Ingredients
- 2 turkey legs, 2 turkey wings
- 2/3 cup raisins
- 1/2 cup prunes
- 1 cup dry sherry
- 3 red onions thinly sliced
- 1 cup chopped tomatoes
- 3 cups stock
- 2 tbsp pinenuts
Directions
1. Soak raisins and prunes in sherry for at least 12 hours, then drain off sherry and reserve
2. Season turkey with salt and pepper overnight
3. Brown turkey in pan, remove pieces and saute onions until caramelized. Deglaze pan with sherry
4. When alcohol has evaporated, add tomatoes, stock and turkey. Simmer for 30 minutes lid off, then add raisins and prunes and cook covered for 1 hour
5. Remove turkey meat from bone, reduce sauce on high heat if it has not thickened enough, and add meat back in. Salt and pepper to taste.
6. Toast pinenuts and add to finish
Pressure cooker variation: At step 4, add in all ingredients and pressure cook high for 25 minutes. Quick release, and remove turkey to pull meat off bone. Saute function to reduce sauce.
- 2 turkey legs, 2 turkey wings
- 2/3 cup raisins
- 1/2 cup prunes
- 1 cup dry sherry
- 3 red onions thinly sliced
- 1 cup chopped tomatoes
- 3 cups stock
- 2 tbsp pinenuts
Directions
1. Soak raisins and prunes in sherry for at least 12 hours, then drain off sherry and reserve
2. Season turkey with salt and pepper overnight
3. Brown turkey in pan, remove pieces and saute onions until caramelized. Deglaze pan with sherry
4. When alcohol has evaporated, add tomatoes, stock and turkey. Simmer for 30 minutes lid off, then add raisins and prunes and cook covered for 1 hour
5. Remove turkey meat from bone, reduce sauce on high heat if it has not thickened enough, and add meat back in. Salt and pepper to taste.
6. Toast pinenuts and add to finish
Pressure cooker variation: At step 4, add in all ingredients and pressure cook high for 25 minutes. Quick release, and remove turkey to pull meat off bone. Saute function to reduce sauce.
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