Heat the oil in a large casserole dish. Place the flour and parsley on a large plate and roll the turkey in the flour to coat. Add to the pan and brown for 5-8 minutes. This may need to be done in batches.
Stir in the shallots and mushrooms and brown lightly. Add the cider and cranberry sauce, bring to the boil then simmer, covered for 40 minutes.
Remove the lid, add the créme fraîche and simmer uncovered for a further 20 minutes. For a thicker sauce mix 2 tsp cornflour with 1 tbso water to make a smooth paste, then add to the pan and simmer until thickened.
Season with a little black pepper. Sprinkle over the fresh parsley and serve.
You will need
Olive oil 2 tbsp
Raw turkey thigh 900g, diced
Flour 3 tbsp
Dried parsley 1 tsp
Shallots 8, peeled and halved
Button mushrooms 200g
English apple cider 300ml
Cranberry sauce 200g
Créme fraîche 200g
Fresh parsley 2tbsp chopped
Method
Heat the oil in a large casserole dish. Place the flour and parsley on a large plate and roll the turkey in the flour to coat. Add to the pan and brown for 5-8 minutes. This may need to be done in batches.
Stir in the shallots and mushrooms and brown lightly. Add the cider and cranberry sauce, bring to the boil then simmer, covered for 40 minutes.
Remove the lid, add the créme fraîche and simmer uncovered for a further 20 minutes. For a thicker sauce mix 2 tsp cornflour with 1 tbso water to make a smooth paste, then add to the pan and simmer until thickened.
Season with a little black pepper. Sprinkle over the fresh parsley and serve.
Heat the oil in a large casserole dish. Place the flour and parsley on a large plate and roll the turkey in the flour to coat. Add to the pan and brown for 5-8 minutes. This may need to be done in batches.
Stir in the shallots and mushrooms and brown lightly. Add the cider and cranberry sauce, bring to the boil then simmer, covered for 40 minutes.
Remove the lid, add the créme fraîche and simmer uncovered for a further 20 minutes. For a thicker sauce mix 2 tsp cornflour with 1 tbso water to make a smooth paste, then add to the pan and simmer until thickened.
Season with a little black pepper. Sprinkle over the fresh parsley and serve.