TURKEY & STUFFING CASSEROLE

SERVES 4 PREP 20 MINS COOK 1 HOUR 35 MINS PER SERVE 3205kj COST $$$

1 tbsp olive oil 2 turkey drumsticks (see tip) 2 carrots, chopped 1 onion, sliced 2 celery stalks, sliced 1 tbsp thyme leaves, plus extra to serve 2 tbsp plain flour 3 cups chicken stock 3 potatoes, washed, chunks 300g brussels sprouts, trimmed, halved 2 tbsp dried cranberries toasted sourdough, to serve STUFFING BALLS 500g pork sausages, meat removed from casings ½ cup dried breadcrumbs ¼ cup cranberries 2 tbsp thyme leaves

1 Preheat oven to moderate, 180°C. 2 STUFFING BALLS In a food processor, pulse all ingredients until well combined. Season. Using damp hands, shape ¼ cup mixture into 8 balls.

In a large flameproof casserole dish, heat oil on high. Brown turkey, 6-8 mins, turning. Transfer to a plate. In same pan, saute stuffing balls 3-4 mins until golden. Transfer to a plate. 4 In same pan, saute carrot, onion, celery and thyme 4-5 mins until just tender. Add flour and cook, stirring, 1 minute. Return turkey to pan with stock and potatoes. Season. Bring to boil. 5 Bake, covered, 1 hour until cooked through and turkey is falling off the bone. Tear meat into large chunks, discarding bones. Stir meat through casserole. 6 Scatter sprouts and cranberries over. Bake, uncovered, 10-15 mins until sprouts are just cooked. 7 Serve casserole sprinkled with extra thyme and accompanied with toasted sourdough.