October 1, 2004
RH Staff
Yield: 4 servings.
1/2 lb. cannellini beans, soaked in water the night before and drained
1 gallon turkey stock
3 oz. turkey bacon, diced
1 Spanish onion, coarse chopped
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 oz. dry white wine
8 oz. cooked fresh tomato purèe
1 tsp. fresh orange zest
Simmer cannellini beans in turkey stock, bacon and half the mirepoix (onions, carrots, celery, garlic and thyme). Cook until tender. Sear turkey thighs in hot oil until golden brown. Add remaining ingredients; cover tightly. Bake in preheated 325°F oven for about 2 hours, until turkey is tender. Cool turkey to touch and remove from bones. Reduce cooking liquid by 1/2. Add drained beans and return to pan. Cook until piping hot and liquid is sauce consistency. Serve atop polenta or risotto.
Photo Credit: NATIONAL TURKEY BOARD
Recipe Provided by: Chef Tom Power, Corduroy Restaurant, Sheraton Four Points Hotel, Washington, D.C.
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