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Turkey Thigh Osso Buco
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Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Braised turkey thighs in rich Tuscany chicken broth with veggies and herbs; pair with polenta or risotto for a delightful meal.
Ingredients:
  • 1/2 ounce dried porcini mushrooms (1/2 cup)
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon gray sea salt
  • 1/4 teaspoon pepper
  • 4 turkey thighs
  • 3 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 4 cloves garlic, peeled
  • 1 tablespoon fresh rosemary leaves
  • 1 bay leaf
  • 2 tablespoons finely chopped Italian (flat-leaf) parsley
  • 1/2 cup dry white wine
  • 2 lemon peel strips, about 2x1/2 inch each
  • 2 tablespoons tomato paste (from 6-oz can)
  • 1 3/4 cups Progresso™ Tuscany broth chicken broth (from 32-oz carton)
  • 2 tablespoons butter
  • 2/3 cup Progresso™ plain panko crispy bread crumbs
  • 2 teaspoons finely chopped fresh Italian (flat-leaf) parsley
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon grated lemon peel
Instructions:
  • Place the mushrooms in a small bowl and cover with hot water. Let them soak and set aside.
  • In a shallow bowl, mix flour, salt, and pepper. Coat the turkey thighs in the flour mixture.
  • Preheat oven to 350°F. In a large skillet, heat 3 tablespoons of oil over medium heat. Cook the coated chicken thighs in the oil for 12 to 15 minutes, flipping once, until they are nicely browned. Transfer the chicken to a 13x9-inch (3-quart) glass baking dish and set aside.
  • In the same skillet, warm the remaining 1 tablespoon of oil over medium heat. Sauté the onion, carrots, celery, and garlic for 5 minutes, stirring occasionally. Sprinkle in 1 tablespoon of rosemary, a bay leaf, 2 tablespoons of parsley, and the wine. Cook for an additional 5 minutes until the vegetables are tender and most of the liquid has cooked off. Mix in the lemon peel strips, tomato paste, and broth. Drain the mushrooms, discard the liquid, and add the mushrooms to the skillet. Simmer until hot, then pour over the turkey in the baking dish.
  • Cover a baking dish snugly with aluminum foil and allow the turkey to bake for 1 1/2 to 2 hours, or until it is exceptionally tender.
  • Prepare the gremolata by melting butter in an 8-inch skillet over medium-high heat. Add bread crumbs and cook until lightly browned, stirring often. Mix in 2 teaspoons parsley, 1 teaspoon rosemary, and grated lemon peel.
  • Generously shower the vibrant gremolata over the succulent turkey just before enjoying. Add a side of creamy polenta or decadent risotto to elevate the meal to new heights.

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