Turkey Onion Stew

• 3 or 4 turkey thighs (3 to 3 1/2 lb.)
• 12 onions
• 3 cloves garlic
• 2 tsp. pickling spices
• 1/2 c. olive oil
• 1/2 c. cider vinegar
• salt and pepper to taste
• 1 (16 oz.) can whole peeled tomatoes
• 1 (6 oz.) can tomato paste
• 1 tsp. sugar

1. Wash turkey thighs; pat dry with paper towel.
2. Brown slightly in 1/4 cup oil.
3. Peel onions and leave whole.
4. Place 2 thighs in the bottom of a Dutch oven.
5. Add 6 onions on top.
6. Place remaining thighs on the onions, finishing with the remaining onions.
7. Add garlic, pickling spices (tied in cheesecloth), remaining oil, vinegar, tomatoes, tomato paste and sugar.
8. Cover tightly; bring to a boil.
9. Turn heat to low; simmer for 2 to 2 1/4 hours, or until meat is tender and liquid is reduced to a delicious sauce. Remove cheesecloth bag of spices.
10. Serves 6 to 8.

turkey thighs, onions, garlic, pickling spices, olive oil, cider vinegar, salt, tomatoes, tomato paste, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433192 (may not work)