Turkey Cranberry Casserole recipe
ingredients
3/4 - 1 cup (4 x 6 oz) 175 g pieces raw turkey, seasoned flour
3 tbsp oil
2 celery stalks, strings removed
2 large onions, quartered
2 tbsp cornflour
1 1/4 cup (1/2 pint) 300 ml chicken stock
8 oz (225 g) cranberry sauce
1 1/3 cup (100 g) mushrooms, quartered
3 tbsp oil
2 celery stalks, strings removed
2 large onions, quartered
2 tbsp cornflour
1 1/4 cup (1/2 pint) 300 ml chicken stock
8 oz (225 g) cranberry sauce
1 1/3 cup (100 g) mushrooms, quartered
method
1. Preheat the oven to 350°F (180°C) Gas Mk 4.
2. Roll the turkey pieces in the seasoned flour.
3. Heat the oil in a frying pan and fry the turkey until lightly browned.
4. Drain and place in a casserole dish.
5. Cut the celery into 1 inch (2.5 cm) lengths. Add the celery and onions to the frying pan and cook for 2-3 minutes.
6. Remove with a slotted spoon and place on top of the turkey.
7. Stir the cornflour into the frying pan and mix to a smooth paste.
8. Gradually add the stock and cranberry sauce.
9. Bring to the boil stirring constantly, then pour over the chicken and vegetables.
10. Cover and cook in the oven for 1 1/2 - 2 hours. Add the mushrooms 15 minutes before the end of the cooking time.
2. Roll the turkey pieces in the seasoned flour.
3. Heat the oil in a frying pan and fry the turkey until lightly browned.
4. Drain and place in a casserole dish.
5. Cut the celery into 1 inch (2.5 cm) lengths. Add the celery and onions to the frying pan and cook for 2-3 minutes.
6. Remove with a slotted spoon and place on top of the turkey.
7. Stir the cornflour into the frying pan and mix to a smooth paste.
8. Gradually add the stock and cranberry sauce.
9. Bring to the boil stirring constantly, then pour over the chicken and vegetables.
10. Cover and cook in the oven for 1 1/2 - 2 hours. Add the mushrooms 15 minutes before the end of the cooking time.
serving amount
serves 4
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