Turkey Braised with Cranberries

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the rarely used fresh cranberries to produce a dish of uncommon complexity.

2 tablespoons butter

2 tablespoons extra virgin olive oil

3 cloves garlic, peeled and lightly crushed

Several sprigs of fresh thyme

3 turkey drumsticks

Salt and pepper to taste

2 medium onions, or 1 large, peeled and sliced

¼ pound shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced

¼ cup sugar, or to taste

1 cup stock or water, or more as needed

Grated zest of 1 orange

1 pound cranberries, rinsed

Directions at cooking.nytimes.com

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