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Recipe: Turkey Ossobucco

Turkey Ossobucco served over risotto and sprinkled with parsley

Ossobucco is an Italian dish traditionally made with veal, white wine, and broth.  The word itself “ossobucco” means ‘bone with a hole’, obviously referring to the long bones containing marrow on the interior.  We don’t actually eat the bone marrow of a turkey – I don’t really know why other than there isn’t much of it so why go through the hassle of getting it out.

However, I (among others) call this dish ‘ossobucco’ because in many ways, it is a modern take on a traditional dish.  Every year on Thanksgving, my mom and I make this turkey for about 25 people and it’s always a big hit.

Turkey Ossobucco

Serves 8-10

  • 4-5 lbs. turkey breasts (bone-in) and legs
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 3-5 stalks celery, diced
  • 1 1/2 cups dry white wine
  • 4 cups reduced-sodium chicken broth
  • 3 tbsp. of any (or all) of the following: thyme, rosemary, oregano, parsely
  • salt and pepper to taste

Preheat the oven to 350°F.  In a large saucepan, heat the oil.  Brown all of the turkey pieces on all sides (about 5-7 minutes total) and remove them from the saucepan; set aside.  To the pan with the turkey drippings, add the carrot, onion, and celery and sauteé until soft, about 5 minutes.  Add the wine to the pan, deglazing it to remove the browned turkey pieces.  Pour the drippings, brownings, and vegetables into a large roasting pan.  Add the pieces of turkey, broth and herbs to the roasting pan.  Cover the pan with foil and roast.  The breasts will take about 1 hour 45 minutes, while the legs will take up to 2 1/2 hours.

Let the turkey rest while pouring the contents of the pan into a saucepan, bring to a boil and reduce until the yield is about 2-3 cups of sauce.  Enjoy!

NUTRITION INFORMATION: (Varies depending on type of meat and skin/no skin).  For breast meat without the skin, a serving contains: 270 calories, 9 grams of fat, 5 grams of carbohydrate, 1 gram of fiber, and 32 grams of protein.  It’s a good source of vitamins A and K.

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