Name: Turkey and winter vegetable casserole with stuffing balls
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 turkey drumsticks (see recipe tip); 2 carrots, chopped; 1 onion, sliced; 2 celery stalks, sliced; 1 tablespoon thyme leaves, plus extra to serve; 2 tablespoon plain flour; 3 cup chicken stock; 3 potatoes, washed, cut into chunks; 300 gram Brussels sprouts, trimmed, halved; 2 tablespoon dried cranberries; toasted sourdough to serve; Stuffing balls; 500 gram pork sausages, meat removed from casings; 1/2 cup dried breadcrumbs; 1/4 cup cranberries; 2 tablespoon thyme leaves

Turkey and winter vegetable casserole with stuffing balls

This turkey and winter vegetable casserole recipe is your one pot comfort food stop. Filled with healthy meat, veg and hearty homemade stuffing balls, this dish was made for chilly nights

Serves 4

Prep

20M

Cook

1H 35M

Total

1H 55M

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This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon olive oil

2 turkey drumsticks (see recipe tip)

2 carrots, chopped

1 onion, sliced

2 celery stalks, sliced

1 tablespoon thyme leaves, plus extra to serve

2 tablespoon plain flour

3 cup chicken stock

3 potatoes, washed, cut into chunks

300 gram Brussels sprouts, trimmed, halved

2 tablespoon dried cranberries

toasted sourdough to serve

Stuffing balls

500 gram pork sausages, meat removed from casings

1/2 cup dried breadcrumbs

1/4 cup cranberries

2 tablespoon thyme leaves

Method

1.Preheat oven to moderate, 180°C.

2.For the stuffing balls: In a food processor, pulse all ingredients until combined. Using damp hands, shape ¼ cup mixture into 8 balls.

3.In a large casserole dish, heat oil on high. Brown turkey for 6-8 minutes, turning. Transfer to a plate. In the same pan, sauté stuffing balls for 3-4 minutes until golden. Transfer to a plate.

4.In the same pan, sauté carrot, onion, celery and thyme for 4-5 minutes until just tender. Add flour and cook, stirring, for 1 minute. Return turkey to pan with stock and potatoes. Season. Bring to the boil.

5.Bake, covered, for 1 hour until cooked through and turkey is falling off the bone. Tear meat into large chunks, discarding bones, then stir meat through casserole.

6.Scatter sprouts and cranberries over. Bake, uncovered, for 10-15 minutes until sprouts are just cooked.

7.Serve casserole sprinkled with extra thyme and accompany with toasted sourdough.