We used three types of D'Artagnan sausage (2 pieces each): Spanish Chorizo, Andouille, and Lamb Merguez. Sautéed them in a little olive oil until they rendered much of their fat. Pulled them and added 1/5 pounds or so of Wegman's turkey tenderloins. Browned the outside with salt and pepper.

Meanwhile Terry diced up 3 carrots, 1 sweet onion, 1 leek, 1 parsnip, 3 stalks celery, and one container of shitake mushrooms. Those were sautéed with more salt and pepper once we pulled the turkey.

Sausage and turkey then went back in. We then added a bottle of Tempranillo wine (Flacco), turkey stock as needed to get the liquid right, some Mina harissa, Worcestershire sauce, urfa biber pepper flakes, a tablespoon or two of lemon juice, heaping tablespoon of tomato paste, a little grape must (~1/2 t), some herbs de Provence to taste.

We let it cook for a bit and tasted for flavor, then started the water for our pastas. Terry had No Yolks Dumplings, I had low-carb elbows.

We served it topped with some shredded Gruyere and chopped chives.