Directions:
- Preheat the oven to 325°. Heat 1 tablespoon of the olive oil in a large enameled cast-iron casserole. Add 2 of the turkey drumsticks to the casserole, season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes; transfer to a plate. Reduce the heat to moderate and repeat with the remaining 2 drumsticks and salt and pepper. Discard the fat.
- Add the wine to the casserole and cook, scraping up the browned bits on the bottom, until it has reduced to 1/2 cup, about 10 minutes. Tie the thyme and rosemary into a bundle and add to the casserole along with the drumsticks and stock and bring to a simmer. Cover and braise in the oven for 1 1/2 hours, turning the drumsticks occasionally.
- Meanwhile, in a small bowl, soak the prunes in the brandy until plump, about 30 minutes. Bring a small saucepan of water to a boil. Add the pearl onions and blanch for 2 minutes, then drain and let cool slightly. Trim the root ends of the onions and slip off the skins. Heat the remaining 1 teaspoon of olive oil in a small skillet. Add the pearl onions and cook over moderately high heat until lightly browned, about 5 minutes.
- Add the onions, prunes and any remaining brandy to the casserole. Cover and braise for 1 hour longer, or until the turkey drumsticks are tender.
- Using a slotted spoon, transfer the turkey, prunes and pearl onions to a platter. Discard the herb bundle. Skim the fat off the cooking liquid, then simmer the liquid over moderate heat until reduced to 1 1/2 cups, about 30 minutes. Return the turkey, prunes and onions to the casserole, simmer until hot and serve. Discard the turkey skin before eating.
- Make Ahead: The stew can be refrigerated for up to 3 days.
- Serve With: Boiled noodles, steamed rice or boiled potatoes.
- Wine Recommendation: A berry-flavored Zinfandel has the right amount of fruitiness and sweetness to complement the rich fruit-based sauce here. Pick a lighter example that won't overwhelm the turkey, such as the 2000 Quivira Dry Creek Valley or the 2000 Foppiano Dry Creek Valley.
- Notes: One Serving: 503 calories, 9.0 gm total fat, 2.1 gm saturated fat, 34 gm carb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4041.6 Kcal (16921 kJ) | ||
| Calories from fat | 122.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Cholesterol | 84.34mg | 28% | |
| Sodium | 77307.52mg | 3221% | |
| Potassium | 21152.64mg | 450% | |
| Total Carbs | 210.32g | 70% | |
| Sugars | 18.6g | 74% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 561.27g | 1123% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 180.7mg | 1004% | |
| Calcium | 59.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 9.23 Kcal (39 kJ) | ||
| Calories from fat | 0.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 21% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 28% | |
| Sodium | 176.63mg | 3221% | |
| Potassium | 48.33mg | 450% | |
| Total Carbs | 0.48g | 70% | |
| Sugars | 0.04g | 74% | |
| Dietary Fiber | 0g | 7% | |
| Protein | 1.28g | 1123% | |
| Iron | 0.4mg | 1004% | |
| Calcium | 0.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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