Recipe

Turkey and winter vegetable casserole with stuffing balls

This turkey and winter vegetable casserole recipe is your one pot comfort food stop. Filled with healthy meat, veg and hearty homemade stuffing balls, this dish was made for chilly nights

Aug 13, 2017 10:15pm

By Jennene Plummer

20 mins preparation
1小时35分钟烹饪
Serves 4

This recipe first appeared inWoman's Day.

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Ingredients

1 tablespoon olive oil
2 turkey drumsticks (see recipe tip)
2 carrots, chopped
1 onion, sliced
2 celery stalks, sliced
1 tablespoon thyme leaves, plus extra to serve
2 tablespoon plain flour
3 cup chicken stock
3 potatoes, washed, cut into chunks
300 gram Brussels sprouts, trimmed, halved
2 tablespoon dried cranberries
toasted sourdough to serve

Stuffing balls

500 gram pork sausages, meat removed from casings
1/2 cup dried breadcrumbs
1/4杯蔓越莓
2 tablespoon thyme leaves

Method

1

Preheat oven to moderate, 180°C.
2

For the stuffing balls: In a food processor, pulse all ingredients until combined. Using damp hands, shape ¼ cup mixture into 8 balls.
3

In a large casserole dish, heat oil on high. Brown turkey for 6-8 minutes, turning. Transfer to a plate. In the same pan, sauté stuffing balls for 3-4 minutes until golden. Transfer to a plate.
4

In the same pan, sauté carrot, onion, celery and thyme for 4-5 minutes until just tender. Add flour and cook, stirring, for 1 minute. Return turkey to pan with stock and potatoes. Season. Bring to the boil.
5

Bake, covered, for 1 hour until cooked through and turkey is falling off the bone. Tear meat into large chunks, discarding bones, then stir meat through casserole.
6

Scatter sprouts and cranberries over. Bake, uncovered, for 10-15 minutes until sprouts are just cooked.
7

Serve casserole sprinkled with extra thyme and accompany with toasted sourdough.