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Turkey with Chorizo and Cranberry Chutney

Turkey with Chorizo and Cranberry Chutney

with blue cheese salad

In this turkey recipe, the accompanying braised cabbage gets a glow up thanks to the addition of slightly spiced chorizo, tender pear and cranberry chutney.

Tags:
Protein Rich
•Calorie Smart
Allergens:
Milk

The quantities provided above are averages only.

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

90 grams

Chorizo

1 unit(s)

Pears

1 unit(s)

Cabbage

1 sachet(s)

Cranberry Chutney

320 grams

Irish Turkey Breast

55 grams

Blue Cheese

40 grams

Salad Leaves

500 grams

Baby Potatoes

Not included in your delivery

tsp

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2637 kJ
Energy (kcal)630 kcal
Fat21.5 g
of which saturates11.2 g
Carbohydrate49.5 g
of which sugars25.6 g
Dietary Fiber12 g
Protein62.3 g
Salt14.5 g
Potassium1214.7 mg
Calcium290.1 mg
Iron0.7 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.

Cooking Steps

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways, quartering any larger pieces, and pop onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
  • Halve the cabbage, remove the tough core, then roughly chop.
  • Halve, core and roughly chop the pear (peeling optional).
3
  • Place a pot over medium-high heat (no oil). 
  • Once hot, add the chorizo, cabbage and pear and fry for 5-6 mins. 
  • Stir through the cranberry chutney and allow to warm through.
  • Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
Cook the Turkey
4
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
5
  • Crumble the blue cheese.
  • Toss together with the salad leaves, salt, pepper and a drizzle of oil.
6
  • Divide the potatoes, turkey and blue cheese salad between plates.
  • To finish, spoon the chorizo, pear and cabbage chutney over the turkey