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

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources