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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!

Allergens:Milk/LaitSoy/Soja

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

300 g

Red Potato

56 g

Baby Spinach

340 g

Carrot

3 tbsp

Sour Cream

(ContainsMilk/Lait)

3 g

Garlic

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Cream Cheese

(ContainsMilk/Lait)

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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
Utensils
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
Colander
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**

5

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.

6

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.