Ingredients
- 2 1/2 2 1/2 1/2 lbs. Turkey legs cut into large rounds (excess skin removed and with long slits on the side)
- 1 1/2 1 1/2 1/2 lbs. Turkey wing cut into segments (most of the skin removed)
- 1 1 1 large green bell pepper minced
- 1 1 1 large onion minced
- 1 1 to head garlic peeled mashed to a paste
- 2 1/2 2 1/2 1/2 cups tomato sauce or pureed tomatoes
- 1 1/2-2 1 1/2-2 1/2-2 cups red wine
- 2-3 2-3 2-3 cups water (depends how thick or thin you want your sauce)
- 1 1 1 teaspoon ground cumin
- 2-3 2-3 2-3 bay leaves
- to 1 1/2 (atleast 1 1/2 teaspoon )
- 4 4 4 potatoes peeled and halved
- 8 8 1 carrots cut into large chunks peeled (about 1 pound)
- 1/2 1/2 1 a bunch of washed clean minced cilantro or parsley (about 1 cup after minced)
- 1/2 olive oil about 1/2 cup?
Preparation
Step 1
Wash and clean the turkey meat. Pat dry. Season with salt. Heat on very high heat the pan until it's really hot, add oil (not the olive oil just an oil that can stand high heat like canola, or other vegetable oil or lard) it will quickly heat to almost a smoking point, add meat and brown on all sides (about 4 minutes on each side or longer but be careful don't turn the bottom of the pan completely black just let it brown and a little black is not bad you will need the drippings to form the sauce and deglaze if it's all black then you ruined your sauce)
Set turkey aside in a separate plate, now lower heat to medium and add extra-virgin oil, add minced onion and bell pepper, stir well scraping the bottom, let it cook down at least 5-7 minutes. Make some space pour more olive oil and saute garlic with onion and bell pepper about 3-4 minutes. Now add ground cumin and bay leaves and saute another minute.
Add red wine and crank up heat so it bubbles and deglaze the pan when the wine reduces somewhat add tomato sauce and cook down the tomato sauce for about 5-6 minutes on medium high stirring occasionally.
Add water now and bring to a rolling boil, add turkey legs and wings back along with any oil and drippings it released, spoon sauce over it and coat well. Cover and well and cook for about 1 1/2 hours on low heat.
After about 1 1/2 hours uncover and add carrot and potatoes if necessary meat just swoosh the pan around to coat well) cover and cook another 1/2 hour.
When done turn off heat and add minced cilantro or parsley for color. Serve with lots of white rice to soak up the sauce