Turkey and Olive Casserole

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About



  • 1 pt / 570 ml good dry white wine
  • 1 carrot, peeled and thinly sliced</


First, make the marinade. Bring the wine to the boil with the carrot, onion, leek, celery and most of the olive oil. Allow to cool and then stir in the garlic.

Cut the meat into 1 in / 2.5 cm pieces, and pour the marinade over the meat, add the bay leaf, tomatoes and olives. Allow to bubble once or twice, then turn the heat down very low. Cook for 45 minutes or until the meat is tender.