Edouardo Jordan's Turkey Feast serves 6 to 8
Thanksgiving

Edouardo Jordan's Turkey Feast

serves 6 to 8

Group Created with Sketch. 200 min
$16.87/SERVING
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 330 Cals/serving
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A Thanksgiving meal is never complete without hearty, warming sides! To complement our roast turkey breast and rich cornbread skillet, we’re making a piquant cranberry and pepper relish, creamy cheddar-mashed potatoes, and—to top it all—a luxurious, buttery smooth sage gravy. Looking for more Thanksgiving recipes and tips? Visit blog.blueapron.com
Includes:
• Spice-Roasted Turkey Breast
• Pimento Cheese Mashed Potatoes
• Sage Gravy & Cranberry Relish
• Roasted Carrots in Ginger Syrup
• Mushroom-Braised Greens
• Skillet Poblano Cornbread
• Peanut-Glazed Apple & Persimmon Crumble

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ingredients
Edouardo Jordan's Turkey Feast serves 6 to 8
Title
  • 2 Tbsps Smooth Peanut Butter Spread
  • 1 Persimmon
  • 1½ Tbsps Maple Syrup
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 5 Tbsps Light Brown Sugar
  • ⅔ cup All-Purpose Flour
  • ¼ cup Buttermilk
  • 2 Apples
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Poblano Pepper
  • ½ cup Sour Cream
  • 4 oz Smoked Gouda Cheese
  • 1 cup Cornbread Mix
  • 1 Yellow Onion
  • ¼ cup Chicken Demi-Glace
  • ⅔ cup Chicken Bone Broth
  • ¼ cup Sugar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 bunch Sage
  • 1 Shallot
  • ½ cup Butter
  • 2½ lbs Golden Potatoes
  • ¼ cup Cream
  • 1 oz Sweet Piquante Peppers
  • 4 oz White Cheddar Cheese
  • 1 head Garlic
  • ¼ cup Rice Flour
  • 4 oz Sweet Peppers
  • ¾ lb Cranberries
  • 1 Turkey Breast Roast
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Soy Sauce
  • ½ oz Dried Shiitake Mushrooms
  • 1 Red Onion
  • ½ lb Mushrooms
  • 2 bunches Collard Greens
  • 1½ lbs Carrots
  • 1 Piece Ginger
  • 3 Tbsps Golden Raisins
  • 1 bunch Parsley
  • 2 Tbsps Roasted Pistachios
  • 2 Tbsps Honey
Prepare the turkey
1 Prepare the turkey

The night before cooking, pat the turkey dry with paper towels, leaving the netting on. Season on all sides with salt, pepper, and the Southern spice blend. Transfer to an airtight container (or a large resealable bag) and refrigerate until ready to cook. 

Roast the turkey
2 Roast the turkey

Preheat the oven to 400°F. Line a sheet pan with foil. One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Thoroughly coat the prepared turkey in the softened butter. Transfer to the sheet pan. Roast 50 to 60 minutes, or until the turkey is browned and cooked through.* Transfer to a cutting board and let rest at least 20 minutes. Once rested, remove the netting. Halve lengthwise, then thinly slice crosswise. 

Prepare the cornbread ingredients
3 Prepare the cornbread ingredients

Preheat the oven to 400°F. Halve, peel, and medium dice the yellow onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the poblano pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.  

Cook the vegetables
4 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a  large bowl. 

Assemble & bake the cornbread
5 Assemble & bake the cornbread

To the bowl of cooked vegetables, add the cornbread mix, sour cream, half the grated gouda, and 1/3 cup of water. Mix until just combined. Transfer to an 8-inch oven-safe skillet (or baking dish) and spread into an even layer. Top with the remaining grated gouda. Bake 19 to 21 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving. 

Prepare the crumble ingredients
6 Prepare the crumble ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Medium dice the apples and persimmon, discarding the cores. In a bowl, combine the yogurt, 2 teaspoons of water, and half the powdered sugar (you will have extra). Whisk to thoroughly combine.

Make the crumb topping
7 Make the crumb topping

In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the brown sugar, quatre épices, 2 tablespoons of olive oil, and all but  1 tablespoon of the flour. Using a fork, mix the ingredients until thoroughly incorporated and large crumbs are formed. 

Cook the fruit
8 Cook the fruit

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Add the buttermilk (carefully, as the liquid may splatter), peanut butter spread, and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the diced apples and persimmon, remaining flour, and a pinch of salt. Cook, stirring occasionally, 4 to 5 minutes, or until the fruit is coated and slightly softened. Turn off the heat.

Assemble & bake the crumble
9 Assemble & bake the crumble

Transfer the cooked fruit to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Evenly top with the crumb topping. Bake, rotating the baking dish halfway through, 26 to 28 minutes, or until the crumb topping is golden brown and the fruit mixture is bubbling. Remove from the oven and let stand at least 10 minutes before serving. Serve the baked crumble garnished with the sweetened yogurt

Make the gravy
10 Make the gravy

Wash and dry the fresh produce. Pick the sage leaves off the stems, then finely chop the leaves. In a small pot, heat the butter on medium-high until melted. Add 1 tablespoon of rice flour (you will have extra). Cook, whisking constantly, 2 to 3 minutes, or until lightly browned and thoroughly combined. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the chopped sage leaves and stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired. 

Prepare the relish ingredients
11 Prepare the relish ingredients

Peel and finely chop the shallot. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. 

Make the relish
12 Make the relish

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cranberries, sugar, and 3/4 cup water. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is  thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Prepare the mashed potato ingredients
13 Prepare the mashed potato ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Medium dice the potatoes. Peel and roughly chop 3 cloves of garlic. Grate the cheddar on the large side of a box grater. Roughly chop the piquante peppers

Cook & mash the potatoes
14 Cook & mash the potatoes

Once boiling, add the diced potatoes and chopped garlic to the pot of water. Cook 20 to 22  minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to  the pot. Add the cream, grated cheddar, and chopped piquante peppers; season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.

Prepare & roast the carrots
15 Prepare & roast the carrots

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 400°F. Peel the carrots; halve crosswise, then halve lengthwise. Transfer to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining carrot ingredients
16 Prepare the remaining carrot ingredients

Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the pistachios. Roughly chop the parsley leaves and stems. 

Make the glaze & finish the carrots
17 Make the glaze & finish the carrots

Once the carrots have roasted about 20 minutes, in a small pot (or pan), combine the chopped ginger, raisins, honey (kneading the packet before opening), a big pinch of salt, and 1/4 cup of water. Cook on  medium-high, stirring frequently, 4 to 5 minutes, or until thickened to a syrup-like consistency. Transfer to a large bowl. Immediately add the roasted carrots; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the glazed carrots garnished with the chopped pistachios and chopped parsley

Prepare the collard greens ingredients
18 Prepare the collard greens ingredients

Place the dried mushrooms in a bowl; add 3 cups of hot water and set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Thinly slice the fresh mushrooms. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. 

Braise the collard greens
19 Braise the collard greens

Reserving the liquid, drain the rehydrated mushrooms. Transfer to a cutting board; roughly chop. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced onion, sliced mushrooms, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped rehydrated mushrooms, reserved liquid, chopped collard greens, and soy sauce. Cover the pot and cook, without stirring, 8 to 10 minutes, or until the greens are wilted. Uncover the pot and continue to cook, stirring occasionally, 18 to 20 minutes, or until the greens are tender and the liquid is reduced in volume by half. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

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Get This Recipe Delivered
Prepare the turkey
1 Prepare the turkey

The night before cooking, pat the turkey dry with paper towels, leaving the netting on. Season on all sides with salt, pepper, and the Southern spice blend. Transfer to an airtight container (or a large resealable bag) and refrigerate until ready to cook. 

2 Roast the turkey

Preheat the oven to 400°F. Line a sheet pan with foil. One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Thoroughly coat the prepared turkey in the softened butter. Transfer to the sheet pan. Roast 50 to 60 minutes, or until the turkey is browned and cooked through.* Transfer to a cutting board and let rest at least 20 minutes. Once rested, remove the netting. Halve lengthwise, then thinly slice crosswise. 

Roast the turkey
Prepare the cornbread ingredients
3 Prepare the cornbread ingredients

Preheat the oven to 400°F. Halve, peel, and medium dice the yellow onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the poblano pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.  

4 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a  large bowl. 

Cook the vegetables
Assemble & bake the cornbread
5 Assemble & bake the cornbread

To the bowl of cooked vegetables, add the cornbread mix, sour cream, half the grated gouda, and 1/3 cup of water. Mix until just combined. Transfer to an 8-inch oven-safe skillet (or baking dish) and spread into an even layer. Top with the remaining grated gouda. Bake 19 to 21 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving. 

6 Prepare the crumble ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Medium dice the apples and persimmon, discarding the cores. In a bowl, combine the yogurt, 2 teaspoons of water, and half the powdered sugar (you will have extra). Whisk to thoroughly combine.

Prepare the crumble ingredients
Make the crumb topping
7 Make the crumb topping

In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the brown sugar, quatre épices, 2 tablespoons of olive oil, and all but  1 tablespoon of the flour. Using a fork, mix the ingredients until thoroughly incorporated and large crumbs are formed. 

8 Cook the fruit

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Add the buttermilk (carefully, as the liquid may splatter), peanut butter spread, and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the diced apples and persimmon, remaining flour, and a pinch of salt. Cook, stirring occasionally, 4 to 5 minutes, or until the fruit is coated and slightly softened. Turn off the heat.

Cook the fruit
Assemble & bake the crumble
9 Assemble & bake the crumble

Transfer the cooked fruit to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Evenly top with the crumb topping. Bake, rotating the baking dish halfway through, 26 to 28 minutes, or until the crumb topping is golden brown and the fruit mixture is bubbling. Remove from the oven and let stand at least 10 minutes before serving. Serve the baked crumble garnished with the sweetened yogurt

10 Make the gravy

Wash and dry the fresh produce. Pick the sage leaves off the stems, then finely chop the leaves. In a small pot, heat the butter on medium-high until melted. Add 1 tablespoon of rice flour (you will have extra). Cook, whisking constantly, 2 to 3 minutes, or until lightly browned and thoroughly combined. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the chopped sage leaves and stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the gravy
Prepare the relish ingredients
11 Prepare the relish ingredients

Peel and finely chop the shallot. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. 

12 Make the relish

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cranberries, sugar, and 3/4 cup water. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is  thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the relish
Prepare the mashed potato ingredients
13 Prepare the mashed potato ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Medium dice the potatoes. Peel and roughly chop 3 cloves of garlic. Grate the cheddar on the large side of a box grater. Roughly chop the piquante peppers

14 Cook & mash the potatoes

Once boiling, add the diced potatoes and chopped garlic to the pot of water. Cook 20 to 22  minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to  the pot. Add the cream, grated cheddar, and chopped piquante peppers; season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Prepare & roast the carrots
15 Prepare & roast the carrots

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 400°F. Peel the carrots; halve crosswise, then halve lengthwise. Transfer to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

16 Prepare the remaining carrot ingredients

Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the pistachios. Roughly chop the parsley leaves and stems. 

Prepare the remaining carrot ingredients
Make the glaze & finish the carrots
17 Make the glaze & finish the carrots

Once the carrots have roasted about 20 minutes, in a small pot (or pan), combine the chopped ginger, raisins, honey (kneading the packet before opening), a big pinch of salt, and 1/4 cup of water. Cook on  medium-high, stirring frequently, 4 to 5 minutes, or until thickened to a syrup-like consistency. Transfer to a large bowl. Immediately add the roasted carrots; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the glazed carrots garnished with the chopped pistachios and chopped parsley

18 Prepare the collard greens ingredients

Place the dried mushrooms in a bowl; add 3 cups of hot water and set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Thinly slice the fresh mushrooms. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. 

Prepare the collard greens ingredients
Braise the collard greens
19 Braise the collard greens

Reserving the liquid, drain the rehydrated mushrooms. Transfer to a cutting board; roughly chop. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced onion, sliced mushrooms, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped rehydrated mushrooms, reserved liquid, chopped collard greens, and soy sauce. Cover the pot and cook, without stirring, 8 to 10 minutes, or until the greens are wilted. Uncover the pot and continue to cook, stirring occasionally, 18 to 20 minutes, or until the greens are tender and the liquid is reduced in volume by half. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.