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