Turkey Ossobuco (Gourmet/March 2007)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 424.2
- Total Fat: 20.0 g
- Cholesterol: 3.0 mg
- Sodium: 683.4 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.1 g
- Protein: 46.2 g
View full nutritional breakdown of Turkey Ossobuco (Gourmet/March 2007) calories by ingredient
Introduction
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat. This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.Number of Servings: 8
Ingredients
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For ossobuco:
5 1/2 to 6 lbs whole fresh turkey legs
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp black pepper
6 to 8 tablespoons olive oil
1 large onion, choppped
4 flat anchovy fillets, rinsed, patted dry and chopped
1 cup dry white ine
2 cups reduced sodium chicken broth
1 (14 oz) can tomatoes diced
Fore gremolata
1 garlic cove, minced
2 tbsp finely chopped fresh flat-leaf parsley
1 tsp finely grated fresh lemon zest
1 tsp finely grated fresh orange zest
Tips
Turkey can be braised 2 days ahead and cooled in sauce (uncovered), then chilled, covered. Reheat in sauce covered in a 350 oven.
Directions
Make OSSOBUCO:
Put oven rack in middle position and preheat to 350.
Pat turkey legs dry. Stir together flour, salt and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12 inch heavy skillet over moderatly high heat until hot but no smoking, then brown leg, turning occasionaly, about 5 minutes and transfer to a large roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
Add remaining 2 tbsp oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is gold and anchovies are dissolved,7 to 8 minutes. Add wine and boil until reduced by half, about 3 mintues, then stir in broth and tomatoes with juice.
Pour liquid over turkey legs and cover surfact with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 21/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fate from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
Make Gremolata
Stir together garlic, parsley and zests and sprinkle over turkey just before serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CLSHORES.
Put oven rack in middle position and preheat to 350.
Pat turkey legs dry. Stir together flour, salt and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12 inch heavy skillet over moderatly high heat until hot but no smoking, then brown leg, turning occasionaly, about 5 minutes and transfer to a large roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
Add remaining 2 tbsp oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is gold and anchovies are dissolved,7 to 8 minutes. Add wine and boil until reduced by half, about 3 mintues, then stir in broth and tomatoes with juice.
Pour liquid over turkey legs and cover surfact with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 21/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fate from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
Make Gremolata
Stir together garlic, parsley and zests and sprinkle over turkey just before serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CLSHORES.