Savoury Leek and Mushroom Turkey
with buttery mash and scallionCalories
:
769 kcalProtein
:
51.2g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Egg
- Mustard
- Cereals containing gluten
- Wheat
- Milk
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
600 grams
Potatoes
250 grams
Mushrooms
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
2 sachet(s)
Worcester Sauce
(Contains: Soya)
1 unit(s)
Scallion
1 unit(s)
Leek
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3219 kJ
Energy (kcal)769 kcal
Fat23.6 g
of which saturates11.1 g
Carbohydrate89.1 g
of which sugars11.7 g
Dietary Fiber36.6 g
Protein51.2 g
Salt1.6 g
Trans Fat0.1 g
Potassium1279.2 mg
Calcium65.7 mg
Iron0.6 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
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork-tender, 12-18 mins.
- Once cooked, drain the potatoes 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.
2
- To a small bowl, add the breadcrumbs and 2 tbsp oil (per 2P). Season with salt and pepper and mix well to combine.
- Pop the turkey onto a lined baking tray and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Spoon the mayo over the top of each turkey breast.
- Top with the breadcrumb mixture then press it down firmly with the back of a spoon.
3
- When the oven is hot, roast the turkey on the top shelf until cooked through and golden on top, 10-15 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
4
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Trim the leek and thinly slice widthways.
- Trim and thinly slice the scallion.
5
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the mushrooms and leek until softened, 4-5 mins.
- Add the creme fraiche, garlic, Worcester sauce and 25ml water (per 2P). Bring to the boil.
- Simmer until the mushrooms are softened and the sauce has thickened, 6-8 mins. Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt and pepper.
6
- Divide the mash between plates.
- Serve the crumbed turkey alongside.
- Drizzle the mushroom sauce over the top.
- Finish with a scattering of sliced scallion.
