Turkey and cranberry casserole

Average: 4.3 (3 votes)

If you don’t want to use cider, simply substitute organic apple juice instead. For additional flavour and colour add a few handfuls of spinach with the crème fraiche and allow it to wilt in the sauce. 


Nutritional Information per portion: calories 539kcal, carbohydrates 23.6g, total sugars 15.6g, protein 44.9g, total fats 28.6g, saturated fats 13.4g, fibre 0.8g, sodium 0.11g, calcium 63mg

Per 100g  calories 167kcal, carbohydrates 7.3g, total sugars 4.8g, protein 13.9g, total fats 8.9g, saturated fat 4.1g, fibre 0.3g, sodium 0.035g, calcium 19mg

  1. 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.  You may need to do this 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. 
  2. Remove the lid, add the crème fraiche and simmer uncovered for a further 20 minutes.  If you fancy a thicker sauce mix 2tsp corn flour with 1tbsp water to make a smooth paste then add to the pan and simmer until thickened.
  3. Season with a little black pepper.  Sprinkle over the fresh parsley and serve.   

2tbsp olive oil

900g (1lb 15oz) organic turkey thigh, diced

3tbsp flour

1tsp dried parsley

8 organic shallots, peeled and halved

200g (7oz) organic button mushrooms

300ml (10½floz) organic English apple cider

200g (7oz) organic cranberry sauce

200g (7oz) organic crème fraiche

2tbsp fresh parsley, chopped

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