Turkey Stew with Grilled Fennel

We are seeing a lot more turkey in supermarkets at the moment which is great and the real cheap cuts which a great for winter cooking. We cooked up two turkey legs like lamb shanks. Seasoned and fried off in a baking tray. Then once browned took the out and fried onion, garlic, celery, carrot, red peppers...and once they softened a bit, threw in some tinned tomatoes and white wine Then put the legs back in and stewed this on a low oven for about 3 to 4 hours.

The turkey had turned into a beautiful stew as it was falling off the bone. We were thinking of having this with polenta, but by that stage were feeling a bit tired for all that stirring. So we had fennel on hand and decided to cut into big wedges and chargrill it. The fennel was a great side to the turkey stew, as you could sop up chunks of the stew as it broke apart. Of course, some crusty bread on the side was needed. Delicious.