Heat olive oil in a large Dutch oven over medium-high heat.

Sprinkle turkey thigh generously with salt and pepper. Add to dutch oven and cook about 3 minutes per side or until browned. Use tongs to transfer the thigh to a plate and set aside.

Return pan to medium-high heat. Add butter and stir until melted and frothy, scraping up any brown bits from the bottom of the pan.

Add onion, celery, carrot and garlic to Dutch oven and saute until softened and beginning to brown, about 10 minutes.

Sprinkle over flour and stir, 1 to 2 minutes until veggies are evenly coated.

Add wine and tomato paste and stir until tomato paste is evenly distributed and liquid is mostly evaporated, about 2 to 3 minutes.

Add stock, soy sauce and herbs (tie herbs together with butcher's twine to make for easy removal later) and bring to a simmer. Add turkey leg back to pan and reduce heat to medium low. Continue to gently simmer with pan partially covered for 30 minutes.

Add potatoes and peas and continue to simmer for another 30 minutes or so or until potatoes are tender.

Remove turkey leg from pan and place in a bowl or on a cutting board until cool enough to handle (keep pot covered on the lowest heat setting in the meantime). Pull the turkey meat off the bones and shred into bite-sized pieces; discard bones and bits of skin and gristle. Remove and discard herb bundle.

Add shredded turkey meat back to pot and stir until warmed through. Serve topped with a sprinkle of chopped fresh parsley and a chunk of good crusty bread.

Leftovers will keep, refrigerated in an airtight container, for up to 2 days, or frozen for up to 1 month.