Christmas Hotpot

A one-pot Christmas extravaganza!

Turkey, sausage, chestnuts, onions and more in a light, creamy gravy, topped with buttery sliced potatoes. Indulgent? Yes. But it’s Christmas!

Christmas lunch is one of my favourite meals of the year, but it does require a huge amount of work. This delicious recipe gives you classic Christmas ingredients and flavours with a fraction of the work. Added bonus: it all comes together in one-pot! Christmas dinner has never been so easy, and delicious!

  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Meat


  • olive oil
  • 450 g good-quality pork sausage meat
  • 1 onion, finely chopped
  • 150 g cooked/ready-to-eat chestnuts, chopped
  •  tbsps fresh sage leaves, finely chopped
  •  tbsps fresh rosemary leaves, finely chopped
  • 1 pinch nutmeg
  • 100 ml white wine
  • 1 kg diced turkey thigh
  • 1 chicken stock cube
  • 3 tbsps plain flour
  • 300 ml whole milk
For the topping:
  • 750 g potatoes (Maris Piper or baking potatoes), thinly sliced
  • 30 g unsalted butter, melted


  1. Heat your oven to 200℃.
  2. Heat a splash of olive oil in a large Dutch oven over medium heat. Add the sausage meat and cook until browned, breaking it up with a wooden spoon or whisk (it works surprisingly well!), around 4 minutes.
  3. Add the onion and season with sea salt-and freshly-ground black pepper. Cook, stirring occasionally, until softened, around 5 minutes.
  4. Add the chestnuts, sage, rosemary and nutmeg and season again with sea salt-and freshly-ground black pepper. Cook, stirring constantly, for 2 minutes.
  5. Add the white wine and stir to combine, scraping the bottom of the Dutch oven to incorporate any stuck bits. Cook, stirring frequently, until almost all the wine has evaporated. Transfer the contents of the Dutch oven to a bowl.
  6. Return the Dutch oven to the stove and add another splash of olive oil. Add the diced turkey thigh and season with sea salt-and freshly-ground black pepper. Cook, stirring occasionally, until no longer pink on the outside, 4 to 5 minutes.
  7. Add the chicken stock cube, breaking it up with a wooden spoon, and stir to incorporate.
  8. Sprinkle the flour over the turkey and cook, stirring constantly, for 1 to 2 minutes, or until the turkey is evenly coated.
  9. Add the milk and stir to combine. Return the sausage meat mixture to the Dutch oven and stir to combine. Bring to a simmer and cook until the gravy is thickened, around 3 minutes.
  10. Remove the Dutch oven from the heat. Taste the gravy and adjust seasoning.
  11. Layer the potatoes over the filling. Cover the Dutch oven and bake for 25 minutes.
  12. Turn the oven up to 220℃. Bake uncovered for a further 10 to 15 minutes, or until the potatoes are golden and tender. To get some browning on the top, you can pop it under a very hot grill for 5 minutes.
  13. Serve with steamed green vegetables and cranberry sauce and enjoy!
  14. Note: you don’t need to make this in a Dutch oven. You can also make the filling in a normal pot and transfer it to a roasting tin. Cover with the sliced potatoes and bake as instructed, first covered tightly with foil then uncovered.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can't wait to see what you've made!

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