1/4-ounce dried porcini mushrooms
1 cup red wine, such as Valpolicella, Merlot, or Cabernet Sauvignon
4 (16 to 18-ounce) turkey drumsticks, with the lower 3 inches cut off by the butcher, reserve the bone and meat scraps for your stock
1 teaspoon salt
1/2 teaspoons ground black pepper
1/3 cup all-purpose flour
1/4 cup plus 2 tablespoons olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 tablespoons tomato paste
1 tablespoon minced garlic
1 quart dark chicken stock
2 bay leaves
3 sprigs fresh thyme
Serving suggestion: Polenta
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