Directions

1. Chop the following into medium dice: onions, celery, carrots, green bell pepper and fennel bulb.
2. Cover the turkey drumsticks with salt and pepper and 1/4 of the fresh chopped garlic.
3. Brown turkey on all sides, in a large, oven-proof braising dish or casserole dish.
4. Remove the meat after 20 minutes and add all the vegetables, the rest of the garlic and sauté for 10 minutes.
5. Add the tomatoes, stock and balance of ingredients, then add the turkey drumsticks, making sure that they are covered well with sauce.
6. Cover the top of the pot with tin foil, making sure that it comes down the inside of the casserole and touches the top of the meat. Place a lid on top and crimp the foil to seal around the edges.
7. Bake in a 350ºF (175º C) oven for 2 hours then carefully remove lid and foil and continue to cook another 1/2 hour. Serve over noodles, polenta or couscous.

1. Cover the turkey drumsticks with salt and pepper and 1/4 of the fresh chopped garlic.
2. Brown turkey on all sides, in a large, oven-proof braising dish or casserole.
3. Remove the meat after 20 minutes.
4. Add all the vegetables and the rest of the garlic to the dish and sauté for 10 minutes.
5. Add the following to slow cooker: tomatoes, stock and balance of ingredients, then add the turkey drumsticks, making sure that they are covered well with sauce.
6. Set temperature on high and cook 4-5 hours.