Matt invented this recipe for the Vermont Wild Kitchen event we co-led in November 2025.

Ingredients

• 2 turkey thighs and drums
• 1 pint of peppers (sweet or spicy, choose your adventure!)
• 1 large onion, diced
• A large handful of cranberries
• 1 quart turkey stock
• 1 head garlic, smashed and peeled
• Several sprigs of cilantro
• 1 bay leaf
• 2 teaspoons cumin
• Salt and pepper to taste

Preparation

1. Preheat oven to 350 degrees Fahrenheit.
2. Season the thighs and drums generously with cumin and salt and pepper.
3. In a Dutch oven over medium high heat, sear the skin side down first, then rotate to sear all sides. Sear in batches as needed to prevent crowding. Remove thighs and drums and set aside.
4. Add onions to the Dutch oven and sauté until translucent.
5. Add garlic and peppers and sauté until fragrant.
6. Add cranberries and cilantro.
7. Place turkey parts on top, skin up.
8. Add stock until most of the turkey is submerged but skin is above the liquid.
9. Cover with lid and place in the oven.
10. Braise for about 2.5 hours or until the turkey easily comes apart with a fork.
11. Take the Dutch oven out and let it cool enough to handle.
12. Optional: use a fork to shred the thigh and drum meat off the bones.
13. Reduce the remaining liquid on the stove over medium heat.
14. Serve with cornbread and roasted squash.