Tender Turkey with Sausage and Mushrooms


THIS RECIPE IS BASED ON Mark Bittman's fabulous braised turkey, published a few years ago in the New York Times. It was the first turkey recipe I actually enjoyed, and its rich, dark flavors are so different from dry Thanksgiving turkey that you may decide to serve this version for your next holiday. • Serves 6


1 cup boiling water
1 ounce dried morels, porcini, or mixed wild mushrooms, roughly chopped
8 slices bacon, chopped into 1-inch pieces
1 pound spicy fresh Italian sausage, cut into 2-inch chunks
2 turkey thighs
2 turkey drumsticks
Salt and freshly ground black pepper
1 pound cremini or white mushrooms, sliced
3 large carrots, peeled and diced
3 large stalks celery, diced
1 large onion, diced
2 cloves garlic, minced
1 cup dry white wine
1 long sprig fresh rosemary

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