Christmas Spiced Turkey Casserole
A rich farming heritage is part of the lifeblood of our borough and there’s no better time of year to celebrate it. This simple and fragrant dish is a fitting alternative to showcasing the locally farmed turkey and vegetables this Christmas. This hearty casserole will see you and your guest’s right through the busy, festive season. Simply cook it up in a flash using a heavy-based frying pan, or for added convenience, why not prepare ahead and let those seasonal flavours infuse!
Serves 6 – 8 people
400g (1 lb) locally farmed Mid and East Antrim turkey – cut into pieces
(leftover Christmas turkey is also ideal)
1 tsp dark brown sugar
1 dsp balsamic vinegar
2 dsp honey
2 dsp tomato paste
200g (8oz) baby tomatoes – pre-roasted
125ml (¼ pint) vegetable stock
2 garlic cloves
2 red onions – cut into wedges
2 -3 RJ Cherry’s pak choi
2 celery stalks
110g (4oz) spinach
100g (4oz) roast chestnuts
3 – 4 spring onions chopped
1 pomegranate – optional when in season
1 cinnamon stick
1 star anise
A few sprigs of thyme
Freshly ground black pepper and fresh coriander to serve
- Prepare the onion, celery and roasted chestnut by cutting roughly into chunks. Slice the pak choi like a leek and de-seed the pomegranate.
- Toss the turkey pieces in the honey, brown sugar and balsamic vinegar – coat well, transfer to a warm heavy-based frying pan, cooking for 6 – 8 minutes.
- Next stir in the stock, garlic, honey, tomato paste and a further drizzle of balsamic vinegar.
- Add the onions, celery, roast chestnuts and roast tomatoes. Cook well until they have softened slightly, but still have a little crunch.
- Finally add the spinach, spring onions, seasonal herbs and most of the pomegranate. Stir and heat through until it’s piping hot.
- Serve with a sprinkle of the remaining pomegranate seeds.
Enjoy with some steamy boiled rice.