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Asian-style Sheet Pan Turkey Dinner https://www.metro.ca/userfiles/image/recipes/repas-dinde-asiatique-plaque-patisserie-11788.jpg PT45M PT1H00M PT1H45M
Preheat oven to 375°F. Line an 11 by 18-inch sheet pan with foilIn a large bowl, mix the stuffing ingredients until well incorporated. Let soak for 15 minutes, and spread an even layer on one half of the pan, making a well in the centre for the turkey.In a small bowl, mix together the melted butter with the rest of the herbs and spices. Rub the turkey with the butter mixture under the skin and over. Nestle turkey breast in the centre of the stuffing. Place in oven, and cook for 30 minutes.In a medium bowl, toss sweet potato with olive oil and salt and pepper and in a separate bowl do the same with the green beans.Remove sheet pan from oven, and add the sweet potatoes in overlapping slices, and green beans to the remaining half of sheet-pan evenly.Return pan to oven and continue cooking until the sweet potatoes and green beans are tender and the turkey reads 165°F on an instant-read thermometer when inserted, another 30-40 minutes.For the glaze melt the butter in a small saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.Toss veggies with half the glaze reserving the rest for serving with the turkey. Garnish with extra sliced green onions if you desire.Source: The Olive & Mango
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Stuffing: 1 small onion, finely chopped 2 garlic cloves, minced 1 teaspoon (5 ml) fresh ginger, minced 1 carrot, peeled, finely chopped 1 celery stalk, finely chopped 1 pound (0,45 kg) sourdough bread, cut into 1-inch cubes 1 1/2 cup (375 ml) chicken stock 2 tablespoons (30 ml) green onions, sliced 1 tablespoon (15 ml) chives, sliced 1 tablespoon (15 ml) soy sauce 2 eggs, lightly beaten Turkey: 4 tablespoons (60 ml) unsalted butter, softened or melted 2 tablespoons (30 ml) hoisin sauce 2 tablespoons (30 ml) soy sauce 1 tablespoon (15 ml) Shaoxing wine (or dry sherry) 1/2 teaspoon (2,5 ml) chinese 5 spices powder 3 garlic cloves, finely minced 2 green onions, finely sliced 1/2 teaspoon (2,5 ml) finely minced fresh ginger 2 pounds (0,9 kg) turkey breast, skin on Sweet potatoes: 1 pound (0,45 kg) sweet potatoes, scrubbed and thinly sliced on a mandolin 1 tablespoon (15 ml) olive oil salt and freshly ground black pepper, to taste Green Beans: 12 ounces (0,34 kg) green beans, trimmed 1 tablespoon (15 ml) olive oil salt and freshly ground black pepper, to taste Glaze: 4 tablespoons (60 ml) unsalted butter 2 garlic cloves, minced 2 tablespoons (30 ml) miso paste 3 tablespoons (45 ml) mirin (or dry sherry) 1 tablespoon (15 ml) maple syrup 1/4 teaspoon (1,25 ml) ground cinnamon
Asian-style Sheet Pan Turkey Dinner

Asian-style Sheet Pan Turkey Dinner

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4
Main course
0:45
Preparation
1:00
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Stuffing:
  • 1
    small onion, finely chopped
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  • 2
    garlic cloves, minced
  • 1 teaspoon
    (5 ml)
    fresh ginger, minced
  • 1
    carrot, peeled, finely chopped
  • 1
    celery stalk, finely chopped
  • 1 pound
    (0,45 kg)
    sourdough bread, cut into 1-inch cubes
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  • 1 1/2 cup
    (375 ml)
    chicken stock
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  • 2 tablespoons
    (30 ml)
    green onions, sliced
  • 1 tablespoon
    (15 ml)
    chives, sliced
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  • 1 tablespoon
    (15 ml)
    soy sauce
  • 2
    eggs, lightly beaten

  • Turkey:
  • 4 tablespoons
    (60 ml)
    unsalted butter, softened or melted
  • 2 tablespoons
    (30 ml)
    hoisin sauce
  • 2 tablespoons
    (30 ml)
    soy sauce
  • 1 tablespoon
    (15 ml)
    Shaoxing wine (or dry sherry)
  • 1/2 teaspoon
    (2,5 ml)
    chinese 5 spices powder
  • 3
    garlic cloves, finely minced
  • 2
    green onions, finely sliced
  • 1/2 teaspoon
    (2,5 ml)
    finely minced fresh ginger
  • 2 pounds
    (0,9 kg)
    turkey breast, skin on
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  • Sweet potatoes:
  • 1 pound
    (0,45 kg)
    sweet potatoes, scrubbed and thinly sliced on a mandolin
  • 1 tablespoon
    (15 ml)
    olive oil
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  • salt and freshly ground black pepper, to taste

  • Green Beans:
  • 12 ounces
    (0,34 kg)
    green beans, trimmed
  • 1 tablespoon
    (15 ml)
    olive oil
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  • salt and freshly ground black pepper, to taste

  • Glaze:
  • 4 tablespoons
    (60 ml)
    unsalted butter
  • 2
    garlic cloves, minced
  • 2 tablespoons
    (30 ml)
    miso paste
  • 3 tablespoons
    (45 ml)
    mirin (or dry sherry)
  • 1 tablespoon
    (15 ml)
    maple syrup
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  • 1/4 teaspoon
    (1,25 ml)
    ground cinnamon
Imprimer ma sélection

Preparation

Preheat oven to 375°F. Line an 11 by 18-inch sheet pan with foil

In a large bowl, mix the stuffing ingredients until well incorporated. Let soak for 15 minutes, and spread an even layer on one half of the pan, making a well in the centre for the turkey.

In a small bowl, mix together the melted butter with the rest of the herbs and spices. Rub the turkey with the butter mixture under the skin and over. Nestle turkey breast in the centre of the stuffing. Place in oven, and cook for 30 minutes.

In a medium bowl, toss sweet potato with olive oil and salt and pepper and in a separate bowl do the same with the green beans.

Remove sheet pan from oven, and add the sweet potatoes in overlapping slices, and green beans to the remaining half of sheet-pan evenly.

Return pan to oven and continue cooking until the sweet potatoes and green beans are tender and the turkey reads 165°F on an instant-read thermometer when inserted, another 30-40 minutes.

For the glaze melt the butter in a small saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.

Toss veggies with half the glaze reserving the rest for serving with the turkey. Garnish with extra sliced green onions if you desire.

Source: The Olive & Mango

Source : Metro

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