Turkey Stew with Savoy Cabbage and Potatoes

Method

1. Bone the turkey thigh by cutting along the bone and removing it. Cut the meat into bite-sized pieces (about 2–3 fingers wide). Reserve the bone for flavor.
2. Peel the potatoes and cut into large chunks. Place in a bowl of water to prevent browning.
3. Finely dice the celery, carrot, and onion. Trim the savoy cabbage: cut off the core and pull the leaves apart; tear them into rustic pieces by hand.
4. Tie together a few sprigs of rosemary, sage, and bay leaves with kitchen twine to make a bouquet garni.
5. Heat a generous drizzle of olive oil in a large heavy pot or Dutch oven over high heat. Add the garlic clove (whole), the bouquet garni, and a pinch of pepper.
6. Add the turkey pieces and the reserved bone. Sear the meat on all sides until deeply browned, about 5–7 minutes.
7. Pour in the white wine (about half a glass). Let it bubble and reduce until the alcohol has evaporated.
8. Add the diced celery, carrot, and onion. Stir, then reduce the heat to low, cover, and cook for 10 minutes.
9. Drain the potato chunks and add them to the pot. Add the savoy cabbage in batches, placing it on top; cover and let it wilt down, then add the remaining cabbage. Season with salt and pepper.
10. Continue cooking on low heat with the lid on for about 5–6 minutes, or until the potatoes and cabbage are tender. If the pot looks dry, add a splash of water.
11. Check seasoning and adjust if needed. Remove the bouquet garni and the turkey bone. Discard.
12. Turn off the heat and let the stew rest, covered, for 10 minutes before serving.
13. Serve the stew in bowls, finishing with a drizzle of extra virgin olive oil and a crack of fresh pepper (and optional chili pepper).