Directions

1. Heat a heavy-bottomed pot to medium-high. Remove skin from thighs. Remove bone and cut into 2-3 inch pieces. Sauté turkey thighs in olive oil until golden brown and then set aside.
2. Sauté bacon, onions, carrots, celery and garlic in olive oil until lightly coloured.
3. Add beer to deglaze pot and continue cooking to reduce liquid by half.
4. Add potatoes, tomatoes, stock, rosemary, bay leaf and return to a simmer.
5. Return turkey thighs to pot, cover and cook for approximately 30 minutes until potatoes are fully cooked.
6. Thicken the sauce by adding a teaspoon of cornstarch dissolved in a tablespoon of cold water to the boiling liquid. Season with salt and pepper to taste.
7. Serve with your favorite salad and crusty bread.