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
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Salt and Pepper*
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.