I bought a fresh turkey drumstick, not knowing initially what to do with it, because it seemed a very inexpensive source of protein, and decided to make enchiladas.
After browning the drumstick in hot oil, I braised it in a sauce made with a sauté of chopped onion and chopped skinned and deseeded tomatoes, adding chicken stock,
covering and cooking in a slow oven, 140°C, for about 2˝ hours. After the turkey cooled a little, I pulled the tender meat from the bone, removing any cartilages,
and setting aside. I fried another onion, some garlic and a good dollop of chipotle chili sauce, mixed in the braising liquid and some tomato paste, and cooked this
down until nice and thick, adding in the turkey meat toward the end. I softened corn tortillas in a microwave oven, then spooned some turkey onto each one, topped
with grated cheddar, rolled them up and placed into a shallow casserole dish. The remaining chipotle/tomato sauce was spooned over the enchiladas, with more cheese,
then it was baked in the oven (at about 170°C) for another 30 minutes (which was probably a bit too long!). Served with sour cream and a side salad. Quite tasty.