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Basil Pesto and Cheese Crusted Turkey

Basil Pesto and Cheese Crusted Turkey

with garlicky kale chips and mash

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The herby pesto crust adds something that extra bit special to the baked turkey breast in this dinnertime dream of a dish.

Tags:

Protein Rich

•Calorie Smart

•Family Friendly

Allergens:

Barley

•Cereals containing gluten

•Wheat

•Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

80 grams

Kale

30 grams

Green Pesto

1 unit(s)

Garlic

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

600 grams

Potatoes

50 grams

Grated Cheese

(Contains: Milk)

320 grams

Irish Turkey Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk

Nutrition Values

Energy (kJ)2568 kJ

Energy (kcal)614 kcal

Fat16.6 g

of which saturates7.6 g

Carbohydrate62 g

of which sugars3.8 g

Dietary Fiber9 g

Protein54 g

Salt2 g

Potassium1028.7 mg

Calcium10.8 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.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Potato Masher

•Colander

•Pot with Lid

Cooking steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of water.
Strip the leafy part of the kale from the stem and chop into bite-sized pieces. Discard the stems.
Peel and grate the garlic (or use a garlic press).
Chop the potatoes into 2cm chunks (peeling optional).
In a small bowl, toss the kale and garlic with salt, pepper and a drizzle of oil.

Make the Mash

2

Add the stock and potatoes to the water and cook until fork tender, 12-18 mins.
Once cooked, drain in a colander and return to the pot, off the heat.
Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
Cover to keep warm.

Bake the Turkey

3

Lay the turkey on a lined baking tray.
Spread the pesto on the turkey and sprinkle the cheese on top.
Bake until golden and cooked through, 12-16 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
When the turkey has cooked for 6-8 mins, remove from the oven and spread the kale out on the tray.
Return to the oven for the remaining 6-8 mins.

Divide and Serve

4

Divide the tukey and kale chips between plates.
Serve with creamy mash alongside.

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