Turkey Casserole in Mustard Sauce

I wanted to make a dish, which tasted similar to Dijon chicken recipe, where Dijon mustard is paired with sour cream to make delicious and creamy sauce. For dairy free option of this recipe I did not want to use coconut cream or milk, they usually go nicely with Asian style sauces. To compensate for sour cream, both in taste and texture, I decided to go with diced turkey dark meat, as the most flavoursome poultry meat, and thinly sliced eggplant, as one of the vegetable ingredients. When thinly sliced, eggplant completely disintegrates during cooking and provides natural thickening of casserole, contributing to a creamy texture of the sauce. I like to use plenty of vegetables in my ragout and casserole dishes. It gives an easy option to use water instead of chicken or vegetable stock. Poultry meat juices, together with variety of vegetables and some herbs and spices, always make a dish with deep flavour. Your personal selection of vegetables and spices will influence the taste of the dish.

Sauce quantity is determined by how much liquid you want for the serving of the dish. We like our casserole or ragout to have plenty of delicious sauce, and I usually serve the dish in soup plates or bowls. Having plenty of liquid is also handy if you have leftovers and have to reheat them.


  • 500g diced turkey (I used dark meat)
  • 3 carrots
  • 1 leek (you can use onion to replace leek)
  • 1 capsicum
  • 1 eggplant
  • 1/2 cauliflower
  • pinch of fennel seeds
  • 3 sticks of thyme
  • 1-2 table spoons of olive oil
  • 1 heaped table spoon of homemade mustard (use any Dijon mustard you can tolerate)
  • salt and coarse black pepper to taste
  • pinch of chilli flakes (optional)


  • heat olive oil in a deep casserole pan, add fennel seeds
  • add and saute leek, sliced in semi-circles, until it just softens
  • add sliced carrots, season with salt and pepper
  • stir and cook them for 5 min
  • add turkey meat, mustard, thyme, chilly flakes (if using)
  • add capsicum, cut in strips
  • add peeled and sliced eggplant (first cut eggplant in halves or quarters, depending on the size of an eggplant, and then slice on mandoline slicer thinly)
  • cover contents of the pan with boiling water
  • add water to fully cover all ingredients in the pan
  • water content will reduce during cooking time

  • cook for 30-40 minutes on medium heat
  • add cauliflower, cut in small florets
  • cook for another 20-30 minutes
  • rest the dish, covered with lid for 15-20 minutes before serving
  • the dish can be stored refrigerated for 4-5 days or frozen for a longer storage

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