Braised Turkey Legs with Porcini Mushrooms
In Italy, we make more dishes with turkey than with chicken, just the opposite of many countries' cuisines. Turkey is so succulent and tender, that every one is impressed when we have it during one of our restaurant meals. So it is not unusual that we also make a classic northern dish, Osso Buco, with turkey legs rather than with veal. All you need is a friendly butcher willing to cut the top part of the turkey leg into 2" sections and "Ecco-la!" you have Osso Buco di Tacchino. For the classic version, make this with veal shanks.
The braising sauce is studded with vegetables and chopped tomatoes rather than heavy tomato puree. Adding porcini mushrooms adds depth and provides the perfect counterpoint making this sauce taste rich yet remaining light. If you prefer, substitute 2 ounces fresh sliced cremini mushrooms. Serve Osso Buco over polenta (see recipe) or saffron risotto. If you need a break from the traditional stuffed turkey, try this during the holidays. Prepare it a day in advance of serving, making it ideal for entertaining.
- Osso Buco di Tacchino:
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4-8
turkey legs, cut into 2" thick slices* or 4-8 veal shanks/osso buco
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1/2
cup all-purpose or "0" flour
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extra-virgin olive, sunflower or canola oil
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1/2
cup chopped yellow onion
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1/2
cup chopped carrots
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1/2
cup chopped celery
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1/3
cup chopped fennel
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1
tablespoon finely chopped garlic
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fresh marjoram and thyme to taste
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1
bay leaf
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1
28-ounce can whole plum tomatoes, seeded, chopped, drained
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1
cup dry Italian white wine (Pinot Grigio)
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3
cups stock*
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2
small packages dried porcini, reconstituted in cool water (1/3 ounce)
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sea salt and freshly ground white pepper to taste
Gremolata:-
1/2
cup chopped fresh parsley
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1 1/2
teaspoons minced lemon zest
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1/2
teaspoon minced garlic
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pinch sea salt
2. Heat the pan and sauté the onion, carrots, celery and fennel for 3-4 minutes, stirring occasionally, but do not brown. Add the garlic and herbs and sauté for a few seconds until fragrant. Add the tomatoes, bring to a boil, then nestle the browned turkey slices to make one layer.
At this point, the second stage of braising begins by deglazing and simmering for about 1 1/2 hours. (The time goes by faster than you may think, and there is really little attention given to the dish during this time.) Turn the heat to high, pour in the white wine, deglaze and boil for a few minutes, occasionally stirring and scraping the bottom of the pan to release the caramelized juices. Pour in the stock, partially cover the pan and simmer for about 1 1/2 hours, turning the turkey over for even cooking after 45 minutes. During this time, soak the dried porcini in cool water for about 20 minutes. Drain and clean, then add the mushrooms to the sauce during the final 15 minutes of cooking. Taste the sauce, adjust salt and pepper flavors.
During this time, the sauce reduces by about half of its originial volume, and the turkey softens and becomes so tender it almost falls off the bone. Remove from the heat, remove the bay leaf and skim off any rendered fat that rises to the surface. Season to taste. (At this point, the dish may be cooled and refrigerated overnight. Re-heat by simmering, partially covered, for 15 minutes before serving.)
3. Gremolata: Make up to 1 hour before serving so it remains fresh. Toss the ingredients together in a small bowl until evenly mixed.
Serving: On a mound of steaming polenta (see recipe) or saffron risotto, arrange the osso buco then spoon the flavorful sauce over all. Sprinkle with gremolata and serve immediately.
Mary Beth's Chef's Tip: * Depending on the size of the turkey legs, purchase 1 or 2 per person. Ask your butcher to cut a 2" thick slice beginning at the leg's widest part (the thigh joint). This becomes the osso buco. Use the lower part of the leg to make stock for this dish.
