Turkey Thigh Osso Buco

Name: Turkey Thigh Osso Buco
Prep time: 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Italian
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

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Prep 40 min
Total 2 hr 40 min
Servings 4

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.

By Betty Crocker Kitchens

Updated November 2, 2011

Make With

Progresso Breadcrumbs

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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 540

Calories from Fat: 210

Total Fat: 23g; 36%

Saturated Fat: 7g; 35%

Trans Fat: 0g

Cholesterol: 155mg; 52%

Sodium: 1080mg; 45%

Potassium: 730mg; 21%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 3g; 14%

Sugars: 7g

Protein: 42g

% Daily Value*:

Vitamin A: 120%; 120%

Vitamin C: 10%; 10%

Calcium: 8%; 8%

Iron: 25%; 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;