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In a Dutch oven on medium high, heat 2 tbsp olive oil. Sear turkey meat skin down until dark brown pieces stick to the bottom of the pan. Remove turkey and set aside.
Deglaze the pan with the water and scrape the bottom with a spoon (this is where all the flavor comes from!) Add the aromatic garnish mix and 2 cups of wine. Bring back to a simmer.
Set turkey pieces back in the Dutch oven on top of the aromatic garnish. Cover and let cook in oven for two hours. There should be a generous amount of liquid left in the pot, surrounding the turkey.
Heat 2 tbsp of olive oil in a sauce pan over medium heat. Add pearl onions and stick of butter with sugar. Once butter is melted, toss in mushrooms and sauté for five minutes. Onions should be slightly tender. Take off the heat and let cool slightly before stirring in 1 cup of wine. Set aside.
FANCY CREAM OF CAULIFLOWER SOUP
SIMPLE ROAST RACK OF LAMB AND POTATOES
ROSEMARY GARLIC ROASTED POTATOES