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.
Ingredients
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
Try it with...
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 mins. 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 mins.
- 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.
- Season with a little black pepper. Sprinkle over the fresh parsley and serve.
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