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