Mediterranean turkey.
Ingredients:
2 onions, peeled and finely chopped.
3-4 carrots, ditto.
3 sticks celery, ditto.
2 cloves garlic, ditto.
1 handful rosemary leaves, finely chopped.
2 tablespoons oil.
2 800g tins tomatoes.
1 teaspoon tomato powder (optional)
2 chicken stockpots.
2 turkey thighs, skin removed.
Method:
Sauté the vegetables, garlic and herbs in the oil until softened.
Add the tinned tomatoes, tomato powder and stockpots.
Bring the pan to a gentle simmer and then add the turkey thighs and submerge.
Place the pan, with lid, in the oven 70C, Gas S for about 6 hours.
Remove the thighs from the pan when cool enough to handle.
Remove the meat and cut into fork-sized pieces and return tot he pan and serve.
Set aside the bones with other pieces of the carcass in the freezer to make turkey stock.
My Tips:
Utterly delicious and can be served with rice, pasta or try potatoes rosti.