Soak mushrooms in 1-1/2 cups/375 mL water until tender, about 30 minutes. Reserving mushrooms, pour soaking liquid (without residue on bottom) into large measuring cup; add enough stock to make 3 cups/750 mL, then pour into saucepan. Add chestnuts and bay leaf; bring to boil. Reduce heat and simmer until chestnuts are tender, about 20 minutes. Reserving cooking liquid and discarding bay leaf, drain; transfer chestnuts to Dutch oven. Remove stems from mushroom caps (save for stockpot); set aside caps.

Meanwhile, cut turkey breast and thighs into 1-inch/2.5 cm chunks. In bowl, whisk together flour, half of the salt, and pepper, cayenne and cloves; toss turkey pieces with flour mixture to coat with all of the flour. Cut white and light green parts of onions into 1-inch/2.5 cm lengths; set aside. Finely slice enough dark green parts to make 1/4 cup/60 mL; set aside.

In skillet, heat just enough oil to coat bottom of pan over medium-high heat; in batches and adding oil as necessary, lightly brown turkey chunks and, with slotted spoon, transfer to Dutch oven. Adding oil if necessary, sauté mushroom caps until lightly browned. Add white and light green lengths of green onions, garlic, thyme and sage and sauté for 30 seconds; add wine and cook, scraping up brown bits, until reduced to about 2 tbsp/30 mL. Add reserved chestnut-cooking liquid and remaining salt and bring to boil; pour into Dutch oven. On medium heat, simmer for 10 minutes, gently stirring occasionally without breaking chestnuts. Add salt to taste; stir in finely sliced onions.

Makes 6 to 8 servings.