Weeknight Turkey Dinner Traybake with Cranberry Gravy
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Ingredients
- 600 g turkey breast steaks
- 600 g baking potatoes
- 4 carrots, halved lengthways
- 300 g parsnips, peeled and diced
- 2 tbsp olive oil
- 200 ml chicken stock
- 3 tbsp cranberry sauce
- 1 tbsp plain flour
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 41.1 g
- Carbohydrate
- 47 g
- of which sugars
- 15.7 g
- Fat
- 8.9 g
- of which saturates
- 1.5 g
- Fibre
- 9.4 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the potatoes, carrots and parsnips with the olive oil and roast for 35-40 minutes, turning once.
- 2
Add the turkey breast steaks to the tray for the last 20 minutes, turning once, until cooked through with no pink remaining.
- 3
Meanwhile, whisk the plain flour into the chicken stock in a small pan, add the cranberry sauce, and simmer for 3-4 minutes until thickened into a gravy.
- 4
Serve the turkey and roasted vegetables with the cranberry gravy.
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