Turkey Osso Buco with Orange Gremolata and Mustard Polenta

By lorik

Be sure to purchase regular turkey legs for this recipe and not the smoked variety. For grilled polenta, reduce milk amount to 1 cup. Spread cooked polenta into a greased 8 inch pan, chill, and cut into squares to grill or broil.

Ingredients

• For the osso buco:
• 4 turkey legs (about 1 lb each) seasoned with salt and pepper
• 1/2 cup AP flour
• 1/4 cup olive oil
• 2 cup low sodium chicken broth
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 can Italian style stewed tomatoes, cut up (14oz)
• 1 tsp anchovy paste
• For the gremolata:
• 2 Tbsp minced fresh parsley
• 1 Tbsp minced garlic
• 1 tsp minced orange zest
• For Mustard Polenta:
• 2 cups low sodium chicken broth
• 2 cups milk or half and half
• 1 cup polenta or cornmeal
• 2 Tbsp stone ground mustard
• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Dredge seasoned turkey legs in flour, then saute them in oil in a large skillet over medium high heat until they're browned on all sides, about 5 minutes. Work in batches if necessary.

Combine broth, onion, celery, carrot, tomatoes, and anchovy paste in a 4 to 6 quart slow cooker.

Add turkey legs to cooker. Cover; cook until turkey is fork tender, on high heat setting for 3-4 hours or on low heat setting for 5-6 hours. Remove turkey from sauce; pour sauce into a bowl.

Mix together parsley, garlic, and zest for the gremolata; sprinkle some over each serving of turkey, sauce, and mustard polenta.

For the polenta:
Heat broth and milk in a sauce pan over high heat until boiling. Gradually add polenta, whisking constantly. Reduce heat; continue whisking while polenta simmers 5 minutes. Stir in mustard and Italian seasoning; season with salt and pepper.