Turkey Ossobucco with Cranberry-Celery Leaf Gremolata
I have a continuing obsession with ossobucco and have used many cuts of different meats. Everything from the very traditional use of veal shanks, to the more unconventional use of pork, and even tried Antelope ossobucco at Tenders in Las Vegas. By far, using veal shanks is my preference, but that can be expensive, and considering this is a dish I want to make for Christmas lunch, I thought an experiment with turkey would be a fitting option.
There are quite a few recipes around using turkey for ossobucco, but they all contain onions, carrot, celery and most also have tomatoes. Now, here is something you may not know about me... I am not a big fan of chunks of meat in tomato sauces. I don't like things like chicken cacciatore, or meat balls in tomato sauce, stuff like that. I love tomatoes though, so don't count me out yet.
In any case, I decide to adapt my favorite ossobucco recipe. Again. The New york Times recipe by Mark Bittman. It's simple, and straight forward and easily adapted to suit my every whim. I made more changes with this recipe than I ever have, so I'll take more credit for this one!
Turkey Ossobucco
1 tablespoon olive oil
There are quite a few recipes around using turkey for ossobucco, but they all contain onions, carrot, celery and most also have tomatoes. Now, here is something you may not know about me... I am not a big fan of chunks of meat in tomato sauces. I don't like things like chicken cacciatore, or meat balls in tomato sauce, stuff like that. I love tomatoes though, so don't count me out yet.
In any case, I decide to adapt my favorite ossobucco recipe. Again. The New york Times recipe by Mark Bittman. It's simple, and straight forward and easily adapted to suit my every whim. I made more changes with this recipe than I ever have, so I'll take more credit for this one!
Turkey Ossobucco1 tablespoon olive oil
2 turkey legs, with the first couple of inches cut off
Salt and freshly ground black pepper to taste
2 cloves garlic, lightly mashed and peeled
1 tsp fresh thyme
2 cups chicken stock
1 teaspoon butter
Rinse the turkey legs in cold water, then pat dry with a paper towel. Lightly salt and pepper. Add olive oil to a deep, pre-heated skillet with a tight fitting lid, and add the turkey legs, cook until nicely browned on all sides (that might turning 3 or even 4 times, depending on the thickness of the legs).
Add garlic to the pan and just lightly cook for less than a minute. Add the chicken stock and thyme, bring to a boil. Turn the heat to low and cover the skillet. Let simmer with the lid on until the meat falls away from the bone, about 4-5 hours, turning the drumsticks about once per hour, adding a little water should it become necessary (it shouldn't).
Remove the turkey from the skillet and turn the heat up to high. Boil the sauce until it becomes thick; about 5 minutes. Stir in the butter, serve the turkey with the sauce spooned over it.
Cranberry-Celery Leaf Gremolata
1/4 cup cranberries, pulsed a few times in a food processor
zest of 1 lemon
3 tbsps celery leaves, chopped
1 clove garlic, minced
1 tsp Kosher salt
Mix all together and serve atop the Turkey Ossobucco
I served my Turkey Ossobucco over fettucine, but for "the meal" I will be using mashed sweet potatoes for a more traditional feast!
Salt and freshly ground black pepper to taste
2 cloves garlic, lightly mashed and peeled
1 tsp fresh thyme
2 cups chicken stock
1 teaspoon butter
Rinse the turkey legs in cold water, then pat dry with a paper towel. Lightly salt and pepper. Add olive oil to a deep, pre-heated skillet with a tight fitting lid, and add the turkey legs, cook until nicely browned on all sides (that might turning 3 or even 4 times, depending on the thickness of the legs).
Add garlic to the pan and just lightly cook for less than a minute. Add the chicken stock and thyme, bring to a boil. Turn the heat to low and cover the skillet. Let simmer with the lid on until the meat falls away from the bone, about 4-5 hours, turning the drumsticks about once per hour, adding a little water should it become necessary (it shouldn't).
Remove the turkey from the skillet and turn the heat up to high. Boil the sauce until it becomes thick; about 5 minutes. Stir in the butter, serve the turkey with the sauce spooned over it.
Cranberry-Celery Leaf Gremolata
1/4 cup cranberries, pulsed a few times in a food processor
zest of 1 lemon
3 tbsps celery leaves, chopped
1 clove garlic, minced
1 tsp Kosher salt
Mix all together and serve atop the Turkey Ossobucco
I served my Turkey Ossobucco over fettucine, but for "the meal" I will be using mashed sweet potatoes for a more traditional feast!
Posted by Thrifty Table at December 11, 2011 
Categories: Just Following Orders, Penny Pinching Protein, Star of the Show, Shop Talk
Tags: ossobucco turkey mark bittman christmas quick and easy recipes fettucine mashed potatoes mashed sweet potatoes
Categories: Just Following Orders, Penny Pinching Protein, Star of the Show, Shop Talk
Tags: ossobucco turkey mark bittman christmas quick and easy recipes fettucine mashed potatoes mashed sweet potatoes
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