Turkey Cutlets with Garlic-Sage Gravy
plus Mashed Sweet Potatoes, Candied Pecans & Brussels Sprouts
- Tree Nuts
- Milk
- Wheat
Looking for a quick “all-in-one” Thanksgiving dinner? Try this delicious meal that hits every holiday note. Center stage are juicy turkey cutlets drizzled with velvety homestyle garlic and sage gravy. On the side are roasted Brussels sprouts and smooth, buttery mashed sweet potatoes topped with candied pecans to complete this festive feast.
Ingredients
2 unit
Sweet Potatoes
8 ounce
Brussels Sprouts
3 clove
Garlic
¼ ounce
Sage
1 tablespoon
Brown Sugar
1 teaspoon
Cinnamon
1 ounce
Pecans
(Contains: Tree Nuts)
10 ounce
Turkey Breast Cutlet
1 teaspoon
Garlic Powder
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Flour
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes into 1⁄2-inch pieces. • Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. • Reserve 1⁄2 cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm until ready to mash in Step 5.
• While sweet potatoes cook, trim and halve Brussels sprouts (quarter any larger sprouts). Peel and mince or grate garlic. Pick sage leaves from stems and mince.
• Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes. TIP: Tent sprouts with foil to keep warm until ready to serve. • Heat a large pan over medium-high heat. Add 2 TBSP water, brown sugar, 1⁄4 tsp cinnamon, and a pinch of salt (4 TBSP water and 1⁄2 tsp cinnamon for 4 servings); whisk to combine • Stir in pecans and cook, stirring constantly, until pecans are fragrant and glazed, 1-2 minutes. Turn off heat; transfer to a plate. Wash out pan.
• Pat turkey* dry with paper towels. Season all over with garlic powder, salt, and pepper. • Heat a large drizzle of oil in pan used for pecans over medium-high heat. Add turkey and cook until browned and cooked through, 5-8 minutes per side. TIP: Cook in batches if necessary; reduce heat and cover pan if turkey begins to brown too quickly. • Transfer turkey to a cutting board.
• Mash sweet potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt and pepper until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed. TIP: If you like a sweeter mash, stir in a pinch of white sugar! • Cover and set aside until ready to serve.
• Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pan over medium heat. Add garlic and half the sage. Cook, stirring, until fragrant, 30-60 seconds. • Add flour and cook, whisking, until flour is lightly browned, 1 minute. • Stir in stock concentrates and 3⁄4 cup water (11⁄4 cups for 4). Bring to a simmer and cook, stirring frequently, until slightly thickened, 2-4 minutes more.
• Slice turkey crosswise. • Divide turkey, sweet potatoes, and Brussels sprouts between plates. Garnish sweet potatoes with pecans. Drizzle turkey with as much gravy as you like and garnish with remaining sage. Serve with any remaining gravy on the side.
Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the holiday flavors, especially the garlic-sage gravy and candied pecans on sweet potatoes 🍲.
- Ease of prep: Some found it time-consuming, with tricky timing to keep all components hot; consider rearranging steps.
- Suggestions: Try oven-roasting turkey for juicier results; reduce garlic in gravy; add cranberry sauce for a festive touch.
- Portions: Several noted small turkey cutlets and sweet potatoes; consider supplementing for a heartier meal.
- Versatility: Great for small Thanksgiving gatherings; some enjoyed it as an early holiday meal or year-round option.
Reviews from our home cooks
This combo (except for the brussels sprouts, which get overcooked in the oven for the specified time) is great. My partner said he could eat the whole potful of mashed sweet potatoes, and I will make that dish again on my own. The turkey cutlets were nice, but the gravy was super! Best gravy I ever had.
This is one of my favorite combinations for Thanksgiving. I only wish I'd staged the dishes so they all finished at the same time, as the sides were a bit cold. I thought the mashed sweet potatoes didn't really need the glazed pecans, or maybe I didn't cook them long enough. I left out the sour cream. The gravy was fast and delicious. I swapped out gluten free flour and it was great. I made homemade cranberry sauce and everything was so tasty!
For a thanksgiving dinner this was pretty simple to make, although I threw in a lot of adjustments. Since I don't like supersweet, I candied the pecans and added them to the roasted brussels sprouts instead of the mashed sweet potatoes (those I added chopped scallions). It was good but I think would benefit from a dijon or honey-mustard drizzle to cut the sweet (also I do not think the cinnamon was necessary at all) so I'll remember that for leftovers. The cutlets were a nice portion and I liked having the fresh sage for the gravy - I didn't mince it but put in the leaves whole after I sauteed some chopped onion. Then I added the flour & stocks etc and it thickened beautifully. All in all I missed not having green beans but for no extra/premium charge this was a super option for t-giving!
This is the first Thanksgiving in ten years I'm not doing a traditional full bird dinner, and it's is the first year of a new tradition! This was absolutely amazing. All the Thanksgiving flavors without the Thanksgiving clean up!
This was the perfect thanksgiving dinner for a small party of 3. The gravy was the star of the meal but everything was excellent. I was so thankful for this easy and delicious holiday meal. Thank you!
What a great combo. The gravy was delicious and the candied pecans in the sweet potatoes were really special. Would love to see more recipes with turkey cutlets.
The sizes of the turkey cutlets were very different, one was very thick and one was very thin. The timing to cook both varied. One was still raw while the other was already cooked.
Took much longer than an hour, gravy wouldn't thicken and tasted burnt. Steps should be rearranged a bit so Brussels and potatoes aren't cold by the time turkey is done especially for more than two servings and cooking in batches.
Delicious meal! Love the garlic-sage gravy. Turkey was moist and the candied pecans were great on the mashed sweet potatoes.
This was good, but I should have trusted my instincts and cooked the turkey for even fewer minutes than the minimum listed here. It turned out okay, but it could have been even better with less cooking.
