Turkey and red wine casserole

Turkey and red wine casserole


6 people made this

About this recipe: Lean meat and chunky vegetables make this dish both healthy and satisfying. Try serving with Potatoes Boulangère (on this website) or French bread.

Brenda Houghton

Serves: 4 

  • 2 tablespoons plain white flour
  • Salt and black pepper
  • 500 g (1 lb 2 oz) turkey steaks
  • 2 rashers back bacon, rind cut off
  • 2 tablespoons olive oil
  • 250 g (9 oz) baby carrots
  • 1 stick celery, chopped
  • 250 g (9 oz) button mushrooms
  • 250 g (9 oz) shallots, left whole
  • 750 ml (1 pint 7 fl oz) light red wine
  • 600-700 ml (1 pint-1 pint 5 fl oz) chicken stock
  • 4 large cloves garlic, chopped
  • 1 large bouquet garni, or 4 sprigs of fresh parsley or thyme and 1 bay leaf tied together
  • To garnish: sprigs of fresh chervil or parsley

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Put the flour, salt and pepper into a large plastic bag. Cut the turkey into 2.5 cm (1 in) cubes, add them to the bag and shake to coat them evenly.
  2. Cut the bacon into strips and put them into a flameproof casserole over a very low heat. Fry the bacon until the fat melts in the pan, stirring frequently, then remove it and set it aside.
  3. Add 1 tablespoon of the oil to the bacon fat and fry the turkey over a medium heat for 2-3 minutes until lightly browned all over: if it starts to burn, add 1 tablespoon of water to the pan and stir. Remove the turkey and set it aside.
  4. Add the remaining oil to the casserole and cook the carrots, celery, mushrooms and shallots for about 5 minutes, or until softened and lightly browned. Remove them and set aside.
  5. Increase the heat, add the wine and scrape up the sticky meat juices. Boil the mixture until it has reduced by half, then add the stock, return to the boil and cook until it has reduced by a third.
  6. Return the bacon, turkey and vegetables to the casserole with the garlic and bouquet garni or the bunch of herbs. Reduce the heat and simmer, uncovered, for 20-30 minutes until the turkey is tender and the sauce is quite dark and syrupy. Remove the bouquet garni, or herbs, and serve garnished with fresh herbs.

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Reviews (2)


Used different ingredients. Didn't have mushroom or celery so used a green and a red pepper instead. - 30 May 2011


This was quite yummy, although I didn't wait quite as long as supposed to to get the thick sauce. We used the leftover sauce as stock the next day in a risotto The turkey was a little chewy, but the small pieces were fine, so I should have cut it up a bit more - 30 May 2011

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