Best Turkey Thigh Osso Buco Recipes

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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

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

TURKEY OSSO BUCO WITH PARSLEY AND ROSEMARY GREMOLATA



Turkey Osso Buco with Parsley and Rosemary Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 21

1/2 breast of turkey (cut into 3 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduce-sodium chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper

Steps:

  • For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
  • In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
  • In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
  • Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
  • To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

TURKEY OSSO BUCO



Turkey Osso Buco image

This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.

Categories     Citrus     Fish     Garlic     Herb     Onion     Tomato     turkey     Lemon     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 18

For osso buco:
5 1/2 to 6 pounds whole fresh turkey legs
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 to 8 tablespoons olive oil
1 large onion, chopped
4 flat anchovy fillets, rinsed, patted dry, and chopped
1 cup dry white wine
2 cups reduced-sodium chicken broth (16 fluid ounces)
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
For gremolata:
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
Special Equipment
parchment paper

Steps:

  • Make ossobuco:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
  • Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
  • Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
  • Make gremolata:
  • Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

TURKEY OSSO BUCO



Turkey Osso Buco image

Provided by Victoria Granof

Categories     Herb     Onion     turkey     Dinner     Carrot     Simmer     Cookie     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 turkey thighs or drumsticks, cut crosswise (by the butcher) into 1 1/2-inch-thick rounds
4 tablespoons olive oil
1 small onion, peeled and chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 cups marinara sauce
1 cup low-sodium chicken broth or dry white wine
A few sprigs of fresh herbs (any combination of parsley, sage, rosemary, and thyme)

Steps:

  • 1. Preheat oven to 325°F.
  • 2. In an uncovered Dutch oven over medium heat, brown the turkey pieces on both sides in 2 tablespoons of the olive oil, about 20 minutes. Remove them from the pan; set aside.
  • 3. Brown the onion, celery, and carrot in the remaining olive oil until soft, about 5 minutes.
  • 4. Return the turkey pieces to the pan and add the mari-nara, broth or wine, and herbs. Simmer in the oven, covered, until the meat is fork-tender, about 1/1/2 hours.

MARIE'S TURKEY OSSO BUCCO



Marie's Turkey Osso Bucco image

A less expensive but equally as rich-tasting slow-cooker version of the traditional Osso Bucco. Do NOT use boneless turkey meat as the dark meat of the leg and thigh as well as the bones contribute greatly to the taste of the finished product. Osso Bucco is tradionally served over Risotto Milanese and this is wonderful that way; but it's just as good over saffron or plain white rice. Leftovers seldon occur, when they do...they are even tastier then the first day. This dish freezes superbly!

Provided by Callinectes Sapidus

Categories     One Dish Meal

Time 6h

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon dried thyme
2 whole turkey legs, cut at joints into drumsticks and thighs, skin removed (about 3-1/4 pounds total)
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery ribs, chopped
6 garlic cloves, minced, divided
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes with juice
1/4 cup fresh Italian parsley, finely chopped
1 teaspoon lemon zest, grated

Steps:

  • Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
  • Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
  • Makes 6 main-course servings.
  • Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.

Nutrition Facts : Calories 494.4, Fat 20.9, SaturatedFat 6, Cholesterol 193.1, Sodium 517.1, Carbohydrate 16.3, Fiber 3.4, Sugar 7.8, Protein 55.1

TURKEY OSSO BUCCO WITH GREMOLATA (COURTESY GIADA DE LAURENTIIS)



Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) image

Make and share this Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) recipe from Food.com.

Provided by Kate DeMello

Categories     One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

3 turkey breast halves
2 turkey thighs
salt & freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduced-sodium chicken broth
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 whole garlic cloves
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zest of grated
2 garlic cloves, minced
1 teaspoon minced rosemary
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Preheat the oven to 375°F.
  • Pat the turkey with paper towels to dry and ensure even browning.
  • Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
  • In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
  • In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes.
  • Stir in the tomato paste and cook for 1 minute.
  • Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
  • Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture.
  • Bring the liquid to a boil over medium-high heat.
  • Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
  • Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
  • To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

Nutrition Facts : Calories 1151.2, Fat 59.1, SaturatedFat 13.5, Cholesterol 367.9, Sodium 445.8, Carbohydrate 12.8, Fiber 1.3, Sugar 2.3, Protein 128.5

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