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Parent Category: Recipes
Salt and freshly ground black pepper
4 to 5 pounds turkey wings and drumsticks
1/4 cup vegetable oil
1 large onion, cut into 1/2-inch dice
4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice
4 celery stalks, bottoms and tips trimmed, halved lengthwise, and cut
into 1/2-inch dice
6 ounces tomato paste
1 cup reduced-sodium chicken broth
1/4 cup cider vinegar
12 ounces ale or good lager beer
Up to 8 garlic cloves, peeled and smashed
1 cup pitted oil-cured olives
2 large fresh rosemary sprigs
Cooked egg noodles, for serving
Generously salt and pepper the turkey.
Heat 2 tablespoons oil in a large, heavy pot or Dutch oven over high
heat. Add the wings and drumsticks and brown as evenly as possible all
over. Do this in batches if necessary.
Once browned, remove the turkey from the pot. Reduce the heat to
medium-high, add the remaining oil, the onion, carrots, and celery,
and cook until tender.
Add the tomato paste and cook, stirring, until it is mixed in. Then
add all the remaining ingredients, except the olives and rosemary, and
stir until everything is incorporated.
Bring to a simmer, then add the turkey back to the pot, along with the
olives and rosemary, and bring to a simmer again. Cook about 3 to 3
1/2 hours, partially covered, over a low flame at a low simmer until
the turkey meat falls off the bone easily with just a little nudge
from a fork.
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Remove the rosemary sprigs and serve over hot egg noodles.
