Hazelnut Crusted Turkey and Cranberry Sauce
with broccolini and potato dauphinoise
A specially made festive recipe to enjoy this holiday season!
Tags:
Egg(s) not included
Allergens:
Wheat
•Hazelnuts
•Milk
•Celery
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time50 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 unit(s)
Potatoes
100 grams
Irish Bacon Lardons
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Vegetable Stock
(Contains Celery)
75 grams
Broccolini
1 unit(s)
Carrot
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Irish Turkey Breast
1 sachet(s)
Cranberry Chutney
1 unit(s)
Parsnip
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
unit(s)
Egg
to taste
Butter
Nutrition Values
Energy (kJ)4046 kJ
Energy (kcal)967 kcal
Fat39.3 g
of which saturates16.4 g
Carbohydrate93.9 g
of which sugars15.9 g
Dietary Fiber0 g
Protein64.3 g
Cholesterol0 mg
Salt4.25 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Baking Sheet with Baking Paper
•Peeler
•Pot with Lid
Cooking Steps
1
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Peel and cut potatoes into ½ cm thick rounds.
- Add 125ml water (double for 4p), stock powder, potatoes and creme fraiche to a pot. Season with ¼ tsp salt and ¼ tsp pepper (double both for 4p).
- Bring to a boil, cover and simmer until parboiled, 12-18 mins. Stir occasionally.
- Transfer to an oven dish. Scatter over cheese and bacon. Place on a lined baking tray. Cook on the middle shelf for 15-20 mins.
2
- Meanwhile, trim the carrot and parsnip and halve lengthways. Chop into 1cm wide, 5cm long batons.
- Pop onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil. Roast on the top shelf until tender, 20-25 mins.
- Meanwhile, trim the bottom of the broccolini. Halve thick stems lengthways.
- When the veg has 10 mins left to cook, add the broccolini to the tray. Toss with salt, pepper and a drizzle of oil. Cook until tender, 10-12 mins.
3
- Meanwhile, finely chop the hazelnuts.
- Beat 1 egg (double for 4p) in a bowl.
- Add the breadcrumbs and nuts to another bowl. Season with ½ tsp salt (double for 4p) and pepper.
- Dip the turkey first in the egg and then the breadcrumbs. Ensure it's completely coated. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Once coated, transfer to a clean plate.
4
- Place a pan over high heat with enough oil to coat the bottom.
- Once hot, carefully lay the turkey into the pan.
- Reduce the heat to medium-high and fry until golden brown, 2-3 mins on each side.
5
- Transfer the turkey to the baking tray with the potatoes.
- Roast on the middle shelf of the oven until cooked through, 8-10 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Wipe the pan used to fry the turkey and return to medium-high heat.
- Add the cranberry chutney and 50ml of water (double for 4p) and simmer until thickened, 2-3 mins.
- Once thickened, stir in 1 tbsp of butter (double for 4p) until melted and combined.
6
- Share the hazelnut crusted turkey between plates.
- Drizzle over the cranberry butter sauce.
- Serve the broccolini, carrot and bacon dauphinoise alongside.
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