INGREDIENTS

INSTRUCTIONS

Cut turkey into quarters and place in 6-quart saucepan with chicken stock
and vinegar. Bring to a boil, lower heat, and simmer until very tender,
about 45 to 50 minutes. Remove turkey pieces carefully and set aside to
cool, leaving stock still bubbling in the pot. Remove cabbage leaves from
core and cook 4 at a time for 2 to 3 minutes, until tender and flexible.
Remove, allow to cool in bowl or in cool water and continue until all the
leaves are blanched. Strain and save the cooking liquid. In a 12- to
14-inch saute pan, heat oil until just smoking. Add onion and bacon and
cook until soft and light golden brown, about 8 to 10 minutes. Preheat oven
to 375 degrees. Pull turkey apart into 2-inch long shredded pieces. Slice
mushrooms 1/4-inch thick and add to onion pan and cook until softened and
fragrant. Add turkey pieces and cook until heated through, about 5 to 6
minutes, and season with salt and pepper. Remove from heat and allow to
cool. Add parsley and two-thirds of the tarragon and stir through. Place
drained cabbage leaves on table and place 2 to 3 tablespoons of the turkey
mixture in the lower center of each leaf. Roll up like a burrito to form a
package and place, folded side down, into another 12- to 14-inch saute pan.
Add 3 cups of cool cooking liquid and the tomato sauce and shake sauce off
of top. Sprinkle with remaining tarragon. Bake 35 minutes. Remove and
serve, 2 pieces per plate. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B12 broadcast 06-09-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-23-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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