Turkey Thigh Osso Buco

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

This turkey recipe from Virginia Tech University is filled with endless flavor and color. With fresh vegetables and Gremolata, this recipe is perfect for a chilly day.

Ingredients

1/2 cup olive oil
4 turkey thighs, natural or smoked
6 cloves garlic, sliced
1 cup sliced basil
1/4 cup chopped oregano
1 onion, finely diced
1 cup finely diced celery
2 bay leaves
4 cups dry white wine
8 medium plum tomatoes
6 cups chicken stock
1/4 cup sugar
1/4 cup sliced sage
1/4 cup sliced savory
Salt and pepper to taste

Gremolata:
2 cups sliced parsley
3 tbsp. lemon juice, or juice of 1 lemon
2 tsp. lemon zest, or zest of 1 lemon
3 tbsp. orange juice, or juice of 1 orange
2 tsp. orange zest, or zest of 1 orange
1 sprig thyme, chopped
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper to taste

Steps

  1. Preheat oven to 350°F.
  2. In large ovenproof pan over medium heat, heat olive oil and sear turkey thighs until golden on all sides. Add garlic, basil, oregano and onion, and saute for 3 minutes.
  3. Toss in vegetables and continue to saute for another 5 minutes. Add bay leaves and deglaze with wine. Reduce liquid by 80%, then add tomatoes, chicken stock and sugar. Cover and bake in oven for 1 hour, or internal temperature reaches 165°F. Remove turkey and some of vegetables and set aside. Take remaining tomato and vegetable mixture and puree into smooth sauce.
  4. Combine everything and season with salt and pepper to taste. Let turkey and vegetables rest while you prepare Gremolata.
  5. To make Gremolata: Place all ingredients except oil, salt and pepper into food processor and chop. Slowly drizzle in oil and adjust seasoning to taste.
  6. To serve: Plate braised vegetables and tomato sauce, top with turkey and garnish with Gremolata.

Recipe by Virginia Tech University

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources