Turkey Thigh Osso Buco

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

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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

% Daily Value

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;