Braised Turkey and Homemade Potato Gnocchi

Menu Part: 
Cuisine Type: 

Dark meat turkey takes well to braising—a long, slow cooking method that turns tougher cuts of meat and poultry meltingly tender and flavorful.


Turkey Legs
4 tbsp. extra virgin olive oil
1 large carrot, large dice
1 med. leek, large dice
1 large onion, large dice
1 pint dry white wine
2 turkey legs (about 1 lb. total)
3 qt. turkey stock
3 oz. dried mushrooms
1 tbsp. juniper berries
2 tbsp. black peppercorns
3 bay leaves

Potato Gnocchi
6 russet potatoes
2 egg yolks
1 tbsp. extra virgin olive oil
2 tbsp. kosher salt
2 cups all-purpose flour

2 tbsp. unsalted butter
1 med. shallot, minced
2 tbsp. fresh rosemary, finely chopped
2 tbsp. pink peppercorns, finely chopped
2 oz. grated Parmesan cheese
2 oz. shaved Parmesan cheese, for garnish


  1. Heat olive oil in a med. pot; brown diced carrot, leek and onions. Deglaze with wine.
  2.  Lightly season turkey legs with salt and pepper.  Add legs to vegetables; cover with stock; stir in dried mushrooms.
  3. Wrap juniper berries, black peppercorns and bay leaves in cheesecloth and tie shut. Gently hammer to break peppercorns and berries.  Place in pot with meat and vegetables.
  4. Bring to a simmer and turn off heat. Cover pot with foil and place in 325ºF oven for about 90 min. or until turkey slides down bone about an inch. Pick turkey off bones. Strain and reserve braising liquid.
  5. Prepare Gnocchi: Roast potatoes on bed of salt at 350ºF for 1 hr. or until fully cooked. Peel and run through food mill.
  6. Mix egg yolk with olive oil; add to potatoes along with salt.
  7. Gently work ingredients together and slowly add flour. Avoid over-mixing. Cut small pieces from dough and roll out by-hand into ropes; keep table dusted with flour so dough doesn’t stick. Using a bench knife, cut ropes into small, uniform pieces. Cook in boiling water in small batches until gnocchi float; remove with slotted spoon.
  8. When ready to serve, sauté shallots, some braising liquid and a little butter until shallots lose their rawness.  Add some turkey meat, chopped rosemary and pink peppercorns. Add cooked gnocchi to sauté pan; toss with grated Parmesan.  Use additional stock and butter as needed. Spoon into bowls and garnish with shaved Parmesan.
Source: Chef Patrick Connolly Radius Restaurant, Boston, MA National Turkey Federation

More From FoodService Director

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

FSD Resources