Pan Seared Turkey Breast

in a Sweet Sage Butter Sauce with Roasted Potatoes and Kale

30 min

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Contains: Milk and Sulphites.

May Contain: Barley, Egg, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Tree Nuts, Triticale, and Wheat.

What We'll Send

Red Onion Diced 3/8"
Kale
Russet Potatoes
Cornstarch
Fresh Sage
White Cooking Wine
Turkey Breast
Garlic
Maple Syrup
Cracked Black Pepper
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 725
Fat 37g
Protein 39g
Carbohydrates 55g

Cooking Directions

0

Tip: At the end of Step 3, make sure heat is off when adding butter to sauce. Intense heat will cause sauce to split and appear greasy.

1

Cook Potatoes
-Heat oven to 425°F with one oven rack in the highest position and one oven rack in a lower position.
- Line 2 baking sheets with foil.
- Wash potatoes and cut into ½ inch cubes.
- Place on one baking sheet and toss with 1 tbsp. olive oil, and salt and pepper.
- Put in oven on the top rack. Set timer for 15 minutes.

2

Prepare Ingredients
- Wash kale and sage.
- Remove kale frogm stems, tear leaves into 2 inch pieces and place on second baking sheet.
- With clean hands, massage in 1 tbsp. oil and season lightly with salt.
- Pick and chop sage leaves.
- Drain turkey and pat dry with paper towel. Season with salt and pepper.
- Coat both sides evenly with cornstarch and set aside.
- Wash hands with hot soapy water.

3

Cook Turkey
- Heat 1 tbsp. oil in a large skillet over medium heat.
- Cook turkey for 4-5 minutes each side or until internal temperature of 165°F.
- Remove from skillet and set aside.
- Wipe skillet carefully with paper towel and add 1 tbsp. olive oil.
- Add red onion and garlic, and cook for 1 minute or until fragrant.
- Return turkey to skillet with white wine, maple syrup, sage and black pepper to taste
- Turn turkey over to coat evenly and simmer for about 1 minute. Turn off heat.
- Swirl 2 tbsp. butter to the skillet until mixed into sauce.

4

Cook Kale
- When timer goes off, put kale in oven on lower rack.
- Turn potatoes over and turn broiler on to 500°F. Cook for about 5 minutes or until crispy and golden.
- Monitor closely to prevent burning.

5

Serve
- Divide potatoes and kale onto serving plates.
- Place turkey next to vegetables and spoon sauce over top.
- Enjoy!

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