Serves 6
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Ingredients
- 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)
Preparation
- Preheat oven to 200°C
- Brush the turkey with olive oil and season with salt, pepper, and Thyme. Place the turkey in a slow cook Pyrex dish.
- Wash and peel the potatoes and carrots (save the peelings to make a future stock or vegetable crisps - if using organic vegetables).
- Wash and chop the mushrooms (keep the stems to make a velouté).
- 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.
- Meanwhile, prepare the cranberry sauce. Place the dried cranberries, stock and water in a saucepan and simmer until the cranberries are soft.
- Add a spoonful of sugar and simmer for another 5 minutes before taking off the heat. Make sure to leave to cool before serving.
