1 tbsp. salad oil
4 lbs. turkey thighs, drumsticks, or hindquarters
2 lg. onions, chopped
2 lg. cloves garlic, minced or pressed
1 c. dry red wine or regular-strength chicken broth
1 (10 3/4 oz.) can condensed mushroom soup
1 tsp. dry basil
1 tsp. thyme leaves
1 tsp. rubbed sage
1 tbsp. Dijon mustard
8 sm. whole carrots
8 sm. thin-skinned potatoes
8 sm. boiling onions
3 tbsp. cornstarch
3 tbsp. water
Salt (to taste)
Pepper (to taste)

In a large frying pan, heat the oil over medium-high heat. Add the turkey pieces and cook until browned on all sides; remove pieces as they are browned and arrange them in a 6- to 8-quart casserole or Dutch oven.

To the frying pan, add the onions, and garlic; cook until onion is limp. Then add the wine, soup, basil, thyme, sage, and mustard. Bring to a boil, stirring often, then pour over the turkey. Cover and bake in a 325 degree oven or simmer slowly on top of the range for 1 hour.

Add to the pan the carrots, potatoes, and onions, pushing vegetables down into the liquid. Return to the oven or continue simmering about 1 hour or until meat and vegetables are tender.

With a slotted spoon, lift the vegetables and meat out onto a serving plate; cover and keep warm. Skim fat from cooking liquid, then add a mixture of the cornstarch and water, blended until smooth; cook, stirring, until it boils and thickens. Season to taste with salt and pepper.

Spoon a small amount of sauce over meat; pass remaining sauce at the table. Make about 8 servings.