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Turkey Leg Stew w/Carrots and Red Wine




Source of Recipe


Internet


List of Ingredients




3 cups dry red wine
2 large, peeled onions, 1 halved and 1 sliced
1 bay leaf
4 sprigs fresh thyme or 2 teaspoons dried
3 1/2 pounds turkey drumsticks (about 2 large)
2 tablespoons olive oil
1 celery stalk, sliced
5 garlic cloves, chopped
1 pound carrots, peeled, cut in 1/2 -inch slices
1 3/4 cups chicken stock or broth
4 whole cloves
2 wide strips orange zest
1/4 -inch-thick slice fresh ginger or 1/2 teaspoon ground ginger
Salt, freshly ground pepper
2 ounces dried mushrooms, such as porcini or shiitake
Cayenne pepper
3 tablespoons potato starch mixed with 5 tablespoons water
4 tablespoons chopped parsley, divided use


Recipe



Combine wine, halved onion, bay leaf and half the thyme in a large bowl. Add turkey and turn to moisten both sides. Marinate in refrigerator for 12 to 24 hours, turning once or twice.

Heat oil in large stew pan, preferably oval. Add sliced onion and saute over medium heat until light golden.

Add celery and garlic and saute for 1 minute.

Add turkey, carrots and stock or broth. Bring to a boil, cover and cook for 5 minutes.

Stick cloves in onion halves from marinade and add to pan. Add marinade, orange zest, ginger, remaining thyme, salt and pepper to taste and bring to a boil.

Cover and simmer over low heat for 1 1/2 hours, turning turkey over occasionally.

Meanwhile, cover mushrooms with hot water and soak them for 20 minutes.

Rinse mushrooms. If using shiitakes, discard stems. Cut mushrooms into bite-sized pieces. Add to pan and cook with turkey for 30 minutes more or until turkey is very tender when pierced in its thickest part with a knife.

Uncover and cool about 15 minutes.

Remove turkey from liquid. Remove skin with a paring knife. Discard bones, cartilage and visible fat. Pull or cut meat into wide strips. Remove vegetables from pan with slotted spoon.

Discard onion halves, fresh ginger, orange zest, thyme sprigs and bay leaf. Skim fat from sauce. Season sauce to taste with salt, pepper and cayenne.

Whisk potato starch and water to blend. Bring turkey sauce to a simmer. Gradually whisk about half of potato starch into turkey sauce and simmer for 2 minutes or until thickened. For a thicker sauce, whisk in remaining solution and simmer briefly. Taste and adjust seasonings.

Return turkey and vegetables to sauce and heat gently. Stir in 3 tablespoons parsley.

Serve sprinkled with remaining parsley.

Servings: 8