Turkey parts can be rather tough and sinewy unless they are slowly braised to succulent tenderness, but they are economical and good eating when prepared with patience. For 4 servings you will need:

3 1/2-4 lb. turkey wings (4-6 whole wings)
2 tbsp. vegetable oil
2 clove garlic, minced or pressed
Water to cover
2 onions, coarsely chopped
1 can (4 oz.) sliced mushrooms, drained
1 can (15 oz.) whole tomatoes
1 can (8 oz.) tomato sauce
1 tsp. salt
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/8 tsp. ground black pepper
1 bay leaf, crushed
Hot spaghetti or noodles
Parmesan cheese, optional

1. Separate turkey wings at the joints. Wash and pat dry.

2. Heat oil in heavy Dutch oven or deep heavy pot. Add garlic. Brown wings one at a time over high heat. Add water and onion. Bring to a boil. Reduce heat. Simmer for 1-1 1/2 hours or until wings are very tender.

3. Remove wings to another dish. Boil liquid until reduced to 1 cup. Return wings to pot. Add mushrooms, tomatoes, tomato sauce and seasonings. Simmer, uncovered, 15-30 minutes longer.

4. Serve over hot spaghetti or noodles, sprinkling each serving with Parmesan cheese, if you wish.

Tips: You may substitute turkey legs for the wings.

Good served with: Garlic French bread and tossed green salad. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.