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.

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