Turkey stew

Ingredients

1 tablespoon olive oil plus 1 teaspoon
2 turkey drumsticks (about 24 oz. ea.)
Salt and pepper
1 onion (medium), 1 celery stem, 1 carrot (medium) chopped in small dice
4 thyme sprigs
2 rosemary sprigs
3 cups chicken stock
1 cup dry white wine
½ cup brandy
½ cup Madeira
1 cup pitted prunes (6 oz.)
1 cup white pearl onions (1/4 lb.)

Preheat the oven to 325’. Heat olive oil in a large casserole, add the turkey drumsticks to the casserole, season with salt and pepper and cook over moderately high heat until browned all over, about 8 mn. transfer to a plate. Discard the fat.

Add onions, celery and carrots, cook about 2 minutes over medium heat, add the wine and Madeira to the casserole and cook for 5 mn. Tie the thyme and rosemary into a bundle and add to the casserole along with the drumsticks and stock and bring to a simmer. Cover and braise in the oven for 1.5 hours, turning the drumsticks occasionally.

In a bowl, soak the prunes in the brandy until plump, about 30 mn. Bring a small saucepan of water to a boil. Add the pearl onions and blanch for 2 mn. then drain and let cool slightly. Trim the root end of the onions and slip off the skins. Heat the remaining 1 teaspoon of olive oil in a small skillet. Add the pearl onions and cook over moderately high heat until lightly browned, about 5 mn

Add the pearl onions, prunes and remaining brandy to the casserole. Cover and braise for 1 hour longer, or until the turkey is tender and start coming off the bone.

Transfer the turkey, prunes and pearl onions to a platter. Discard the herb bundle. Skim of the fat off the cooking liquid, then simmer over moderate heat until reduced to 1.5 cups, about 30 mn.

Scrape the meat of the turkey drumstick, discard the skin and bones and return to the casserole with the prunes and onions, keep warm for service.

Autumn fruit compote:

Ingredients

Makes 5 cups
• 1.25 cups dry white wine
• 1 cup orange juice, plus 2 strip of orange zest
• ½ cinnamon stick
• ½ teaspoon allspice berries, crushed
• ½ cup dried apricots, cut into ½ in. dice
• ¼ cup golden raisins
• ½ cup corn syrup
• 2 Granny Smith apples, peeled, cored and cut into 1 in. pieces
• ½ cup fresh cranberries
• ¼ cup brandy

Directions

In a large saucepan, combine the wine with the orange juice and zest. Put the cinnamon and allspice in a double layer of cheesecloth. Tie into a bundle and add to the pan, then bring to a boil, cover and simmer over low heat for 15 mn. Add the apricots and raisins, cover and simmer until almost tender, about 5 mn. Add the cranberries and brandy for another 5 mn

Strain the fruits over a bowl and return the cooking liquid to the pan along with the spice bundle. Boil the liquid until reduced to 1 cup. Discard the spice bundle. Add the fruits to the bowl and pour the liquid over it. Stir to combine. Keep warm for service.

Serve with : Mashed potatoes, boiled noodles, steamed rice or boiled potatoes.

Wine : Light, fruity red – Beaujolais village – Brouilly