Great Recipes - Turkey Hot-pot Recipe

  
 

Turkey Hot-pot Recipe

 

Ingredients

  • 115g/4 oz kidney beans, soaked overnight, drained and rinsed

  • 40g/1 1/2 oz butter

  • 2 herby pork sausages

  • 450g/1lb turkey casserole meat

  • 2 leeks, sliced

  • 2 carrots, finely chopped

  • 4 tomatoes, chopped

  • 10-15ml/2-3 tsp tomato puree

  • bouquet garni

  • 400ml/14 fl oz chicken stock

  • salt and ground black pepper

Serves 4

Method:

  1. Cook the kidney beans in unsalted boiling water for 40 minutes, then drain well.

  2. Meanwhile, heat the butter in a flameproof casserole, then cook the sausage until browned and the fat runs. Drain on kitchen paper, stir the turkey into the casserole and cook until lightly browned all over, then transfer to a bowl using a slotted spoon.

  3. Stir the leeks and carrot into the casserole and brown them lightly, stirring occasionally.

  4. Add the chopped tomatoes and tomato puree and simmer gently for about 5 minutes.

  5. Chop the sausages and return to the casserole with the beans, turkey, bouquet garni, stock and seasoning.

  6. Cover with a tight-fitting lid and cook gently for about 1 1/4 hours, until the beans are tender and there is very little liquid.