Give your Thanksgiving turkey an Italian twist with this delicious and different way
to serve legs and thighs. This osso buco also makes a great cold-weather dinner, with
rustic pumpkin spoon bread as a yummy accompaniment.
- Cook Time
- Prep Time
- 2 to 3 tablespoons extra virgin olive oil
- 2 turkey legs and 2 turkey thighs, cut 2-inches thick and across the bone, to resemble a shank bone (have your butcher help with this)
- 1 fennel bulb, diced
- 2 medium carrots, diced
- 6 garlic cloves, minced
- 2 celery stalks, diced
- 6 ounces mushrooms, sliced
- 1 tablespoon tomato paste
- Splash of balsamic vinegar
- 1 ounce dried porcini mushrooms, soaked in ½ cup hot water
- 1 cup dry white wine
- 1½ cups turkey or chicken stock
- Several sprigs of thyme and rosemary
- Kosher salt
- Freshly ground black pepper
1. Preheat oven to 325°F.
2. Heat a large Dutch oven or sauté pan, lightly coated with evoo, over medium-high heat. Brown turkey pieces on all sides until dark brown. Transfer to a plate.
3. Brown vegetables (fennel, carrots, garlic, celery, and mushrooms) in batches, adding more evoo as needed. Season vegetables with salt and pepper, and cook for 5 minutes, or until golden brown, very fragrant, and slightly softened.
4. Add tomato paste and vinegar. Scrape up any brown bits stuck to the pan. Add browned vegetables and turkey. Add soaked mushrooms with their liquid. Pour wine and stock over the mixture and cover. Braise for 2 hours, or until the meat is cooked through and falling off the bone.
5. Gently remove meat and set aside. Strain out vegetables and discard. Reduce braising liquid over high heat for 5 to 10 minutes, or until it coats the back of a spoon.