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Double Turkey and Stuffing with Guinness® Gravy

Double Turkey and Stuffing with Guinness® Gravy

and roasted carrot and parsnips
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Get 50% off your first box!
Calories
: 
656 kcal
Protein
: 
86.6g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Celery
  • Barley
  • Soya
Serving amount

640 grams

Irish Turkey Breast

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Onion

10 grams

Sage

2 unit(s)

Carrot

1 unit(s)

Parsnip

1 sachet(s)

Demi-Glace

(Contains: Celery)

150 grams

Green Beans

40 grams

Guinness® Paste

(Contains: Barley, Cereals containing gluten, Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Flour

Energy (kJ)2744 kJ
Energy (kcal)656 kcal
Fat5.8 g
of which saturates3.7 g
Carbohydrate65.9 g
of which sugars25.6 g
Dietary Fiber14.6 g
Protein86.6 g
Salt3.8 g
Potassium670.8 mg
Calcium101.8 mg
Iron1.5 mg
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.
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and chop the onion into small pieces.
  • Pick the sage leaves and finely chop. Discard the stalks. 
  • Trim the parsnips and carrots then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons. 
Roast the Veg
2
  • Pop the parsnips and carrots onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
  • After 10 mins, lay the turkey on the baking tray. Drizzle the turkey with oil and salt and pepper. Bake until golden and cooked through, 10-15. mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
Make the Gravy
3
  • Meanwhile, place a small pot over medium-high heat with a drizzle of oil. 
  • Once hot, add the onion and cook for 3-4 mins. Add the breadcrumbs and sage and cook until fragrant, 1-2 mins. Season to taste with salt and pepper.
  • Place a small pot over high heat with a drizzle of oil. 
  • Add the demi-glace, Guinness® stock paste, a knob of butter and 200ml water (per 2P). Bring to the boil for 1-2 mins.
Divide and Serve
4
  • Divide the roasted turkey and veg between plates.
  • Serve the stuffing alongside.
  • Top with the gravy.
Meal right image

Explore Similar Recipes

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