Turkey Cotechino

In the medium stainless steel mixing bowl, combine 700g ground turkey thigh, 1 tbsp kosher salt, 1 tsp freshly ground black pepper, 1/4 tsp ground nutmeg, 1 tsp garlic powder, 1 tsp dried sage, and 60ml dry unoaked white wine. Mix gently with clean hands until all spices and wine are evenly distributed through the ground turkey, taking care not to overwork the meat (overmixing creates tough, dense sausage). Let the mixture rest for 10 minutes at room temperature to allow flavors to meld.

Slide one end of the softened hog casing onto the narrow spout of the stainless steel sausage funnel, tying a tight overhand knot in the far end of the casing. Feed the seasoned turkey mixture through the wide funnel mouth, pushing gently to fill the casing evenly into a single 30cm long sausage link. Do not overstuff (the casing will burst during cooking) – the filled sausage should feel firm but give slightly when pressed. Poke 4-5 small air holes along the sausage length with the tip of the chef’s knife to release trapped air.

Place the 5L sage green Dutch oven on the stovetop over medium heat, add 2 tbsp extra-virgin olive oil. Once the oil shimmers (about 2 minutes), add the diced onion, carrot, and celery. Cook, stirring occasionally with the beech wood spoon, for 5 minutes until vegetables soften, onion turns translucent, and light golden edges develop on the mirepoix.

Pour the remaining 60ml white wine into the Dutch oven, scraping up any browned fond from the pot bottom with the wooden spoon. Nestle the stuffed turkey cotechino into the pot on top of the mirepoix, then pour in 1L low-sodium chicken broth until the sausage is 3/4 submerged. Bring liquid to a gentle simmer (small, slow bubbles breaking the surface, 90C/195F, no rolling boil), reduce heat to low, cover, and cook for 1 hour. High heat will cause casing bursts and tough meat.

After 1 hour of simmering, use the slotted spoon to gently lift the cotechino slightly, then pour the rinsed 250g dried brown lentils from the glass measuring cup into the broth around the sausage. Add the remaining 0.5 tbsp kosher salt, stir gently to distribute lentils evenly. Return the lid, simmer on low for another 30 minutes, until lentils are tender but not mushy, and the cotechino reaches an internal temperature of 74C/165F when probed with the instant-read thermometer.

Turn off the heat, use the slotted spoon to carefully lift the cotechino out of the pot and transfer it back to the acacia cutting board. Let rest 10 minutes, tented loosely with a corner of the cream linen towel, to let juices redistribute. While resting, stir chopped fresh parsley into the cooked lentils, adjusting salt and pepper to taste.

After resting, use the chef’s knife to slice the cotechino into 1.5cm thick rounds, discarding the twine-tied casing ends into the small terracotta ramekin. Spoon a generous bed of cooked lentils and mirepoix onto the off-white ceramic dinner plate, then fan the sliced cotechino over the lentils. Spoon 2 tbsp of warm cooking broth over the slices to keep them moist, garnish with a light sprinkle of chopped parsley and a single fresh sage leaf.