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
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources