Ingredients
- Garlic 4 cloves
- Cranberry sauce 150g
- Dijon mustard 2 tbsp
- Spinneysfood Organic Natural Honey 1 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Turkey marylands (thigh and leg) 2
- Spinneysfood Fresh Thyme A handful
- Brussels sprouts 500g
- Spinneysfood Fresh Sage A
- Waitrose Mashed Potato 450g
- Spinneysfood Fresh Chives A handful
Nutrition (Per serving)
- Calories 1036
- Fat 45g
- Saturates 12g
- Protein 111g
- Carbs 41g
- Sugars 16g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cranberry-glazed turkey marylands with brussels sprouts
American 5 Mins Prep · 25 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
- Mince 2 garlic cloves and place it in a small bowl with the cranberry sauce, Dijon mustard, honey, 1 tbsp olive oil, salt and pepper until well combined.
- Place the turkey legs in the baking tray and brush the cranberry glaze generously over the turkey. Bake for 10 minutes at 190°C, gas mark 5.
- Halve the Brussels sprouts and toss them into a bowl. Mince the remaining garlic and add into the bowl along with 2 tbps olive oil, salt, pepper and sage leaves. Spread the Brussels sprouts in the baking tray with the turkey legs in a single layer, cut side down so that they caramelise. Top with the fresh thyme. Place the tray in the oven and roast for 15 minutes.
- Meanwhile, heat the mashed potatoes according to the package instructions. Finely chop the chives and stir them into the potatoes.
- Once the turkey is cooked, rest for a few minutes before serving.
- Serve the cranberry-glazed turkey with the roasted Brussels sprouts and creamy mashed potato.