Turkey Braised in Red Wine

A gorgeous turkey casserole braised in red wine with pancetta and mushrooms. Perfect for a hearty winter supper.

Turkey Main Course Slow Cooked Red Wine Winter Casserole

Estimated Nutrition

Calories

637

kcal / serving

2548 kcal total

Carbs

26.1g

per serving

104.5 g total

Fat

28.2g

per serving

112.8 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for frying

GrainsCereals

100

Plain Flour

seasoned with sea salt and black pepper

Liquids

750

Red Wine

preferably Pinot Noir or Burgundy

Meat

piece

Turkey Leg

cut into thighs and drumsticks

piece

Turkey Wing

150

Pancetta

cut into thick dice

NutsSeeds

clove

Garlic

roughly chopped

handful

Thyme

fresh leaves

teaspoon

piece

sprig

handful

chopped

Vegetables

piece

Onion

roughly chopped

stalk

Celery

roughly chopped

piece

Carrot

roughly chopped

piece

Button Mushroom

piece

Baby Onion

peeled

stalk

Celery

sliced

Method

Combine marinade ingredients and turkey in a bowl and marinate for at least six hours.

Heat a casserole pan, brown 150g of pancetta in butter, and set aside.

Cook mushrooms and baby onions in the same pan until colored then set aside.

Strain the marinade into a bowl and discard the vegetables.

Coat the turkey in 100g of seasoned flour and brown in the hot pan.

Add mushrooms, onions, carrot, celery, herbs, and the strained liquid to the pan.

Simmer the casserole for one hour.

Rest for 15 minutes before stirring in parsley to serve.