Turkey Thigh Osso Buco
| Serves | 8 |
|---|---|
| Ingredients | Poultry, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
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
- Preheat oven to 350°F.
- 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.
- 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.
- Combine everything and season with salt and pepper to taste. Let turkey and vegetables rest while you prepare Gremolata.
- 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.
- To serve: Plate braised vegetables and tomato sauce, top with turkey and garnish with Gremolata.
Recipe by Virginia Tech University