On Thanksgiving day, I am not a big fan of dark meat. Howevever, I have found that I do enjoy dark meat in a variety of post-Thanksgiving dishes and am always on the look out for a new one. Last night, I decided to make a simple dark meat ragu and the result may be my favorite yet. Make sure you give yourself enough time to let the ragu slowly simmer for at least two and a half hours so the dark meat can break down into soft, flavorful strands.

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