Colin s Turkey Casserole

1 tablespoon butter

1 tablespoon vegetable oil

1 large onion, sliced

½ green bell pepper, cut into chunks

½ red bell pepper, cut into chunks

1 ⅔ pounds turkey leg meat, cut into 1-inch cubes

8 large whole fresh mushrooms

1 apple, cored and sliced

2 cloves garlic, crushed

1 cup dry white wine

1 sprig fresh thyme

1 sprig fresh oregano

1 sprig fresh parsley

1 sprig fresh sage

salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Heat the butter and vegetable oil in a large skillet, and cook the onion until translucent, stirring occasionally, about 5 minutes. Stir in the green and red peppers, and cook for 5 more minutes, then transfer the vegetables with a slotted spoon into a 2-quart baking dish. Stir the turkey meat into the hot oil left in the skillet, and cook until browned, about 8 to 10 minutes; place the turkey into the baking dish. Mix the mushrooms, apple, and garlic into the turkey and vegetables. Pour the white wine into the dish. With a small piece of kitchen twine, tie the sprigs of thyme, oregano, parsley, and sage into a little bundle, and drop it into the baking dish. Sprinkle with salt and pepper.

Cook in the preheated oven until the turkey is tender, 1 1/2 to 2 hours; remove the herb bundle before serving.