Cooked in a manner usually reserved for veal shanks, turkey thighs make an excellent stew. Serve with soft polenta or rice pilaf.
1â„4 teaspoon salt 1â„4 teaspoon ground black pepper 2 turkey thighs (11â„4 pounds each), skin removed 2 teaspoons vegetable oil 2 medium onions, finely chopped 4 carrots, peeled and cut into 3â„4-inch pieces 2 stalks celery, cut into 1â„2-inch pieces 4 garlic cloves, finely chopped 1 can (141â„2 ounces) tomatoes in puree 1â„2 cup dry red wine 1 bay leaf 1â„4 teaspoon dried thyme Makes 4 main-dish servings Prep: 20 minutes Bake: 1 hour 30 minutes
- Preheat oven to 350Â°F. Sprinkle salt and pepper on turkey. In nonreactive 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add 1 turkey thigh and cook, turning occasionally, until golden brown, about 5 minutes. With tongs, transfer thigh to plate; repeat with second thigh. Discard all but 1 tablespoon fat from Dutch oven.
- Reduce heat to medium. Add onions to Dutch oven and cook, stirring occasionally, 5 minutes. Add carrots, celery, and garlic; cook, stirring frequently, 2 minutes longer.
- Stir in tomatoes with puree, wine, bay leaf, and thyme, breaking up tomatoes with side of spoon; heat to boiling. Add browned turkey; cover and place in oven. Bake until turkey is tender, about 1 hour 30 minutes.
- Discard bay leaf. Remove turkey meat from bones and cut into bite-size pieces; return meat to Dutch oven and stir well.