Ingredients
- 4 pounds dark meat turkey thighs
- salt and pepper
- 1/4 cup vegetable oil
- 1 large onion -- diced
- 4 carrots -- peeled & diced
- 4 stalks celery (bottoms & tops removed) -- diced
- 6 ounces tomato paste
- 1 cup low-sodium chicken broth
- 1/4 cup cider vinegar
- 12 ounces ale or good lager beer
- 8 cloves garlic -- peeled & smashed
- 1 cup pitted oil-cured olives (kakamata)
- 2 large sprigs fresh rosemary
- cooked egg noodles, for serving
Instructions
- Generously salt and pepper the turkey.
- Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat.
- Add the turkey and brown as evenly as possible all over. Do this in
- batches if necessary.
- Once browned, remove the turkey from the pot. When the turkey is cool,
- remove the meat from the bone and lightly shred it by pulling it apart.
- Discard the bones.
- Reduce the heat to medium-high and then add the onions, carrots, and
- celery and cook until tender. Add the tomato paste and cook, stirring,
- until it is mixed in. Then add all the remaining ingredients, except the
- olives and rosemary, and stir until everything is incorporated. Bring
- this liquid to a simmer, then add the turkey back to the pot along with
- the olives and rosemary.
- Cook about 1-2 hours over low heat. Remove rosemary sprigs and serve over
- hot egg noodles.