by Mike Boss of Blue Spoon Café, Prairie du Sac, Wisconsin
from our 2014 Wollersheim Vintage Christmas


    ¼ cup plus 2 tablespoons extra-virgin olive oil
    Cooked turkey meat, pulled from half of a cooked 12-pound turkey
    Salt and freshly ground pepper
    1 cup Wollersheim Sangiovese wine
    1 onion, finely chopped
    1 carrot, finely chopped
    2 celery ribs, finely chopped
    2 tablespoons tomato paste
    4 rosemary sprigs, tied into 2 bundles with kitchen string
    4 cups chicken stock or low-sodium broth
    ½ pound Niçoise olives (1 ½ cups)

1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the turkey with salt and pepper. Working in 2 batches, brown the turkey over moderately high heat, turning occasionally, until crusty all over, about 7 minutes; lower the heat to moderate for the second batch. Transfer the turkey to a large plate.

2. Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup; wipe out the skillet.

3. Add the remaining ¼ cup of olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes. Add the turkey and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the turkey is tender, about 20 minutes longer. Discard the rosemary bundles. Serve the stew in shallow bowls.