Corinne Rachelle’s Turkey Caserole
Stove Top Turkey Casserole - Serves 4
I had never been to a Thanksgiving dinner until I moved to Israel, then it became part of my yearly calendar. For 15 Thanksgivings, this very British lady would arrive, along with my stove top Turkey casserole and sweet potato pie! Now that my son lives in the Midwest and my grandchildren are American, recognising what one is grateful for has become even more of a family tradition. This stove top casserole is so quick to make and really delicious !
Ingredients
500g diced turkey thigh meat
1tbsp flour (use any type I use up my potato flour from Pesach)
½ teaspoon celery salt
1 teaspoon garlic powder
1 large red onion chopped
1 tbsp olive oil
3 garlic cloves
2 sticks celery, chopped
2 large carrots, peeled and cut into bite-sized chunks
I leek washed and sliced
¼ teaspoon mixed spice
¼ teaspoon ground ginger
I/2 cup fresh parsley chopped
½ cup fresh chopped coriander
250ml red wine
1 tbsp tomato puree
100ml chicken stock
½ teaspoon salt
½ teaspoon Freshly ground black pepper
Method
Put the flour in a plastic bag add the celery salt and garlic powder, give it a shake then add the turkey meat, shake it till covered and set aside
Peel and thinly slice the onion, leaks and garlic then sauté in the oil over a low heat in use a good thick bottom pot with a lid or a flameproof casserole dish until softened and transparent – about 8 minutes.
Add the celery and carrots and stir for another minute. Before adding the turkey, increase the heat to make sure the turkey is sealed on all sides then the red wine, tomato purée, chicken stock spices.
Turn heat down, add the fresh herbs, put the lid on and cook for 50 – 55 minutes, checking once or twice that the casserole is simmering gently make sure the lid fits so that your dish doesn’t run dry if it does top it up with chicken stock.
My American friends always ate this delicious alternative to roast turkey on a bed of mashed potatoes or mashed sweet potatoes. Serve with a glass of wine a ladle of gratitude.