Looking for a more economical version of this recipe? Try using turkey thighs instead. Turkey thighs can be used whole, or cut off the bone and sliced into chunks. Add the bones to the slow cooker to give an extra flavor boost while cooking. This recipe also cooks up really well in a slow cooker. Follow directions as above, but cook in a slow cooker, 4 hrs. on high or 8 hrs. on low.
- Season turkey with salt and pepper. Sprinkle lightly with flour.
- Heat olive oil in a heavy non-stick pan. Brown turkey on all sides, 2-3 minutes per side. Remove from pan but leave drippings and brown bits.
- Add chopped onions, garlic and tomato paste to same pan. Brown lightly, scraping up brown bits from the bottom of the pan, 2 – 3 minutes.
- De-glaze with brandy, 1 min. (Take care that brandy could flare up. If so, just let flame burn off, about 30 secs.)
- Add turkey and onion/garlic mixture to heavy pot or Dutch oven.
- Take potatoes, mushrooms and carrots and season with salt, pepper, ground thyme, ground rosemary and olive oil.
- Add to pot. Add bay leaves, stock and wine. Top with fresh thyme and rosemary.
- Heat to a low simmer and cook for 1 ½ hours until meat is fork tender.
- Once ready, remove turkey, vegetables and bay leaves. Discard bay leaves.
- Add peas and butter to remaining liquid, stir until butter is melted and peas are cooked through. If you prefer a thicker sauce, add some cornstarch and mix until thickened.
- To serve assemble meat and vegetables on a platter topped with sauce and sprinkled with parsley.