5poundsWings, drumsticks, and thighs from a turkey
¼cupduck fatlard, or butter
2 or 4large onions,sliced
1ouncedried mushrooms,rehydrated in 2 cups boiling water
A smoked turkey wing or ham hock
12juniper berries, lightly crushed
1or 2 bay leaves
1or 2 tablespoons tomato paste
1apple,peeled and coarsely grated
A dozen prunes,chopped in half (optional)
1poundsmoked kielbasa,sliced into disks
Lots of freshly ground black pepper
Put the dried mushrooms in a bowl, pour the boiling water over them, cover and set aside.
Brown the turkey in the duck fat or lard over medium-high heat. Do this in batches and take your time. Salt them as they cook. Set the turkey aside in a bowl when each piece has been browned. When all the turkey has been browned, add the onions and toss to coat in the fat. Add more fat, if need be. Cook the onions over medium-high heat for 6 to 8 minutes. Salt them as they cook.
Chop the rehydrated mushrooms and reserve the soaking water. Add the mushrooms to the pot and cook for a minute or two. Add the garlic and cook another minute.
Add the browned turkey pieces, the smoked turkey wings or ham hock, lovage (if using), marjoram, juniper berries and bay leaves. Mix the tomato paste with the mushroom soaking water and add it to the pot. Add about 2 more quarts of water and bring to a simmer. Simmer, covered, for 90 minutes.
Add the cabbage, sauerkraut, and grated apple, and keep cooking the stew until the turkey is tender, about another hour or so. Remove the meat and separate it from the bones, then return the meat to the pot.
Add the prunes, kielbasa, and black pepper, then cook another 10 minutes. Serve with bread.
NOTE: Since smoked kielbasa is already cooked, it doesn't need to cook very long.