2 tbs. olive oil
1 small turkey (about 4 kg), cut into 8 pieces
1 onion, cut into 6 pieces
2 carrots, peeled and cut into thirds
2 stalks of celery, cut into thirds
½ bunch oregano
1 punnet of cherry tomatoes
3 Desiree potatoes, peeled and cut in half
1 cup of white wine
1 ½ cup chicken stock
Zest of 1 orange
Salt and pepper
Preheat the oven to 160C.
Place a large heavy based baking tray on the heat and add the olive oil. Season the turkey pieces with salt and pepper and sear on each side until golden brown. Remove from the tray and add the onion, carrots, celery and cook over a medium heat until the vegetables are soft. Add the oregano and place the turkey pieces back in the tray. Now add the tomatoes, wine and orange zest and bring to the boil before adding the chicken stock and potatoes. Cover with foil and bake in the oven for 45 minutes. Remove the turkey breast pieces from the tray and keep warm. Take the foil off and add the sausages and bake for a further 15 to 20 minutes.
Once cooked, place the turkey pieces on a warm platter, carve the turkey breast into thick slices and arrange the potatoes and chipolatas around the turkey. Place the tray back on the stove and bring the sauce to the boil, skimming any of the fat that comes to the surface. Once it thickens slightly, pour the sauce and extra vegetables over the turkey.
Serve with steamed greens.