Turkey Drumstick Pot Roast
Turkey Drumstick Pot Roast



  • 1 x 800g turkey drumstick, seasoned
  • 2 tbsp oil
  • 4 chopped carrots
  • 4 chopped celery stalks
  • 1 chopped onion
  • 1 tsp mixed dried herbs
  • 1 bay leaf
  • 500ml chicken stock
  • 150ml red wine
  • 2 tbsp tomato purée
  • 2 tbsp cranberry sauce or similar
  • 300g scrubbed new potatoes, halved
  • 1 tbsp cornflour
  • Salt and pepper
  • Preheat the oven to 170C. Heat the oil in a lidded casserole, add the drumstick and brown all over for 4 mins. Set aside on a plate, and toss in the onion, carrots, and celery to fry for 4 mins more. Add the herbs and bay leaf, cook for another minute, then pour in the stock, wine, tomato purée, and cranberry sauce. Return the drumstick to the mixture.
  • Cover the casserole with the lid, and cook in the oven for 90 mins. Add the potatoes to the casserole, turn the turkey drumstick, and cook for another 90 mins. Remove the drumstick, and remove the skin and chop the meat. Return to the pot with a paste made from the cornflour and a splash of water, and cook until thickened and shimmering. Serve with steamed greens, and enjoy!
3 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box