This is the ultimate sweet and sour turkey, and perfect for turkey thighs.

Scarpariello is both a classic use of the sweet/sour dynamic and a perfect home for turkey thighs. Diced thighs are braised with stock, sweet peppers, onions and fennel-laced Italian sausage, then balanced with pickled peppers and, importantly, some of the pickling liquid from the peppers. Corrected with a little sugar, this creates a wonderful balance between the acid and sweetness, further highlighted by fennel seed and fresh basil.

Generally made with quicker-cooking chicken thighs, this version requires the turkey thigh be cooked until tender before being reunited with the sausage. As with any turkey thigh recipe, letting it stand for an hour or so really nails the texture, so plan a little ahead for serving (or reheat it from cold, which might be even better).

This could be served with pasta, or over polenta, but I think some very garlicky and buttery toast is best.

Serves 4

¼ cup olive oil

2 wild turkey thighs, deboned and cut into 1” pieces

Salt and pepper

2 links hot or sweet Italian sausage

1 large onion, thickly sliced

2-3 sweet peppers, thickly sliced

2 tsp dried or fresh Greek oregano 

2 tsp dried sage (or a few fresh sage leaves)

A few fresh rosemary and thyme leaves (optional)

6 cloves garlic, sliced

3 tbsp sugar

1 tbsp tomato paste

1 cup liquid from the pickled peppers

1 quart turkey or chicken stock

1 cup chopped or sliced pickled peppers or other pickled sweet or hot pepper

Fresh basil leaves to garnish

In a medium, heavy-bottomed pot or braising dish, heat the olive oil over medium-high heat. Season the turkey with salt and pepper and add to the hot oil. Brown well on all sides, stirring occasionally, about 4 minutes. Remove the turkey to a plate with a slotted spoon. Add the sausage and cook until it is browned on both sides; add to the plate with the turkey and reserve. Add the onion, peppers and any herbs to the pan and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. 

Add the garlic, sugar and tomato paste and cook for another minute. Deglaze with the pickling liquid and season to taste with salt and pepper. Add the stock. Simmer gently, uncovered, over medium-low heat for 1 ½-2  hours, adding water if necessary to keep everything barely covered. Once the turkey is tender, turn the heat up a little and reduce the cooking liquid until it comes about halfway up the remaining ingredients in the pot. Slice the par-cooked sausage into thick pieces and add it along with the pickled peppers. Cook for about 5 more minutes, or until the sausage is cooked through. Check the seasoning one more time and allow it to sit for a few minutes and up to one hour. As with any turkey thigh preparation, letting it sit for a while in the braining liquid improves texture significantly. Gently reheat before garnishing with lots of fresh basil; serve with garlic toast.

Garlic Toast

3 tbsp butter, softened

3 tbsp olive oil

4 cloves garlic, minced or grated

3 tbsp grated Parmesan or Pecorino cheese

1 tbsp garlic powder

6 thick slices sourdough bread

Combine the butter, olive oil, garlic, cheese and garlic powder in a small bowl. Spread this evenly over the sliced bread and broil until nicely toasted. Slice each piece in half and serve immediately with the Turkey Scarpariello.