Braised Turkey with Black Pepper Fettucine
by Peter McCloskey, Panzanella Chef
Turkey Leg & Thigh (dark meat works best)
3 or 4 Carrots
5 Stems Celery
1 Cup of Red Wine (your cheap favorite, pinot noirs tend to work well)
1 16 oz. Can of Plum Tomatoes
2 Cups Turkey or Chicken Stock
Fresh Parsley, Oregano and Sage
Salt and Pepper
1. Season turkey with salt and pepper and sear in a shallow braising pan with a little oil. When all sides are nice and crispy brown, remove from the pan.
2. Dice the onion, carrot and celery and add to the pan over medium heat and cook until caramelized (sugary brown). Add garlic to mix and continue to cook for a couple more minutes.
3. Deglaze the pan with red wine and let this reduce by a third. Crush the tomatoes so that they are broken down, (I like to do this with my hands) and add to vegetables.
4. Put the turkey into your goop, and add the stock so that the Turkey is covered. Next, add chopped herbs (about three tablespoons of each) and season to taste.
5. Cover with a Lid (tinfoil works) and put in the oven for about three hours at 325.
When finished, the turkey should be falling off the bones. Remove the meat from the bones and discard any skin or fat, then put back into the stew. Skim the greasy oil from the top unless you have a particular taste for this, and reduce. Add the juice and zest from the lemon and some butter to cream. Toss with pasta and cheese of your liking (parm-reg).
Pasta Dough: (for those who wish to make their own)
2 Eggs and One Cup of AP Flour
A little Olive Oil and Salt
Pepper to taste