Turkey and winter vegetable casserole with stuffing balls

This turkey and winter vegetable casserole recipe is your one pot comfort food stop. Filled with healthy meat, veg and hearty homemade stuffing balls, this dish was made for chilly nights

By Jennene Plummer
  • 20 mins preparation
  • 1 hr 35 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 tablespoon olive oil
  • 2 turkey drumsticks (see recipe tip)
  • 2 carrots, chopped
  • 1 onion, sliced
  • 2 celery stalks, sliced
  • 1 tablespoon thyme leaves, plus extra to serve
  • 2 tablespoon plain flour
  • 3 cup chicken stock
  • 3 potatoes, washed, cut into chunks
  • 300 gram Brussels sprouts, trimmed, halved
  • 2 tablespoon dried cranberries
  • toasted sourdough to serve
Stuffing balls
  • 500 gram pork sausages, meat removed from casings
  • 1/2 cup dried breadcrumbs
  • 1/4 cup cranberries
  • 2 tablespoon thyme leaves


  • 1
    Preheat oven to moderate, 180°C.
  • 2
    For the stuffing balls: In a food processor, pulse all ingredients until combined. Using damp hands, shape ¼ cup mixture into 8 balls.
  • 3
    In a large casserole dish, heat oil on high. Brown turkey for 6-8 minutes, turning. Transfer to a plate. In the same pan, sauté stuffing balls for 3-4 minutes until golden. Transfer to a plate.
  • 4
    In the same pan, sauté carrot, onion, celery and thyme for 4-5 minutes until just tender. Add flour and cook, stirring, for 1 minute. Return turkey to pan with stock and potatoes. Season. Bring to the boil.
  • 5
    Bake, covered, for 1 hour until cooked through and turkey is falling off the bone. Tear meat into large chunks, discarding bones, then stir meat through casserole.
  • 6
    Scatter sprouts and cranberries over. Bake, uncovered, for 10-15 minutes until sprouts are just cooked.
  • 7
    Serve casserole sprinkled with extra thyme and accompany with toasted sourdough.


  • Use 8 chicken drumsticks in place of turkey legs. Cooking time will reduce by around 20 minutes.