Turkey, Cranberry & Cider Casserole

This delicious, creamy casserole is the perfect way to use your turkey. It freezes brilliantly too, so makes a good standby supper for days when you haven’t got time to spend hours in the kitchen.

Variations: If you don’t want to use cider, try using apple juice instead. For additional flavour and colour, add a few handfuls of spinach with the crème fraiche and allow it to wilt into the sauce.

  • 45 mins
  • Serves 6
  • Beginner


2 tbsp olive oil

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

3 tbsp flour

1 tsp dried parsley

8 shallots, peeled and halved

200g (7oz) button mushrooms

300ml (10½floz) English apple cider

200g (7oz) cranberry sauce

200g (7oz) Yeo Valley Crème Fraiche

2 tbsp fresh parsley, chopped


  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 mins. You may need to do this in batches.
  2. Stir in the shallots and mushrooms and brown lightly. Add the cider and cranberry sauce, bring to the boil then simmer, covered for 40 mins.
  3. Remove the lid, add the crème fraiche and simmer uncovered for a further 20 mins. If you fancy a thicker sauce mix 2tsp cornflour with 1tbsp water to make a smooth paste then add to the pan and simmer until thickened.
  4. Season with a little black pepper. Sprinkle over the fresh parsley and serve.

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