Ingredients
1 10-12 lb. Turkey, cleaned and cut into serving sized pieces.
6 lbs. potatoes, peeled and cut into medium sized pieces.
5 large onions, quartered
5 bay leaves	olive oil
3 cloves garlic, crushed	salt and pepper
2 cups chopped fresh tomatoes	chicken or vegetable stock

Salt and pepper the turkey pieces and rub them with olive oil. Using a deep casserole dish, toss the turkey pieces with the onions and garlic. Mix the tomatoes with the stock that you are using and pour it over the ingredients and tuck in the bay leaves. Heat your oven to 325F. Cover the casserole dish and cook for 1-2 hours or until the turkey starts to get tender.

Remove the pot and add the potatoes to the turkey. If needed, add more stock and return the pot covered to the oven again. Continue cooking until the potatoes are done - about 40 minutes longer.

Susie's Note: Yet another one pot meal! Just add a green or Greek Village Salad and maybe a few appetizers and you have the makings for a great feast.