Seared Turkey Breast

with Pan Roasted Cranberry Stuffing, Roasted Vegetables and Gravy

Complex | 30 min

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Contains: Barley, Milk, Sulphites, and Wheat.

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Fresh Sage
Brussels Sprouts
Baby Peeled Carrots
Dried Cranberries
Unbleached Flour
Celery Diced 1/4"
Onion Diced 1/4"
Poultry Seasoning
Turkey Breast
Organic Chicken Stock Cube
White Cooking Wine
Ciabatta Bun
Herb Blend
Parsley Dried, Thyme Dried
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.

Nutritional Info Per Serving
Calories 882
Fat 32g
Protein 48g
Carbohydrates 97g

Cooking Directions


Roast Vegetables

Turn oven to 425°F. Line a baking sheet with foil. Wash Brussels sprouts, trim ends, and cut in half. Place Brussels sprouts on baking sheet with baby carrots. Toss vegetables with 2 tbsp. (4 tbsp for 4 servings) olive oil. Season to taste with salt and pepper. Put baking sheet in oven. Cook for 20-25 minutes, or until tender and becoming golden.


Prepare Stuffing

Meanwhile, cut ciabatta into ½ inch cubes. Wash, pick, and chop sage leaves. Heat 1 tbsp. (2 tbsp. for 4 servings) each of olive oil and butter in a large skillet over medium-high. Once hot, add onions and celery. Cook for 2 minutes or until tender. Season to taste with salt and pepper. Stir in poultry seasoning, half of the garlic and half of the sage for 1 minute or until fragrant. Transfer onion and celery mixture to a large mixing bowl with ½ cup (1 cup for 4 servings) water, cranberries, and ciabatta. Mix until water is absorbed. Add 1 tbsp. (2 tbsp for 4 servings) oil to same skillet over medium. Once hot, add stuffing to skillet. Cook for 12-15 minutes, turning a few times until stuffing is hot and edges become crispy. 


Begin Cooking Turkey

Heat a large skillet over medium. Drain turkey breast and pat dry with paper towel. Season with herb blend, salt and pepper. Add 1 tbsp. (2 tbsp. for 4 servings) each of olive oil and butter to skillet. Cook turkey breast for 2-3 minutes on each side until golden and crispy.


Prepare Gravy

Remove turkey from skillet and reduce heat to low.  In a measuring cup, mix 1 1/2 cup (3 cups for 4 servings) water, chicken stock cube and unbleached flour until evenly mixed. Add shallots to skillet. Cook for 1 minute or until beginning to soften. Stir in remaining garlic and sage until fragrant. Whisk in water mixture and white cooking wine. Bring to a simmer. Season to taste with salt and pepper. Reduce heat to low and put turkey breast into gravy. Simmer for 3-4 minutes, or until turkey is cooked to an internal temperature of 165°F.



Divide stuffing and vegetables onto plates. Divide turkey breast on the side and spoon gravy on top. Enjoy!

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