Step 1

Prepare the following, adding each to the same large bowl as you complete it: Dice 1 large yellow onion (2 cups); quarter 8 ounces cremini mushrooms; thinly slice 3 medium carrots (1 cup), 2 celery stalks (1 cup), and 4 garlic cloves.

Step 2

Prepare the following, adding each to a medium bowl as you complete it: Peel and cut 1 pound medium Yukon gold potatoes into 1-inch chunks (3 cups), strip the leaves from a small handful of fresh thyme sprigs and finely chop until you have 1 tablespoon, strip the leaves from a small handful of fresh sage leaves and finely chop until you have 1 tablespoon.

Step 3

Heat 1/4 cup olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the onion mixture, and season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the vegetables are softened and golden-brown, about 8 minutes. Meanwhile, place 1/2 cup of the low-sodium chicken or turkey broth and 2 tablespoons cornstarch in a small bowl and whisk to combine.

Step 4

Add 3/4 cup dry white wine to the pot and bring to a boil. Cook, stirring frequently and scraping up any brown bits from the bottom of the pan, until almost evaporated, about 4 minutes.

Step 5

Add the potatoes, cornstarch mixture, remaining 3 1/2 cups low-sodium chicken or turkey broth, sage, thyme, and 1 bay leaf. Bring to a boil. Reduce the heat to medium and simmer until the broth is thickened and the potatoes are just tender, 10 to 15 minutes. Meanwhile, strip the leaves from 1 small bunch fresh parsley and coarsely chop until you have 1/4 cup.

Step 6

Add 3 cups shredded cooked turkey meat and stir to combine. Cook until warmed through, about 3 minutes. Add 1/3 cup heavy cream and stir to combine. Taste and season with more kosher salt as needed. Serve sprinkled with the parsley.