Turkey Cutlets with Garlic-Sage Gravy
plus Mashed Sweet Potatoes, Candied Pecans & Brussels Sprouts
Looking for a quick “all-in-one” Thanksgiving dinner? Try this delicious meal that hits every holiday note. Center stage are juicy turkey cutlets drizzled with velvety homestyle garlic and sage gravy. On the side are roasted Brussels sprouts and smooth, buttery mashed sweet potatoes topped with candied pecans to complete this festive feast.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
8 ounce
Brussels Sprouts
3 clove
Garlic
¼ ounce
Sage
1 tablespoon
Brown Sugar
1 teaspoon
Cinnamon
1 ounce
Pecans
(Contains Tree Nuts)
10 ounce
Turkey Breast Cutlet
1 teaspoon
Garlic Powder
3 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Flour
(Contains Wheat)
2 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes into 1⁄2-inch pieces. • Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. • Reserve 1⁄2 cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm until ready to mash in Step 5.
• While sweet potatoes cook, trim and halve Brussels sprouts (quarter any larger sprouts). Peel and mince or grate garlic. Pick sage leaves from stems and mince.
• Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes. TIP: Tent sprouts with foil to keep warm until ready to serve. • Heat a large pan over medium-high heat. Add 2 TBSP water, brown sugar, 1⁄4 tsp cinnamon, and a pinch of salt (4 TBSP water and 1⁄2 tsp cinnamon for 4 servings); whisk to combine • Stir in pecans and cook, stirring constantly, until pecans are fragrant and glazed, 1-2 minutes. Turn off heat; transfer to a plate. Wash out pan.
• Pat turkey* dry with paper towels. Season all over with garlic powder, salt, and pepper. • Heat a large drizzle of oil in pan used for pecans over medium-high heat. Add turkey and cook until browned and cooked through, 5-8 minutes per side. TIP: Cook in batches if necessary; reduce heat and cover pan if turkey begins to brown too quickly. • Transfer turkey to a cutting board.
• Mash sweet potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt and pepper until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed. TIP: If you like a sweeter mash, stir in a pinch of white sugar! • Cover and set aside until ready to serve.
• Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pan over medium heat. Add garlic and half the sage. Cook, stirring, until fragrant, 30-60 seconds. • Add flour and cook, whisking, until flour is lightly browned, 1 minute. • Stir in stock concentrates and 3⁄4 cup water (11⁄4 cups for 4). Bring to a simmer and cook, stirring frequently, until slightly thickened, 2-4 minutes more.
• Slice turkey crosswise. • Divide turkey, sweet potatoes, and Brussels sprouts between plates. Garnish sweet potatoes with pecans. Drizzle turkey with as much gravy as you like and garnish with remaining sage. Serve with any remaining gravy on the side.
Turkey is fully cooked when internal temperature reaches 165°.
