Directions

1. Heat olive oil in a large Dutch oven or stewing pan.
2. Season turkey with salt and pepper. Sear over medium to high heat until browned on all sides.  Remove from pan.
3. Add onions and sauté over medium heat until lightly browned. Scrape up browned bits from the bottom of the pan.  Add crushed garlic and stir to incorporate.
4. Add tomato paste and sauté for 1-2 minutes until cooked through.
5. Add turkey back to the pan.
6. Add wine, herbs and broth.
7. Bring to a very low simmer and cook for 1 ½ - 2 hours until meat is falling off the bone.
8. Remove from heat, remove any bones and use a fork to shred the meat.
9. Prepare polenta according to package directions.
10. Pour polenta onto a large platter, pour braised turkey generously over top and serve immediately.