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Recipe

Turkey and vegetable casserole

Turkey doesn't just have to be for Christmas. Used in this hearty. vegetable-packed casserole it makes a nice change from chicken.

May 29, 2014 2:00pm
  • 20 mins preparation
  • 2 hrs 10 mins cooking
  • Serves 4
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Ingredients

Turkey and vegetable casserole
  • 30 gram butter
  • 1 tablespoon olive oil
  • 4 turkey wingettes
  • 1/2 cup seasoned flour
  • 3 rindless bacon rashers, chopped
  • 6 whole eschalots, peeled, halved
  • 1 carrot, roughly chopped
  • 1 stick celery, roughly chopped
  • 1 cup red wine
  • 1/2 cup chicken stock
  • 4 medium ripe tomatoes, roughly chopped
  • 1 sprig rosemary, plus extra, to serve
  • crusty bread, to serve

Method

Turkey and vegetable casserole
  • 1
    Heat butter and oil together in a large, heavy-based saucepan on high.
  • 2
    Toss turkey in flour to coat, shaking off excess. Add to pan and brown well on all sides. Remove turkey and set aside.
  • 3
    Add bacon to same pan with eschalots, carrot and celery. Cook for 3-4 minutes, until browned, stirring occasionally.
  • 4
    Return turkey to saucepan with wine. Bring to the boil. stirring. Add stock, tomatoes and rosemary. Simmer gently, covered, for 1 3/4 hours, until flesh is very tender. Remove lid and simmer for 15 minutes, until slightly thickened.
  • 5
    Remove flesh from wingettes. Discard bones and return meat to casserole. Season to taste. Reheat and serve with extra rosemary and crusty bread.

Notes

To vary this casserole, 250g halved button mushrooms can be added during the last 30 minutes of cooking.

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