TURKEY THIGH OSSO BUCO
This Italian classic is made with turkey thighs braised in savory Progresso® Tuscany chicken broth along with vegetables and herbs. Serve with polenta or risotto for an unforgettable dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 4
Number Of Ingredients 22
Steps:
- In small bowl, combine the mushrooms with hot water to cover and set aside to soak.
- Meanwhile, in shallow bowl, combine flour, salt and pepper. Dredge the turkey thighs in flour mixture to coat.
- Heat oven to 350°F. In 12-inch skillet, heat 3 tablespoons oil over medium heat. Add coated thighs to oil; cook 12 to 15 minutes, turning once, until well browned. Place in ungreased 13x9-inch (3-quart) glass baking dish; set aside.
- In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion, carrots, celery and garlic to oil; cook 5 minutes, stirring occasionally. Add 1 tablespoon rosemary, bay leaf, 2 tablespoons parsley and the wine; continue cooking about 5 minutes, stirring occasionally, until vegetables are tender and most of the liquid has evaporated. Stir in the lemon peel strips, tomato paste and broth. Drain mushrooms; discard the liquid. Add mushrooms to skillet. Heat to simmering then pour over the turkey in baking dish.
- Cover baking dish with foil and bake 1 1/2 to 2 hours or until the turkey is very tender.
- Meanwhile, make the gremolata. In 8-inch skillet, melt butter over medium-high heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently. Stir in 2 teaspoons parsley, 1 teaspoon rosemary and the grated lemon peel.
- Sprinkle gremolata over the turkey before serving. If desired, serve with polenta or risotto.
Nutrition Facts : Calories 540, Carbohydrate 38 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 3 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g
TURKEY THIGHS WITH PICKLED CRANBERRIES AND ONIONS FOR TWO
Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. You can scale this recipe to feed as many as you're serving, or if you want to make extra for leftovers. Simply double, triple or even quadruple it, spreading out the thighs on your largest sheet pan. Or you can halve it to feed one. The quick-pickled onions and cranberries are a tangy contrast to the richness of the meat, and, with their fuchsia hue, a welcome bit of color on the plate.
Provided by Melissa Clark
Categories poultry, main course
Time 3h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.
- Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.
- Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)
- Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)
- Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.
TURKEY OSSO BUCO
Steps:
- Make ossobuco:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
- Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
- Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
- Make gremolata:
- Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.
MARIE'S TURKEY OSSO BUCCO
A less expensive but equally as rich-tasting slow-cooker version of the traditional Osso Bucco. Do NOT use boneless turkey meat as the dark meat of the leg and thigh as well as the bones contribute greatly to the taste of the finished product. Osso Bucco is tradionally served over Risotto Milanese and this is wonderful that way; but it's just as good over saffron or plain white rice. Leftovers seldon occur, when they do...they are even tastier then the first day. This dish freezes superbly!
Provided by Callinectes Sapidus
Categories One Dish Meal
Time 6h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
- Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
- Makes 6 main-course servings.
- Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.
Nutrition Facts : Calories 494.4, Fat 20.9, SaturatedFat 6, Cholesterol 193.1, Sodium 517.1, Carbohydrate 16.3, Fiber 3.4, Sugar 7.8, Protein 55.1
TURKEY OSSO BUCO
Provided by Victoria Granof
Categories Herb Onion turkey Dinner Carrot Simmer Cookie Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325°F.
- 2. In an uncovered Dutch oven over medium heat, brown the turkey pieces on both sides in 2 tablespoons of the olive oil, about 20 minutes. Remove them from the pan; set aside.
- 3. Brown the onion, celery, and carrot in the remaining olive oil until soft, about 5 minutes.
- 4. Return the turkey pieces to the pan and add the mari-nara, broth or wine, and herbs. Simmer in the oven, covered, until the meat is fork-tender, about 1/1/2 hours.
OSSOBUCCO
This classic veal recipe provides the staple for a magnificent Italian Sunday lunch
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 10
Steps:
- Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
- Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
- Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
- Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
- Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).
Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium
TURKEY OSSO BUCCO WITH GREMOLATA (COURTESY GIADA DE LAURENTIIS)
Make and share this Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) recipe from Food.com.
Provided by Kate DeMello
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 375°F.
- Pat the turkey with paper towels to dry and ensure even browning.
- Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
- In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
- In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
- Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture.
- Bring the liquid to a boil over medium-high heat.
- Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
- Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
- To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.
Nutrition Facts : Calories 1151.2, Fat 59.1, SaturatedFat 13.5, Cholesterol 367.9, Sodium 445.8, Carbohydrate 12.8, Fiber 1.3, Sugar 2.3, Protein 128.5
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- Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
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