Turkey And Vegetable Casserole

• 2 1/2 tbsp butter
• 1 tbsp olive oil
• 12 oz turkey, cut into pieces
• 1/2 cup seasoned flour
• 3 slices bacon, chopped
• 6 None shallots, peeled, halved
• 1 None carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1 cup red wine
• 1/2 cup chicken stock
• 4 None medium ripe tomatoes, roughly chopped
• 1 sprig fresh rosemary, plus extra, to serve
• None None crusty bread, to serve

1. Heat butter and oil in a large, heavy-bottomed saucepan over high heat. Toss turkey in flour to coat, shaking off excess. Add to pan and brown well on all sides. Remove from pan and set aside.
2. Add bacon to pan along with shallots, carrot and celery. Cook for 3-4 mins, until browned, stirring occasionally. Return turkey to saucepan along with wine. Bring to a boil, stirring. Add stock, tomatoes and rosemary. Simmer gently, covered, for 1 hour 45 mins, until flesh is very tender. Remove lid and simmer for 15 mins, until slightly thickened.
3. Discard any skin from turkey and return meat to pan. Season to taste. Serve with extra rosemary and crusty bread.

butter, olive oil, turkey, flour, bacon, shallots, carrot, celery, red wine, chicken stock, medium ripe tomatoes, rosemary, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/32336 (may not work)