TURKEY THIGH OSSO BUCO

Turkey Thigh Osso Buco image

This Italian classic is made with turkey thighs braised in savory Progresso® Tuscany chicken broth along with vegetables and herbs. Serve with polenta or risotto for an unforgettable dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h40m

Yield 4

Number Of Ingredients 22

Ingredients

1/2 ounce dried porcini mushrooms (1/2 cup)
1/2 cup all-purpose flour
3/4 teaspoon gray sea salt
1/4 teaspoon pepper
4 turkey thighs
3 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 cup finely chopped carrot
1 cup finely chopped celery
4 cloves garlic, peeled
1 tablespoon fresh rosemary leaves
1 bay leaf
2 tablespoons finely chopped Italian (flat-leaf) parsley
1/2 cup dry white wine
2 lemon peel strips, about 2x1/2 inch each
2 tablespoons tomato paste (from 6-oz can)
1 3/4 cups Progresso™ Tuscany broth chicken broth (from 32-oz carton)
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons finely chopped fresh Italian (flat-leaf) parsley
1 teaspoon minced fresh rosemary leaves
1 teaspoon grated lemon peel

Steps:

In small bowl, combine the mushrooms with hot water to cover and set aside to soak.
Meanwhile, in shallow bowl, combine flour, salt and pepper. Dredge the turkey thighs in flour mixture to coat.
Heat oven to 350°F. In 12-inch skillet, heat 3 tablespoons oil over medium heat. Add coated thighs to oil; cook 12 to 15 minutes, turning once, until well browned. Place in ungreased 13x9-inch (3-quart) glass baking dish; set aside.
In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion, carrots, celery and garlic to oil; cook 5 minutes, stirring occasionally. Add 1 tablespoon rosemary, bay leaf, 2 tablespoons parsley and the wine; continue cooking about 5 minutes, stirring occasionally, until vegetables are tender and most of the liquid has evaporated. Stir in the lemon peel strips, tomato paste and broth. Drain mushrooms; discard the liquid. Add mushrooms to skillet. Heat to simmering then pour over the turkey in baking dish.
Cover baking dish with foil and bake 1 1/2 to 2 hours or until the turkey is very tender.
Meanwhile, make the gremolata. In 8-inch skillet, melt butter over medium-high heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently. Stir in 2 teaspoons parsley, 1 teaspoon rosemary and the grated lemon peel.
Sprinkle gremolata over the turkey before serving. If desired, serve with polenta or risotto.

Nutrition Facts : Calories 540, Carbohydrate 38 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 3 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g