Turkey Involtini and Creamy Pesto Sauce

Turkey Involtini and Creamy Pesto Sauce

with Mashed Potatoes

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Flattened, stuffed and rolled to perfection! Drizzle with a creamy pesto sauce and served with uber creamy mashed potatoes and sweet roasted carrots for a decadent restaurant-worthy meal at home!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

300 g

Red Potato

56 g

Baby Spinach

340 g


3 tbsp

Sour Cream


3 g


¼ cup

Parmesan Cheese, shredded


1 tbsp

Cream Cheese


Not included in your delivery

¼ cup



1 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate47 g
Sugar13 g
Dietary Fiber7 g
Protein53 g
Cholesterol150 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Baking Sheet
Medium Bowl
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut potatoes into 1/2-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. When potatoes are cooked, drain and return them to the same pot, off heat.


While potatoes boil, finely chop spinach. Peel, then mince or grate garlic. Peel, then cut carrots into 1/4-inch coins. Add Parmesan, cream cheese, spinach and garlic to a medium bowl. Mash together with a fork to combine. Season with salt and pepper.


Pat the turkey scaloppini dry with paper towels. On a clean cutting board, cover each scaloppini with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each scaloppini until 1/4-inch thick. Season with salt and pepper. Divide cheese filling in the centre of each scaloppini, then roll closed.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey involtini seam side down. Pan-fry, until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer scaloppini's to a baking sheet. Bake in the middle of the oven, until turkey is cooked through, 10-12 min.**


Toss carrots with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the top of the oven until tender crisp, 8-10 min. While the carrots roast, heat the same pan (from step 3) over medium-low heat. When hot, add pesto and sour cream . Cook, stirring occasionally, until pesto is warmed through, 2-3 min.


Using a masher, roughly mash, 1 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes until slightly mashed. Season with salt and pepper. Divide the mash, turkey and carrots between plates. Spoon the pesto sauce over the turkey.