Recipe courtesy Gabriel Claycamp, of the erstwhile Seattle’s Culinary Communion cooking school.

Ingredients

2 large turkey leg-and-thigh
 combinations
2 tablespoons butter
1/2 cup flour, for dusting
1 onion, minced
1 carrot, minced
1 rib celery, minced
1 tablespoon garlic, minced
1 tablespoon tomato paste
1 quart turkey or chicken stock
2 cups red wine
1 teaspoon rosemary, minced
Kosher salt and pepper to taste

Crepinette

1/4 cup toasted, skinned hazelnuts
1/4 cup dried cherries
1 tablespoon stone-ground mustard
16 
 large leaves of chard or escarole,
ribs trimmed but leaf left whole

Directions

Season turkey liberally with salt and pepper and dredge in flour, shaking off the excess. Heat a heavy-bottomed pan large enough to accommodate all of the ingredients over medium heat. Add butter and brown turkey on all sides, then set aside. Over medium high heat in the same pan, sauté carrots, onions, garlic, and celery. When deeply caramelized add the tomato paste. Let cook, stirring often, until a rusty brown color develops. Deglaze with wine, making sure to scrape up the brown bits off the bottom of the pan. Add stock and chopped rosemary. Bring liquid to a boil and season well with salt and pepper.

Return turkey to the pan. The liquid should go about one-third of the way up the turkey; add more if it doesn’t. Cover pan and reduce heat; simmer until very tender, about 1 hour. Remove turkey and keep warm; strain out vegetables and reserve. Adjust seasoning to taste and reduce sauce to 1 cup over high heat. Meanwhile, shred the turkey, then toss it with vegetables and sauce and allow the mixture to cool. In a medium bowl, combine the turkey mixture, cherries, hazelnuts, and mustard.

To blanch the greens, bring a large pot of heavily salted water to a boil. Meanwhile, prepare a bowl of ice water. Cook the leaves until just tender, about 3 minutes for chard and 6 for escarole. Drain leaves and shock in the ice water to stop further cooking. Drain again. Assemble the crepinettes by spreading the greens out flat on a cutting board and placing 1/3 cup of the turkey filling in each. Roll each up like a little package. (Sixteen leaves allows for rips; aim for 8 perfect packets.) To cook, set on a sheet pan and roast in a 375° F oven until hot throughout, about 30 minutes. (Crepinettes may be assembled up to two days in advance and refrigerated; roast as instructed above before serving.)