- 3 tablespoons canola oil
- 4 turkey drumsticks (10 to 12 ounces each), skinned
- Salt and freshly ground pepper
- 2 leeks, white and light green parts only, coarsely chopped
- 3 carrots, 1 coarsely chopped and 2 sliced 1/2 inch thick
- 2 celery ribs, coarsely chopped
- 2 cups dry white wine
- 3 cups chicken stock or canned low-sodium broth
- 1 1/2 cups cranberries (6 ounces)
- 3 thyme sprigs
- 2 medium turnips (3/4 pound), peeled and cut into eighths
- Honey-Mustard Cranberry Sauce, for serving
- Preheat the oven to 325°. Heat the oil in a large enameled cast-iron casserole. Season the turkey drumsticks with salt and pepper and brown them on all sides over moderately high heat, about 10 minutes. Transfer to a plate.
- Add the leeks, chopped carrot and celery to the casserole and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until reduced by half, about 5 minutes. Add the stock, cranberries and thyme and bring to a simmer. Add the turkey drumsticks and their juices. Cover and braise in the oven for 30 minutes. Turn the turkey drumsticks and add the turnips and sliced carrots. Cover and braise for about 1 hour longer, or until the turkey and vegetables are very tender.
- Using a slotted spoon, transfer the turkey, sliced carrots and turnips to a large plate. Strain the sauce through a coarse sieve set over a large bowl, pressing on the solids to extract as much liquid as possible. Return the sauce to the casserole and boil until reduced to 2 1/2 cups, about 15 minutes.
- Remove the turkey meat from the bones. Return the turkey and vegetables to the casserole, cover and cook over low heat until warmed through. Season with salt and pepper and serve with Honey-Mustard Cranberry Sauce.
Point up the fruity flavors in this hearty stew with a lively Beaujolais that has notes of cherries and cranberries. Pick a medium-weight example.