Turkey Osso Buco with Fennel
Makes 14 to 16 servings
½ cup vegetable oil
2 (3-pound) boneless turkey breast halves, cut into 6 pieces each
2 (½-pound) turkey legs
½ cup all-purpose flour
1 large onion, chopped
2 medium carrots, chopped (about 1 cup)
1 cup chopped fennel, fronds reserved for topping
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup dry white wine, such as Chardonnay
4 cups low-sodium chicken stock
1 sprig fresh rosemary
2 bay leaves
½ teaspoon salt
¼ teaspoon ground black pepper
Topping:
½ cup chopped fresh parsley
½ cup chopped fennel fronds
1 lemon, zested
1 tablespoon minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1. Preheat oven to 325˚.
2. In a large roasting pan or Dutch oven, heat oil over medium heat. Pat turkey dry, and sprinkle with flour. Cook turkey pieces, in batches, about 6 minutes per side or until brown on all sides; remove from pan, and set aside.
3. Add onion, carrot, and fennel to pan; cook 8 minutes or until softened. Add garlic and tomato paste; cook until fragrant, about 2 minutes. Stir in wine and chicken stock. Return turkey to pan along with rosemary, and bay leaves. Bring to a boil, then reduce to a simmer. Cover pan, and bake for 3 hours or until turkey is very tender. Discard rosemary, and bay leaves. Remove turkey from pan and slice. Add salt and pepper to sauce.
4. For topping, in a small bowl, combine parsley, fennel fronds, lemon zest, garlic, salt, and pepper.
5. To serve, sprinkle topping over turkey and sauce, and top with lemon juice, if desired.
Try our delicious Turkey Osso Buco with Fennel for a twist on the traditional turkey this season.
