Source: Smart Clay Pot Cookery, by Carol Heding Munson
Time: preparation: about 30 minutes, to cook: in conventional oven, 1 hour and 45 minutes
- 500 ml chicken stock
- 1 glass dry white wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme
- 1 kilo turkey breast, or 2 turkey legs
- 1 teaspoon olive oil
- half a teaspoon fennel seeds
- some freshly ground black pepper
- 4 sweet potatoes
- 2 leeks, white part only, sliced
Soak a medium-size clay pot and lid in water for 10 to 15 minutes. Drain the pot and lid. Combine the broth, wine and vinegar in the pot. Add the thyme and turkey. Rub exposed turkey with the oil; sprinkle with pepper and fennel. Arrange the potatoes and leeks around the turkey.
Cover the pot and place in a cold oven. Set oven to 425 degrees Fahrenheit (218 degrees Celcius), and cook until the turkey is done and juices run clear.
I had to adapt the original recipe slightly as some ingredients were not available. I actually added some lemon grass to it, which is normally used in Thai cuisine. I think that gave it an exotic touch!