Thanksgiving Turkey Dinner
with Roasted Sweet Potatoes and Sprouts
- Hazelnuts
- Nuts
- Pecan Nuts
- Pistachio nuts
- Almonds
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Nuts
- May contain traces of allergens
Ingredients
25 grams
Hazelnuts
(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)
10 grams
Panko Breadcrumbs
12 grams
Plain Flour
½ sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
200 grams
Brussels Sprouts
30 grams
Dried Cranberries
2 unit(s)
British Turkey Steaks
1 unit(s)
Sweet Potato
1 bunch(es)
Sage
Not included in your delivery
20000 milliliter(s)
Water
Instructions
FC CHEF: TALK TO ME FIRST! Preheat your oven to 200 degrees. Chop the sweet potato into 2cm chunks (no need to peel) and pop on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden, 30-35 mins, turning halfway.
Meanwhile, halve, peel and finely slice the shallot. Pick the sage leaves from their stalks and roughly chop (discard the stalks). Roughly chop the hazelnuts. Trim the brussel sprouts then chop in half an pop on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out then set aside - we will roast them later.
Heat a drizzle of oil in a frying pan on medium heat and add the shallot. Cook, stirring, until soft, 3-4 mins. Stir in the sage, hazelnuts, cranberries and panko breadcrumbs then remove the pan from the heat. Stir through 1 tbsp oil per person - this will help the stuffing bind together and keep the turkey nice and moist! Season to taste with salt and pepper.
Lay the turkey steak on the chopping board and cover with a piece of clingfilm. Use a rolling pin or the base of a saucepan to bash it until 0.5cm thick all over. Repeat for the other steak(s). Divide the stuffing evenly between the turkey steaks, spreading it over one half of each steak, then fold the other half over to enclose it - like closing a book! (See photo) IMPORTANT: Remember to wash your hands after handling raw meat.
Wipe out the pan you used for the stuffing and return it to medium-high heat with a splash of oil. When hot, carefully lay in the stuffed turkey steaks and fry until golden, 2-3 mins on each side. Transfer to the tray with the sweet potato and return the tray to the middle shelf. Roast until cooked through, 8-10 mins. At the same time, roast the sprouts on the top shelf of the oven until tender and just crisp, 8-10 mins.
Meanwhile, return the frying pan to medium heat with a drizzle of oil if it's dry. Add the flour and stir into the oil for 30 seconds. Slowly whisk in the water (see ingredients for amount) and stock powder, bring to the boil then reduce the heat and simmer (whisking all the time!) until you have a smooth gravy. Serve the sweet potato, roasted sprouts and stuffed turkey with plenty of gravy. Happy Thanksgiving!
