Recipe: Turkey Legs Osso Buco

Turkey Legs Osso Buco
recipelink.com Chat Room Recipe Swap - 2001-09-04
From: Pat Gold
Posted to: rec.food.recipes
Recipe by: Bon Appetit - February 1995
Serves: 6

This is really a wonderful recipe (I think I made it every other week last winter) and economical. I played around with it and my notes are below under the recipe. I usually doubled it and if I had any left I froze it as it freezes well. It takes a bit of time to make it as you have to take the meat off the drumsticks but it is well worth it. Enjoy! Pat

This recipe is great with polenta or mashed potatoes. It can be made a day ahead.

2 tablespoons olive oil
3 turkey legs (about 2 pounds), skin removed
1 cup chopped carrots
1 cup chopped parsnips
1/2 cup chopped onion
2 teaspoons minced garlic
3 large fresh thyme sprigs or 1 teaspoon dried
1 bay leaf
1 (28 ounce) can Italian-style peeled tomatoes
1/4 cup chopped fresh parsley
1 1/2 teaspoons chopped orange peel

Preheat oven to 350 degrees. Heat oil in heavy large Dutch oven over medium-high heat. Season turkey with salt and pepper. Cook until brown on all sides, about 8 minutes. Transfer to platter. Add carrots, parsnips, onion, 1 teaspoon garlic, thyme and bay leaf to Dutch oven. Stir in tomatoes with their juices, breaking up tomatoes with back of spoon. Bring to boil.

Cover Dutch oven and bake stew in oven until turkey is very tender, about 1 hour 10 minutes. Transfer turkey to work surface: cool slightly. Remove turkey from bones. Discard bones. Cube meat and return to Dutch oven. Discard bay leaf and thyme sprigs. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Mix together parsley, orange peel and 1 teaspoon garlic. Ladle osso buco into bowls. Sprinkle with parsley mixture.

Per Serving: Calories, 236; fat, 10g; Cholesterol, 64mg; sodium. 296 mg.

NOTE: If you don't use a lot of mashed potatoes, pasta, or polenta I would suggest doubling this recipe b/c I don't think that it is anywhere near sufficient to serve 6 adults.

MY ADDITIONS & CHANGES: I added either a rutabaga or a turnip. I also added 4 or 5 large, fresh shiitake mushrooms which went very well. I think that you can safely add any sort of mushroom . I chopped it into about 1/4 inch pieces which were somewhat too small. Next time I would chop them into 1/2 or 3/4 inch pieces as they stew long enough to cook through with no problem. I cut the onion into eight pieces and sauteed it in 2 tablespoons olive and lightly browned it. I then sauteed the rest of the vegetables with the onions. I would also increase the amount of garlic by at least 1 teaspoon. Make sure that you correct the seasonings before serving as it seems to go somewhat flat. The grated orange peel was very nice and the parsley seemed to zip the taste up. I really thought it was very good .... and easy on the wallet.