low-calorie cooking oil spray
500 g (1 lb) turkey breast, diced
1 onion, chopped
2 teaspoons plain flour
300 ml (2 pint) chicken stock
juice of 1 large orange
½ teaspoon ground mixed spice
30 g (14 oz) dried cranberries
500 g (1 lb) peeled and deseeded pumpkin, cut into 2.5 cm (1 inch) cubes
salt and pepper


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2.Add the turkey a few pieces at a time until all the turkey is in the pan. Add the onion and cook for 5 minutes, stirring and turning the turkey pieces, until golden.
3.Sprinkle in the flour and stir well. Add the stock, orange juice, mixed spice and cranberries and season to taste. Bring to the boil, stirring.
4.Place the pumpkin in the slow cooker turkey mixture on top, pushing the turkey pieces into the liquid.
5.Cover and cook on low for 6-8 hours until the turkey is tender and cooked through. Spoon into shallow dishes and serve with steamed green beans and broccoli, if liked.
6.FOR TURKEY CURRY WITH SULTANAS & PUMPKIN, follow the recipe above but omit the mixed spice and cranberries and add 3 teaspoons medium-hot curry powder and 25 g (1 oz) sultanas instead.

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