with Cranberry Spread and Gravy
This feast features roasted turkey accompanied by velvety mashed potatoes, roasted sweet potatoes, savoury gravy and tangy-sweet cranberry sauce. This classic dinner is a timeless celebration of comfort, warmth and the joy of sharing a meal with loved ones. Ingredients: Turkey breast roast • Russet potato • Sweet potato • Butternut squash • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Sugar snap peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yellow onion • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Pecans • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Herb mix (sage, thyme).
Allergens
Utensils
Tags
Turkey Breast Roast
680 g
Sugar Snap Peas
113 g
Russet Potato
2 unit(s)
Chicken Broth Concentrate
2 unit(s)
Cranberry Spread
8 tbsp
Sweet Potato
1 unit(s)
Butternut Squash, cubes
170 g
Sage and Thyme
14 g
Garlic Spread
2 tbsp
Cream
56 mL
Onion, chopped
56 g
Pecans
28 g
Unsalted Butter
3 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Oil
1 tbsp
All-Purpose Flour
1 tbsp
- Strip 1 tbsp (2 tbsp) thyme leaves from the stems.
- Thinly slice sage leaves.
- Pat turkey dry with paper towels, then arrange in an 8x8-inch (9x13 -inch) baking dish. Drizzle with 1/2 tbsp oil (1 tbsp). Season all over with half the thyme, half the sage, 1/2 tsp salt (1 tsp) and 1/4 tsp (1/2 tsp) pepper.
- Roast turkey in the middle of the oven until golden brown and cooked through, 18-25 min.
- When turkey is done, transfer to a plate to rest for 5-10 min.
- Peel, then cut sweet potatoes into 1-inch pieces.
- Peel, then cut potatoes into 2-inch pieces.
- Add sweet potatoes, squash and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
- Add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high.
- Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
- Mash cream and garlic spread into potatoes until smooth.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sugar snap peas and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and pecans. Cook, stirring often, until pecans are fragrant and sugar snap peas are tender-crisp, 1 min. Season with salt and pepper.
-
Add 2 tbsp (4 tbsp) butter, onions, remaining sage and remaining thyme to a small pot.
Cook, stirring often, until onions soften, 3-4 min.
Sprinkle 1 tbsp (2 tbsp) flour over onions. Cook, stirring often, until onions are coated, 1 min. Add 1 cup (2 cup) water, broth concentrate and any drippings from turkey. Cook, stirring often, until gravy thickens slightly, 2-3 min.
Thinly slice turkey.
Divide sugar snap peas, roasted potatoes and squash, mashed potatoes and turkey between plates.
Serve gravy and cranberry spread alongside.
1450
kcal
Calories
78
g
Fat
27
g
Saturated Fat
119
g
Carbohydrate
47
g
Sugar
11
g
Dietary Fiber
77
g
Protein
285
mg
Cholesterol
1970
mg
Sodium
1
g
Trans Fat
2600
mg
Potassium
250
mg
Calcium
8.5
mg
Iron
with Herby Mushrooms and Brussels Sprouts
