Braised Turkey Thighs, Osso Buco Style
FROM SUBSTACK
I recognize that not everyone is hosting a big Thanksgiving meal, or may not want to fuss with a big turkey for a smaller group. A few of you told me so in the conversation we had a few weeks ago about what kinds of recipes you wanted to see for the holiday season, Turkey Day included.
Your feedback inspired me to come up with this delicious dish that is kind of like turkey and gravy all in one pot. The meat is falling-apart tender and moist as can be, and the sauce has a deep rich flavor and is studded with carrots and mushrooms. It still goes beautifully with traditional sides, especially mashed potatoes and green beans. That’s how my husband and I enjoyed this dish when I first made it last week. I was able to heat it up the day after I made it and it was perfect. It’s easy to put together, keeps exceptionally well, and leftovers can be repurposed in a variety of ways.
Serves 4
To streamline the process, get the turkey thighs searing, then prep the vegetables.
4 turkey thighs, about 4 pounds
Kosher salt and freshly ground pepper
2 teaspoons olive oil (just enough to cover the bottom of the pot)
