Turkey Scaloppini and Savoury Mushroom Gravy
with Roasted Brussels Sprouts and Potatoes- Milk
- Sulphites
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
Ingredients
340 g
Turkey Breast Portions
300 g
Yellow Potato
113 g
Mushrooms
3 tbsp
Sour Cream
(Contains: Milk)
3 g
Garlic
1 unit
Chicken Broth Concentrate
1 tbsp
Unsalted Butter
(Contains: Milk)
7 g
Chives
227 g
Brussels Sprouts
1 tbsp
Cornstarch
(Contains: Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.**
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.
Divide turkey and roasted veggies between plates. Spoon pan gravy over top. Sprinkle with remaining chives.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The mushroom gravy was a standout, with many praising its deliciousness; some found the turkey a bit bland.
- Ease of prep: Simple and quick to prepare, though cooking times may need adjusting for thinly sliced turkey pieces.
- Suggestions: Consider adding more seasoning to the turkey and vegetables for extra flavor; reduce cooking time if turkey is very thin.
- Leftovers: The dish keeps well and makes for satisfying leftovers, with some noting generous turkey portions.
- Vegetables: Roasted Brussels sprouts were a hit, converting even skeptics; some suggested adding more for better balance.
