Turkey and Roasted Garlic Gravy
with Roasted Sweet Potato and Chive Sour Cream
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.
Ingredients
680 g
Turkey Breast Portions
680 g
Sweet Potato
7 g
Chives
9 tbsp
Sour Cream
(Contains Milk)
400 g
Zucchini
113 g
Yellow Onion
6 g
Garlic
2 unit
Chicken Broth Concentrate
2 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
4 tbsp
Oil*
1 tsp
Salt and Pepper*
Nutrition Values
Instructions
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.
