Name: Turkey Casserole with Apple, Cranberries and New Potatoes
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4
Cuisine: British
Ingredients: 800 g boneless turkey thigh, in 4 cm chunks; 1 tbsp flour; 1 tbsp oil; 600 g new potatoes, halved; 3 carrots, in chunks; 2 onions, cut into wedges; 2 sweet-sharp apples, in large wedges; 400 ml chicken stock; 1 tbsp mustard; 3 sprigs thyme (or 1 tsp dried); 1 bay leaf; 60 g dried cranberries; 1 tbsp cornflour; 100 ml cooking cream; salt and pepper; boiled green beans or red cabbage

Method

1
Dust the turkey with flour, salt and pepper and brown it briefly all over in hot oil in two batches; that gives you flavour and a thickened sauce.
2
Put the potatoes and carrots (optional) in the bottom of the slow cooker, where it's hottest. Lay the turkey on top and scatter the onion and apple over it.
3
Deglaze the pan with the stock, stir in the mustard and scrape up the browned bits. Pour this into the slow cooker and add the thyme, bay leaf and cranberries (optional).
4
Put the lid on and cook for 5–6 hours on LOW or 3–3½ hours on HIGH, until the potatoes are soft and the turkey reaches at least 75 °C in the centre.
5
Fish out the thyme and bay leaf and turn to HIGH. Mix the cornflour smooth with the cooking cream (optional) or 3 tbsp cold water, stir it into the casserole and cook for another 15–20 minutes until the sauce thickens. Season with salt and pepper.

Turkey Casserole with Apple, Cranberries and New Potatoes

Ingredients serves 4

To serve

Method