May Contain: Barley, Egg, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Tree Nuts, Triticale, and Wheat.
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.
-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.
- 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.
- 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.
- 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.
- Divide potatoes and kale onto serving plates.
- Place turkey next to vegetables and spoon sauce over top.