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Turkey and red wine casserole recipe

Turkey and red wine casserole recipe

99 ratings

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  • Serves 4
  • 10mins to prepare and 1hr 5mins to cook
  • 346 calories / serving
  • Healthy
  • Dairy-free


  • 500g diced turkey thigh meat
  • 1tbsp flour
  • 1 large onion
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 2 sticks celery, chopped
  • 2 large carrots, peeled and cut into bite-sized chunks
  • 1 tsp dried thyme
  • 1tsp dried sage
  • 250ml dry red wine
  • 1 tbsp tomato puree
  • 100ml chicken stock
  • salt
  • freshly ground black pepper

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    3g 13%
  • Sugars

    12g 14%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 27.9g Protein 31.7g Fibre 2.9g


  1. Toss the turkey pieces in the flour (a plastic bag is useful for this) and cover. Peel and thinly slice the onion, and sauté in the oil over medium/low heat in a flameproof casserole dish until softened and transparent - about 8 minutes. Peel and crush the garlic and add to the pan with the celery and carrots and stir for another minute. 
  2. Push the vegetables to the edges of the casserole and add the turkey to the pan. Increase the heat and let the turkey colour slightly. Add the thyme and sage, then the red wine, tomato purée, chicken stock and seasoning. Stir well and bring to simmer. Turn heat down, put the lid on and cook for 50 minutes, checking once or twice that the casserole is simmering gently. Towards the end of cooking time, you might need to add a little water if the casserole looks too dry.
  3. When the turkey and vegetables are all cooked through, with no pink showing on the turkey, and you have a rich sauce, check seasoning and then serve.

Tip - Try serving each portion with 80g spring greens and 2 tbsp potato, mashed with skimmed milk and seasoning – adds 75 calories.

See more Turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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