Turkey Osso Buco Style with Cannellini Beans

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.