Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.

  • Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.

  • Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.

  • Reduce heat to 400 degrees F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.


Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

364 calories; protein 31.4g; carbohydrates 43g; dietary fiber 3.2g; sugars 16.3g; fat 8.1g; saturated fat 0.8g; cholesterol 70.3mg; vitamin a iu 1114.4IU; vitamin c 28.8mg; folate 52.6mcg; calcium 72.3mg; iron 3.8mg; magnesium 53.2mg; potassium 948.3mg; sodium 361.6mg; thiamin 0.1mg; added sugar 13g.

Reviews (2)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
FULL OF FLAVOR No adjustments needed! Pros: Easy to make fast delicious and healthy! Read More
Rating: 3 stars
good flavor some adjustment to cooking methods Sliced leeks burn at such high roasting temperatures. I put vegetables and meat in a pyrex baking dish which I covered with foil. I added a little water to the mustard/honey sauce and made sure cutlets and potatoes had plenty of it. I then covered the dish with foil so the potatoes and cutlets would cook without drying out. Pros: nutritious and unusual Cons: directions need adjustments Read More
Rating: 3 stars
If using chix tenders double cooking time to 0 min. Begin Turk cook w/ pots. Read More