet potatoes, sauteed zucchini and a creamy gravy come together in the ultimate comfort dinner! Easy, fast and packed with flavour.


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

Preparation Time40 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Breast Portions

680 g

Sweet Potato

7 g


9 tbsp

Sour Cream


400 g


113 g

Yellow Onion

6 g


2 unit

Chicken Broth Concentrate

2 tbsp

All-Purpose Flour


Not included in your delivery

2 tbsp

Unsalted Butter*


4 tbsp


1 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories620 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate47 g
Sugar13 g
Dietary Fiber7 g
Protein46 g
Cholesterol130 mg
Sodium1090 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450 and wash and dry all produce. Halve sweet potatoes. (Cut into quarters if sweet potatoes are wider than 3-inches!) Cut zucchini into 1/2-inch thick half-moons. Finely chop chives. Peel, then cut onions into 1/2-inch slices. Peel, then mince or grate garlic.


Toss sweet potatoes with 2 tbsp oil, on a parchment-lined baking sheet. Season with salt and pepper. Arrange sweet potatoes cut-side down. Bake in middle of oven, until fork-tender, 25-30 min.


While sweet potatoes bake, pat turkey dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then turkey. Cook, until golden-brown, 1-2 min per side. Transfer turkey to another baking sheet. Bake in top of oven, until cooked through, 8-11 min.**


Using the same pan, add 1 tbsp oil, then zucchini and onions. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer veggies to a plate and cover to keep warm. Stir together sour cream and half the chives in a small bowl. Season with salt and pepper.


Using the same pan, add 2 tbsp butter and flour. Cook, stirring often, until butter melts, 1-2 min. Add broth concentrates and 1 cup water. Reduce heat to medium-low. Cook, stirring often, until slightly thickened, 3-4. Season with salt and pepper. Remove pan from heat.


Slice turkey. Fluff inside of sweet potatoes with a fork. Divide sweet potatoes, turkey and veggies between plates. Dollop chive-sour cream over potatoes. Drizzle gravy over turkey. Sprinkle over remaining chives.