| Ingredients: 1/4 Cup Vegetable Oil 1 Cup Red Onion, 1/4 inch dice 2 Shallots, minced 4 Cups Fresh Fennel, 1/2 inch dice 2 Cloves Garlic, sliced very thin 2 Bay leaves 3 Cups Dry White Wine 1 Quart TURKEY STOCK 2 Large Red Bell Peppers, seeded and 1/4 inch dice 1/4 Cup Fresh Parsley, chopped Fresh Ground Black Pepper, to taste |
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 1. Over medium-high heat in a large, heavy braising skillet, heat the oil; sauté the onion, shallots and fennel until lightly browned.
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2. Add the garlic and bay leaves; sauté for another 3-5 minutes. Deglaze pan with wine, loosening the browned bits in the bottom of the pan.
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3. Add the turkey stock and potatoes. Lower the heat to medium and mix well. Stirring occasionally, continue to cook until the liquid is half as much as the other ingredients.
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4. Add the reserved smoked turkey and red peppers; heat well. Stir in the parsley and season with pepper.
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