Turkey Thigh Osso Buco

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.

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  • prep time 40 min
  • total time 2 hr 40 min
  • ingredients 22
  • servings 4
 

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)

Gremolata

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine the mushrooms with hot water to cover and set aside to soak.
  • 2 Meanwhile, in shallow bowl, combine flour, salt and pepper. Dredge the turkey thighs in flour mixture to coat.
  • 3 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.
  • 4 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.
  • 5 Cover baking dish with foil and bake 1 1/2 to 2 hours or until the turkey is very tender.
  • 6 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.
  • 7 Sprinkle gremolata over the turkey before serving. If desired, serve with polenta or risotto.
  • 1 In small bowl, combine the mushrooms with hot water to cover and set aside to soak.
  • 2 Meanwhile, in shallow bowl, combine flour, salt and pepper. Dredge the turkey thighs in flour mixture to coat.
  • 3 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.
  • 4 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.
  • 5 Cover baking dish with foil and bake 1 1/2 to 2 hours or until the turkey is very tender.
  • 6 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.
  • 7 Sprinkle gremolata over the turkey before serving. If desired, serve with polenta or risotto.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
155mg
155%;
Sodium
1080mg
1080%;
Total Carbohydrate
38g
38%
(Dietary Fiber
3g
3%
  Sugars
7g
7%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
10%;
Calcium
8%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.