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Turkey Scaloppini and Savoury Mushroom Gravy

Turkey Scaloppini and Savoury Mushroom Gravy

with Roasted Brussels Sprouts and Potatoes

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Nothing says comfort food like pan-roasted turkey and a hearty veggie medley of roasted Brussels sprouts and potatoes. Served with a drizzle of a rich mushroom pan sauce, you'll be licking your plate clean!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Calorie Smart (650kcal or less)
Allergens:Milk/LaitSulphites/Sulfite

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 Scallopini

300 g

Yellow Potato

113 g

Mushrooms

3 tbsp

Sour Cream

(ContainsMilk/Lait)

3 g

Garlic

1 unit

Chicken Broth Concentrate

1 tbsp

Unsalted Butter

(ContainsMilk/Lait)

7 g

Chives

227 g

Brussels Sprouts

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber8 g
Protein50 g
Cholesterol120 mg
Sodium550 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Halve Brussels sprouts. Cut potatoes into 1/4-inch pieces. Add potatoes, Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange evenly into a single layer. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min.

2

While veggies roast, peel, then mince or grate garlic. Thinly slice chives. Thinly slice mushrooms. Pat turkey dry with paper towels, then season with salt and pepper.

3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, until golden-brown, 3-4 min per side.

4

Remove the pan from heat. Transfer turkey to another baking sheet. Roast in the top of the oven, until turkey is cooked through, 10-12 min.**

5

While turkey roasts, heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and garlic. Cook, stirring often, until mushrooms soften, 2-3 min. Stir together 3/4 cup water (dbl for 4 ppl), cornstarch and broth concentrate in a small bowl. Add cornstarch stock mixture to the pan. Cook, stirring often, until gravy thickens slightly, 3-4 min. Remove pan from heat, then stir in sour cream and half the chives. Season with salt and pepper.

6

Divide turkey and roasted veggies between plates. Spoon pan gravy over top. Sprinkle with remaining chives.