4 ½ lbs turkey drumsticks and wings
2 peeled carrots, in ½ inch cubes
6 oz tomato paste
¼ cup vegetable oil
1 cup chicken broth
4 stalks celery, in ½ inch cubes
6 peeled, smashed cloves garlic
1 onion, in ½ inch cubes
¼ cup cider vinegar
½ chopped red bell pepper
2 sprigs fresh rosemary
½ cup sliced mushrooms
12 oz dark ale or lager beer
2 tablespoons grated mozzarella
Salt and black pepper
Cooked fettuccine, to serve
Sprinkle salt and pepper over the turkey.
Heat a couple of tablespoons of the oil in a big pot over a high heat, then brown the turkey all over.
You might need to do this in batches.
Take the turkey out of the pot.
Turn the heat down a little and sauté the carrots, onions, and celery until tender.
Add the tomato paste and cook for a minute.
Add everything else except the rosemary, mozzarella, mushrooms, and fettuccine.
Bring the liquid to a simmer and add the meat, rosemary, and mushrooms.
Cook for 3 ½ hours over a low flame or until the turkey falls off the bone easily.
Take out the rosemary sprigs.
Serve the turkey in gravy over the fettuccine with the mozzarella and rosemary leaves sprinkled over the top.