Recipe: Turkey Wings Cacciatore (from My Great Recipes Cards, 1985)

TURKEY WINGS CACCIATORE

"Turkey parts can be rather tough and sinewy unless they are slowly braised to succulent tenderness, but they are economical and good eating when prepared with patience."

3 1/2 to 4 lb. turkey wings (4 to 6 whole wings)*
2 Tbsp. vegetable oil
2 cloves garlic, minced or pressed
Water to cover
1 onion, coarsely chopped
1 (4 oz.) can sliced mushrooms, drained
1 (15 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/8 tsp. ground black pepper
1 bay leaf, crushed
Hot spaghetti or noodles (for serving)
Parmesan cheese (optional, for serving)

Separate turkey wings at the joints. Wash and pat dry.

Heat oil in heavy Dutch oven or deep heavy pot. Add garlic. Brown wings one at a time over high heat.

Add water and onion. Bring to a boil. Reduce heat. Simmer for 1 to 1 1/2 hours or until wings are very tender.

Remove wings to another dish. Boil liquid until reduced to 1 cup.

Return wings to pot. Add mushrooms, tomatoes, tomato sauce and seasonings. Simmer, uncovered. 15 to 30 minutes longer.

Serve over hot spaghetti or noodles, sprinkling each serving with Parmesan cheese, if you wish.

Good served with: Garlic French bread and tossed green salad.

*You may substitute turkey legs for the wings.

Makes 4 servings
Source: My Great Recipe Cards, 1985 (Packet 65, Category 9 Poultry, Card 77)