| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
|
Turkey legs (about 2 pounds), skin removed |
| 1 |
c |
Chopped carrots |
| 1 |
c |
Chopped parsnips |
| 1/2 |
c |
Chopped onion |
| 2 |
ts |
Minced garlic |
| 3 |
lg |
Fresh thyme sprigs or 1 teaspoon dried |
| 1 |
|
Bay leaf |
| 1 |
cn |
(28 ounce) Italian-style peeled tomatoes |
| 1/4 |
c |
Chopped fresh parsley |
| 1 1/2 |
ts |
Chopped orange peel |
INSTRUCTIONS
Preheat oven to 350 degrees. Heat oil in heavy large Dutch oven over
medium-high heat. Season turkey with salt and pepper. Cook until brown on
all sides, about 8 minutes. Transfer to platter. Add carrots, parsnips,
onion, 1 teaspoon garlic, thyme and bay leaf to Dutch oven. Stir in
tomatoes with their juices, breaking up tomatoes with back of spoon. Bring
to boil.
Cover Dutch oven and bake stew in oven until turkey is very tender, about 1
hour 10 minutes. Transfer turkey to work surface: cool slightly. Remove
turkey from bones. Discard bones. Cube meat and return to Dutch oven.
Discard bay leaf and thyme sprigs. Season with salt and pepper. (Can be
made 1 day ahead. Cover and chill. Bring to simmer before serving.)
Mix together parsley, orange peel and 1 teaspoon garlic. Ladle osso buco
into bowls. Sprinkle with parsley mixture.
Per Serving: Calories, 236; fat, 10g; Cholesterol, 64mg; sodium. 296 mg.
NOTE: If you don't use a lot of mashed potatoes, pasta, or polenta I would
suggest doubling this recipe b/c I don't think that it is anywhere near
sufficient to serve 6 adults.
MY ADDITIONS & CHANGES: I added either a rutabaga or a turnip. I also
added 4 or 5 large, fresh shiitake mushrooms which went very well. I think
that you can safely add any sort of mushroom . I chopped it into about 1/4
inch pieces which were somewhat too small. Next time I would chop them into
1/2 or 3/4 inch pieces as they stew long enough to cook through with no
problem. I eigthed the onion and sauteed it in 2 tablespoons olive and
lightly browned it. I then sauteed the rest of the vegetables with the
onions. I would also increase the amount of garlic by at least 1 teaspoon.
Make sure that you correct the seasonings before serving as it seems to go
somewhat flat. The grated orange peel was very nice and the parsley seemed
to zip the taste up. I really thought it was very good .... and easy on the
wallet.
Posted to JEWISH-FOOD digest V96 #50
Date: 30 Oct 1995
From: Ruth Heiges <heiges@post.tau.ac.il>
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