Photo: Braised Dark Meat Turkey over Egg Noodles Recipe
Ingredients
- 4 to 5 pounds turkey wings and drumsticks
- Salt and pepper
- 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 stalks celery, bottoms and tips removed, halved lengthwise, and cut into 1/2-inch dice
- 6 ounces tomato paste
- 1 cup low-sodium chicken broth
- 1/4 cup cider vinegar
- 12 ounces ale or good lager beer
- 6 to 8 cloves garlic, peeled and smashed
- 1 cup pitted oil-cured olives
- 2 large sprigs fresh rosemary
- Cooked egg noodles, for serving
Directions
Generously salt and pepper the turkey.
Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey 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 and then add the onions, 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 this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3 to 3 1/2 hours 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. Remove rosemary sprigs and serve over hot egg noodles.
Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.
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By bendis1e
Longmont, CO
on January 26, 2011
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Yum! I used thighs and one drumstick. Cooked for a couple of days and drove everyone nuts with the smells. We used Pilsner Urquell for the beer choice and everything came out very well. This is a very nice dish to keep on hand for cold nights.
By kag333_8163947
North Fort Myer...
on December 02, 2009
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This recipe is fabulous, such depth of flavors in here. The only thing I change is that I use turkey thighs because they are so meaty compared to wings. It makes a ton, so I freeze it in individual containers and bring to work for lunch. Reheats really well.
By dkfriedman_12347247
Clio, 43
on November 20, 2009
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The flavors just didn't blend well for me. The olives seemed to impart a bitterness that my husband and I did not care for. Neither of us felt well after we ate it. I'd rather eat Giada's Veal Osso Bucco that takes just about the same amount of time and has such a remarkable outcome. If you don't eat veal, use lamb shank.
Read all 33 reviews