Yield: 4

Establishment: Restaurant, Club Operation, Catering Operation
Ethnicity: Italian
Meal Type: Main Course, Entrée
Preparation Method: Simmer
Product Type: Turkey Thighs
Ingredients
1/2 Pound cannellini beans, soaked in water the night before and drained
1 Gallon TURKEY STOCK
3 Ounces TURKEY BACON, diced
1 Spanish onion, coarse chop
2 Large carrots, coarse chop
3 Stalks celery, coarse chop
3 Cloves garlic, coarse chop
1/2 Bunch fresh thyme, chopped
2 Large TURKEY THIGHS, cut in half with a band saw
As needed extra virgin olive oil
6 Ounces dry white wine
8 Ounces cooked fresh tomato puree
1 Teaspoon fresh orange zest
  1. Simmer cannellini beans in turkey stock, bacon and half the mirepoix (onions, carrots, celery, garlic and thyme). Cook until tender.
  2. Sear turkey thighs in a hot oil until golden brown. Add remaining ingredients, cover tightly.
  3. Bake in a preheated 325 degree F. oven for about 2 hours or until the turkey is tender.
  4. Cool turkey to touch and remove turkey from bones.
  5. Reduce cooking liquid by 1/2. Add drained beans and return turkey to the pan. Cook until piping hot and liquid is sauce consistency.
  6. Serve atop polenta or risotto.