Pour the olive oil into a large heavy bottom pot over medium heat. Once the oil is shimmering add the onions, celery, carrots, and a generous pinch of salt. Sauté until the onions are translucent, about 5 minutes. Add the thyme to the vegetables and sauté for a minute more.
2 tbsp olive oil, 1 yellow onion, 3 small carrots, 3 stalks celery, 1 tsp dried thyme
Stir in the white wine and add the potatoes and rutabaga. Pour in the stock and bring the mixture up to a boil. Add the bay leaves and simmer for 1 hour.
½ cup white wine, 1 large yellow-fleshed potato, ½ rutabaga, 8 cups chicken or turkey stock, 2 bay leaves
Once the hour is up, add the turkey meat and peas. Simmer for another 15 minutes.
2 cups cooked turkey**, 1 cup frozen peas
While the stew is on its final simmer, bring a large pot of water to a boil. Salt the water and add the couscous. Cook until barely al dente. Drain the couscous and add it to the stew
½ cup pearl couscous
Take the stew off of the heat and remove the bay leaves. Ladle the stew into bowls and top with a drizzle of pistou and the reserved celery leaves.
3 stalks celery