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

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.

Mains

Turkey casserole with cider and cranberries

Put your leftovers to good use with this turkey casserole recipe

Added on December 15, 2014

This creamy turkey casserole is the perfect way to use up your leftovers and it freezes brilliantly too

Serves 6

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.

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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.

Turkey

'If you don't want to use cider, use apple juice instead. For additional flavour and colour, add spinach with the créme fraîche and allow it to wilt into the sauce'