Turkey Osso Bucco With Gremolata Courtesy Giada De Laurentiis Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKEY WITH HERBES DE PROVENCE AND CITRUS



Turkey with Herbes de Provence and Citrus image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 14

1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour

Steps:

  • To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
  • Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
  • Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
  • To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

TURKEY OSSO BUCO WITH PARSLEY AND ROSEMARY GREMOLATA



Turkey Osso Buco with Parsley and Rosemary Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 21

1/2 breast of turkey (cut into 3 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduce-sodium chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper

Steps:

  • For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
  • In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
  • In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
  • Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
  • To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

TURKEY OSSO BUCO



Turkey Osso Buco image

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.

Categories     Citrus     Fish     Garlic     Herb     Onion     Tomato     turkey     Lemon     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 18

For osso buco:
5 1/2 to 6 pounds whole fresh turkey legs
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 to 8 tablespoons olive oil
1 large onion, chopped
4 flat anchovy fillets, rinsed, patted dry, and chopped
1 cup dry white wine
2 cups reduced-sodium chicken broth (16 fluid ounces)
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
For gremolata:
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
Special Equipment
parchment paper

Steps:

  • Make ossobuco:
  • Put oven rack in middle position and preheat oven to 350°F.
  • 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 moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) 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 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
  • Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat 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.

TURKEY OSSO BUCCO WITH GREMOLATA (COURTESY GIADA DE LAURENTIIS)



Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) image

Make and share this Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) recipe from Food.com.

Provided by Kate DeMello

Categories     One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

3 turkey breast halves
2 turkey thighs
salt & freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduced-sodium chicken broth
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 whole garlic cloves
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zest of grated
2 garlic cloves, minced
1 teaspoon minced rosemary
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Preheat the oven to 375°F.
  • Pat the turkey with paper towels to dry and ensure even browning.
  • Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
  • In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
  • In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes.
  • Stir in the tomato paste and cook for 1 minute.
  • Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
  • Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture.
  • Bring the liquid to a boil over medium-high heat.
  • Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
  • Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
  • To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

Nutrition Facts : Calories 1151.2, Fat 59.1, SaturatedFat 13.5, Cholesterol 367.9, Sodium 445.8, Carbohydrate 12.8, Fiber 1.3, Sugar 2.3, Protein 128.5

MARIE'S TURKEY OSSO BUCCO



Marie's Turkey Osso Bucco image

A less expensive but equally as rich-tasting slow-cooker version of the traditional Osso Bucco. Do NOT use boneless turkey meat as the dark meat of the leg and thigh as well as the bones contribute greatly to the taste of the finished product. Osso Bucco is tradionally served over Risotto Milanese and this is wonderful that way; but it's just as good over saffron or plain white rice. Leftovers seldon occur, when they do...they are even tastier then the first day. This dish freezes superbly!

Provided by Callinectes Sapidus

Categories     One Dish Meal

Time 6h

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon dried thyme
2 whole turkey legs, cut at joints into drumsticks and thighs, skin removed (about 3-1/4 pounds total)
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery ribs, chopped
6 garlic cloves, minced, divided
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes with juice
1/4 cup fresh Italian parsley, finely chopped
1 teaspoon lemon zest, grated

Steps:

  • Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
  • Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
  • Makes 6 main-course servings.
  • Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.

Nutrition Facts : Calories 494.4, Fat 20.9, SaturatedFat 6, Cholesterol 193.1, Sodium 517.1, Carbohydrate 16.3, Fiber 3.4, Sugar 7.8, Protein 55.1

TURKEY OSSO BUCO



Turkey Osso Buco image

Categories     Tomato     turkey     Sauté     Low Fat     Red Wine     Healthy     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 11

1 teaspoon dried thyme
2 whole turkey legs (about 31/4 pounds total), cut at joints into drumsticks and thighs, skin removed
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, minced, divided
1/2 cup dry red wine
1 28-ounce can diced tomatoes in juice
1/4 cup chopped fresh Italian parsley
1 teaspoon grated lemon peel

Steps:

  • Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
  • Mix parsley, peel, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.

More about "turkey osso bucco with gremolata courtesy giada de laurentiis recipes"

TURKEY OSSO BUCCO RECIPE | GOOP
turkey-osso-bucco-recipe-goop image
2012-11-08 gremolata. ¼ cup chopped fresh flat-leaf parsley. ¼ cup toasted pine nuts. 1 clove garlic, minced. zest of 1 lemon. pinch of sea salt. pinch of freshly …
From goop.com
Servings 4
Category Dinner Recipes
  • In a Dutch oven or heavy-bottomed pan, heat olive oil over high heat until smoking. Place thighs in pan and cook until brown all over (about 5 minutes on each side). Transfer to a plate and set aside.
  • Reduce heat to medium and add carrot, onion and celery and a pinch of salt and pepper. Cook until vegetables are soft and golden brown, about 7 minutes. Add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds, to bring out the aromas. Add the tomatoes, chicken stock and wine and bring to a boil.


TURKEY OSSO BUCO WITH PARSLEY AND ROSEMARY GREMOLATA ...
turkey-osso-buco-with-parsley-and-rosemary-gremolata image
2011-06-25 Turkey Osso Bucco: 1/2 breast of turkey (cut into 3 pieces, preferably by the butcher) 2 turkey thighs. Salt and freshly ground black …
From cookingchanneltv.com
Cuisine Italian
Category Main-Dish
Servings 6
Total Time 2 hrs 15 mins


OSSO BUCO : RECIPES : COOKING CHANNEL RECIPE | GIADA DE ...
osso-buco-recipes-cooking-channel-recipe-giada-de image
2011-08-21 Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking …
From cookingchanneltv.com
Category Main-Dish
Total Time 2 hrs 15 mins


TURKEY OSSO BUCO RECIPE | BON APPéTIT
2004-03-01 Mix parsley, peel, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls.
From bonappetit.com
Servings 6
  • Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
  • Mix parsley, peel, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.


320 FOOD NETWORK FAVES IDEAS IN 2021 | FOOD, FOOD NETWORK ...
Apr 30, 2021 - Explore Pamela Narducci's board "food network faves" on Pinterest. See more ideas about food, food network recipes, recipes.
From pinterest.com
327 pins
9 followers


35 BEST OSSO BUCCO RECIPE IDEAS | OSSO BUCCO RECIPE, OSSO ...
Mar 30, 2019 - Explore Ross Alampi's board "Osso bucco recipe" on Pinterest. See more ideas about osso bucco recipe, osso bucco, recipes.
From pinterest.ca


OSSO BUCCO | GIADA DE LAURENTIIS | GIADA RECIPES, OSSO ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


TURKEY OSSO BUCCO WITH GREMOLATA (COURTESY GIADA DE ...
Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) 3 turkey breast halves; 2 turkey thighs ; salt & freshly ground black pepper; 1/3 cup all-purpose flour, for dredging; 1/2 cup vegetable oil; 1 small onion, finely diced; 1 carrot, finely diced; 1 stalk celery, finely diced; 1 tablespoon tomato paste; 1 cup dry white wine; 4 cups reduced-sodium chicken broth; 1 sprig …
From textcook.com


PORK OSSO BUCCO GIADA - ALL INFORMATION ABOUT HEALTHY ...
Osso Buco Recipe | Giada De Laurentiis | Food Network top www.foodnetwork.com. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve. In the same pot ...
From therecipes.info


OSSO BUCCO IN OVEN - ALL INFORMATION ABOUT HEALTHY RECIPES ...
best realmomsrealdinners.blogspot.com. 1. Preheat oven to 375. 2. Season osso bucco all over with salt and pepper. In dutch oven, heat olive oil over medium-high heat until smoking. Place osso bucco in pot and brown all over, rolling to get all edges, about 12-15 mins. Remove shanks and set aside. 3.
From therecipes.info


GIADA DE LAURENTIIS’ CLASSIC OSSO BUCO RECIPE - FOOD NEWS
Heirloom Tomato and Basil Tart. Recipe courtesy of Giada De Laurentiis.Missing: Osso BucoMust include: Osso Buco . Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network. Osso Bucco Wrap Osso Buco with Risotto. Ideally, osso buco is made with slices of veal shin from …
From foodnewsnews.com


MARIES TURKEY OSSO BUCCO RECIPES
Make and share this Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) recipe from Food.com. Provided by Kate DeMello. Categories One Dish Meal. Time 2h20m. Yield 6 serving(s) Number Of Ingredients 21
From tfrecipes.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) Estimated Nutritional Profile . Nutrient Quantity; Total fats (g) 153.8049: Carbohydrates (g) 31.3668: Protein (g) 460.6132: Energy (kCal) 3375.1903: Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g) 0.0000: Fatty acids, total saturated 18:4 (g) 0.0000 : Copper, Cu (mg) 4.8863: Fatty acids, total …
From cosylab.iiitd.edu.in


TURKEY THIGH OSSO BUCO RECIPES
Turkey Thigh Osso Buco Recipes TURKEY OSSO BUCO WITH PARSLEY AND ROSEMARY GREMOLATA . Provided by Giada De Laurentiis. Categories main-dish. Time 2h15m. Yield 6 servings. Number Of Ingredients 21. Ingredients; 1/2 breast of turkey (cut into 3 pieces, preferably by the butcher) 2 turkey thighs: Salt and freshly ground black pepper: 1/3 cup all …
From tfrecipes.com


Related Search