CHARLOTTE, NC (WBTV) - Turkey Osso Bucco
- 2 turkey breast, each cut into 2 pieces
- 2 turkey thighs
- SplenDishes House Blend
- ½ cup all-purpose flour
- 1/3 cup vegetable oil
- 2 pieces thick cut bacon, roughly chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery, chopped
- 2 cloves garlic, chopped
- 1 tablespoon tomato paste
- 2 cups dry white wine
- 1 cup chicken stock
- 2 sprigs each of fresh rosemary and thyme
- 2 tablespoons butter
- Parsley, chopped, for garnish
Season turkey generously with SplenDishes House Blend, then dredge in flour, shake off any excess flour.
Heat Dutch oven pot on high heat with vegetable oil. Brown turkey on both sides, about 5-6 minutes, and remove from pan.
Add bacon and cook 4-5 minutes, until lightly golden. Add a little more oil, then add onions, carrots and celery and continue to sauté until onions are translucent, about 4-5 minutes. Season with SplenDishes House Blend, then stir in garlic and tomato paste. Continue stirring for additional 2-3 minutes, then add white wine. Scrape any browned bits from bottom of pan.
Place turkey back into pot (if you're using skin-on turkey, place pieces, skin down) and pour in chicken stock. Liquid should only cover turkey 3/4 up, so tops of meat are not submerged. Bring liquid to a boil over medium high heat. Lay sprigs of rosemary and thyme on top and place lid on pan (you can use foil as well).
Braise for approximately 45 minutes, then remove lid or foil, turn turkey pieces over, and cook additional 45 minutes, until turkey is fork tender. Once done, remove rosemary and thyme stems.
Remove turkey and place on platter. Spoon half the vegetables around the turkey. Using an immersion blender, blend the remaining vegetables and liquid until smooth. Stir in 2 tablespoons butter until melted and spoon sauce over turkey and vegetables.
Garnish with chopped parsley.