Braised Turkey and Homemade Potato Gnocchi

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
4

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

Ingredients

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

Steps

  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

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources