Hazelnut Crusted Turkey and Cranberry Sauce
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Hazelnut Crusted Turkey and Cranberry Sauce

Hazelnut Crusted Turkey and Cranberry Sauce

with broccolini and potato dauphinoise

A specially made festive recipe to enjoy this holiday season!

Total Time45 minutes
Cooking Time50 minutes


Serving amount

1 pack(s)


(Contains Wheat)

600 grams


100 grams

Bacon Lardons

10 grams


(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Vegetable Stock

75 grams


2 unit(s)


1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 unit(s)

Turkey Breast

1 sachet(s)

Cranberry Chutney

Not included in your delivery

to taste


to taste


to taste


to taste




to taste



Nutrition Values

Energy (kJ)3906 kJ
Energy (kcal)934 kcal
Fat34.4 g
of which saturates15.5 g
Carbohydrate96.9 g
of which sugars15.9 g
Dietary Fiber0.1 g
Protein65.6 g
Cholesterol0 mg
Salt3.41 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.


Oven dish
Baking Sheet with Baking Paper
Pot with Lid


Make the Dauphinoise
  • 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.
Roast the Veg
  • Meanwhile, trim the carrot 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.
Crumb the Turkey
  • 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.
Cook the Turkey
  • 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.
Make the Sauce
  • 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.
Finish and Serve
  • 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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