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Greek Potato and Vegetable Stuffing for Turkey

8 servings

• 2 turkey wings or the neck and wing tips of a turkey
• 1 bay leaf
• 1/2 cup dry white wine
• 6 cups red potatoes, cut in 1/2-inch pieces
• 1 yellow onion, coarsely chopped
• 1 rib celery, diced
• 1 large carrot, diced
• 1 tablespoon dried sage
• 1 tablespoon dried oregano
• 2 teaspoons dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 4 cups zucchini, diced
• 2 tablespoons minced fresh parsley

Combine the turkey wings, bay leaf and wine in a small pot. Fill the pan with enough water to reach 1 inch above the turkey wings. Simmer for 3 hours, uncovered. Add water as needed. Strain the broth and set aside.

Discard the skin and bones and skim away the fat. Finely chop any turkey meat and set aside. To this point, the stuffing can be made 3 days ahead.

Combine the potatoes, onion, celery, carrot, sage, oregano, rosemary, salt and pepper in a large pot. Add the reserved broth and turkey meat. If necessary, add enough water just to reach the top of the vegetables. Simmer at low temperature for 1 hour.

Add the lemon zest, juice and diced zucchini. Add salt and pepper to taste. Simmer another 30 minutes, or until the zucchini is tender. During cooking, allow most of the liquid to evaporate away. Stir in the fresh parsley and serve.

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