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.
Turkey Osso Bucco
Servings
4 Servings
Ingredients
- 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
Instructions
- Preheat oven to 325°F.
- 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.
- 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.
- 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.
- 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.
- Serve Turkey Osso Buco with reduced pan juices, Pumpkin Spoon Bread, and Pumpkin Seed Gremolata.
Yeah, I am not quite sure about the photo but I have made the recipe before with turkey osso bucco and it came out really good.
I am not exactly sure, it is best if you can buy it cut from the butcher, that is what I have done, but it does seem like it would work to cut crosswise the legs and thighs.
Thanks so much appreciate the feedback and good to know it is still great without those ingredients.
Yes, thanks for pointing that out they should be soaked and added before the wine and stock.
Just wanted to get back and tell you that I did this yesterday for Thanksgiving, and it was beyond awesome!
No dried Porcini mushrooms, no bulb fennel, so upped the carrots, chestnut mushrooms and celery. Incredible. I will definitely do this again. Thank you for the recipe!
Kind regards.
Out of curiosity, what do you do with the dried Porcini mushrooms? I would assume they’d be rehydrated in hot water and the mushrooms and water added to the pot along with the tomato paste?
Happy Thanksgiving!