2-3 C turkey, shredded (1 lb)
1 28 oz. can crushed tomatoes
2 C turkey or chicken stock
1/2 C dry red wine
3 cloves garlic, minced
1 Yukon Gold potato, peeled, diced
1 white onion, diced
1 red bell pepper, seeds removed, diced
2 Tbsp vegetable oil
1 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1/2 Tbsp paprika
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp red pepper flakes
kosher salt and freshly ground pepper, to taste
If using raw turkey: season turkey with salt and pepper. Heat oil in a large pot or Dutch oven, over medium-high heat. In batches, brown turkey on all sides. Remove turkey to plate and set aside.
If using cooked turkey: cube and bring to room temperature.
In a medium sauce pan, add onion, red pepper, and vegetable oil. Cook until softened.
Stir in minced garlic. Cook for another 1-2 minutes, or until fragrant.
Pour in red wine and deglaze any burnt bits from the bottom of the pot. Cook until mostly evaporated.
Stir in turkey stock, tomatoes, tomato paste, paprika, cumin, coriander, oregano, Worcestershire sauce, red pepper flakes, salt, and pepper.
Add potatoes. Mix well.
If starting with raw meat, return turkey to pot, reduce heat to low, and simmer for 1-1 1/2 hours, or until meat is tender.
If using cooked turkey, simmer for 1 hour before returning turkey to pot. Cook on low for 30 minutes.
Taste and adjust seasoning, if necessary.
Serve with rice or egg noodles.