- 2 lbs (900 g) Granny’s turkey thighs
- 2 Tbsp (30 mL) olive oil
- 1/4 cup (65 mL) thick sliced bacon or turkey bacon, finely chopped
- 1 cup (250 mL) medium Peak of the Market onion, diced
- 2 cups (500 mL) Peak of the Market carrot, coarsely chopped
- 1/2 cup (125 mL) celery, coarsely chopped
- 2 Tbsp (30 mL) garlic, finely chopped
- 1 cup (250 mL) Guinness beer
- 3 cups (750 mL) Peak of the Market red potatoes, halved or quartered
- 1/2 cup (125 mL) ripe tomatoes, peeled, seeded and finely chopped
- 1 cup (250 mL) turkey or chicken stock
- 1 tsp (5 mL) fresh rosemary
- 1 bay leaf
- 1 tsp (5 mL) sea salt
- 1/4 tsp (1.25 mL) freshly ground black pepper
- 1 tsp (5 mL) cornstarch
- Heat a heavy-bottomed pot to medium-high. Remove skin from thighs. Remove bone and cut into 2-3 inch pieces. Sauté turkey thighs in olive oil until golden brown and then set aside
- Sauté bacon, onions, carrots, celery and garlic in olive oil until lightly coloured.
- Add beer to deglaze pot and continue cooking to reduce liquid by half.
- Add potatoes, tomatoes, stock, rosemary, bay leaf and return to a simmer.
- Return turkey thighs to pot, cover and cook for approximately 30 minutes until potatoes are fully cooked.
- Thicken the sauce by adding a teaspoon of cornstarch dissolved in a tablespoon of cold water to the boiling liquid. Season with salt and pepper to taste.
- Serve with your favourite salad and crusty bread.
Pairs well with Guinness Draught