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person Serves 6

timePreparation time: 15 minutes
Cooking time: 1 hour 15 minutes


  • 1 medium turkey
  • 6 potatoes
  • 5 carrots
  • 250g of chestnut mushrooms
  • Olive oil
  • Thyme
  • Salt and pepper

For the cranberry sauce:

  • 250g dried cranberries
  • 100ml of vegetable stock
  • 250ml of water
  • 1tbsp of sugar (add to taste)


    1. Preheat oven to 200°C
    2. Brush the turkey with olive oil and season with salt, pepper, and Thyme. Place the turkey in a slow cook Pyrex dish.
    3. Wash and peel the potatoes and carrots (save the peelings to make a future stock or vegetable crisps - if using organic vegetables).
    4. Wash and chop the mushrooms (keep the stems to make a velouté).
    5. Add the vegetables to the casserole dish. Add a little oil. Season to taste with salt and pepper. Close the lid and bake for 1 hour.
    6. Meanwhile, prepare the cranberry sauce. Place the dried cranberries, stock and water in a saucepan and simmer until the cranberries are soft.
    7. Add a spoonful of sugar and simmer for another 5 minutes before taking off the heat. Make sure to leave to cool before serving.

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