Turkey Ragout

12 Ingredients

Number of servings

625grams turkey drumstick
1teaspoons wholegrain mustard
1 pinch salt
1 pinch pepper
2 cloves garlic, peeled
15 shallots, peeled
3 carrots, diagonally sliced
1 1/4 cup red wine
3 sprigs thyme
2 bay leaves
2tablespoons flat leaf parsley, chopped
1teaspoons port wine jelly

Method

Step 1 of 3

Remove the skin from the turkey drumstick and make a few cuts in the flesh. Finely slice 1 of the garlic cloves and push the slivers into the slashes. Crush the remaining garlic clove.

Step 2 of 3

Transfer the drumstick to a large, flameproof casserole or roasting tin with the onions or shallots, carrots, crushed garlic, wine, thyme and bay leaves. Season well with salt and pepper, cover and roast in a preheated oven, 180°C, Gas Mark 4, for about 1 ¾ hours or until the turkey is cooked through.

Step 3 of 3

Remove the turkey and vegetables from the casserole or roasting tin and keep hot. Bring the pan juices to the boil on the hob, discarding the bay leaves. Add the parsley, jelly and mustard and boil for 5 minutes until slightly thickened. Season with salt and pepper. Carve the turkey and serve with the vegetables and sauce in 4 serving bowls, accompanied by steamed new potatoes, if liked (remembering to count the extra calories).