Pot Roast Turkey Drumstick with Red Pepper and Brussel Sprouts

Sunday 6th December 2020

Pot Roast Turkey Drumstick with Red Pepper and Brussel Sprouts

Serves: 2-3

Easy, Slow cooked, Tasty and Festive. Serve with mashed potatoes or boiled brown rice.

 

1x 825g. 1lb. 13oz. turkey drumstick

2 Tbsps. rape seed oil

4 medium size carrots, sliced

4 celery sticks, chopped

1 medium size red onion, chopped

1 Tsp. dried mixed herbs, 3 Bay leaves, and 2 sprigs rosemary

18fl oz. chicken stock, (use 2 crumbled chicken Oxo cubes and boiling water, from the kettle)

150ml. (5fl.oz.) red wine

2 Tbsps. redcurrant jelly

180g baby sprouts, peeled and halved

1 long red pepper, sliced

1 Tbsp. cornflour

Salt and pepper

  1.  Pre-heat over to 170C, 150C Fan, Gas 3. Blot turkey leg dry, with kitchen paper. Season with salt and pepper.
  2. Heat oil in a large flame proof casserole.  Add drumstick and seal for 4-5 minutes, turning, until brown on all sides. Transfer to a plate and set aside.
  3. Add carrots, celery and onion to the casserole, and stir fry, over medium heat, for 4 -5 minutes to soften. Stir in mixed herbs, Rosemary and Bay leaves.
  4. Return drum stick to pan, sitting it on top of the vegetables.  Pour over the stock with the red wine.  Add the red currant jelly and a light seasoning of salt and pepper. Cover with a lid and bring to simmering point.
  5. Transfer to oven and cook for 2 hours, 30 minutes.  Stir in sprouts and red pepper. Baste turkey with juices. Continue to cook, covered for 20- 30 minutes, until turkey and veg are tender.
  6. Remove turkey leg and set aside, covered with foil, to keep warm.
  7. In a small bowl, mix cornflour with a tablespoon cold water to a smooth paste.  Stir into the sauce.
  8. Heat, on hob, stirring continuously, until boiling and thickened.
  9. Carve turkey into chunks.  It should more or less fall off the bone.  Serve with the sauce and freshly prepared mashed potatoes, or brown rice.

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