Turkey Osso Bucco with Gremolata Courtesy Giada De Laurentiis
Elevate your dinner table with Giada De Laurentiis' Turkey Osso Bucco with Gremolata—a flavorful twist on the classic Italian dish. This hearty recipe features tender, fall-off-the-bone turkey drumsticks braised to perfection in a rich medley of white wine, chicken broth, and crushed tomatoes, infused with aromatic vegetables and dried thyme. The gremolata—a vibrant blend of fresh parsley, zesty lemon, and minced garlic—adds a bright finishing touch, cutting through the richness and bringing balance to every bite. Perfect for a cozy family meal or a festive gathering, this dish pairs beautifully with creamy polenta or crusty bread. With its savory depth, bold flavors, and gourmet flair, this recipe transforms humble ingredients into an unforgettable culinary experience.
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Recipe Information
Ingredients
- 4 pieces Turkey drumsticks
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 Garlic cloves, minced
- 1 cup Dry white wine
- 2 cups Chicken broth
- 1 cup Canned crushed tomatoes
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 0.25 cup Flat-leaf parsley, chopped
- 1 tablespoon Lemon zest
- 1 Garlic clove, minced (for gremolata)
Instructions
Preheat your oven to 350°F (175°C).
In a shallow dish, combine the flour, salt, and pepper.
Dredge each turkey drumstick in the seasoned flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat.
Sear the turkey drumsticks on all sides until golden brown, about 10 minutes total. Remove and set aside.
Reduce the heat to medium and add the remaining olive oil to the Dutch oven.
Add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
Deglaze the pot by adding the white wine, scraping up any browned bits from the bottom of the pot.
Stir in the chicken broth, crushed tomatoes, thyme, and bay leaf.
Return the turkey drumsticks to the Dutch oven, making sure they are partially submerged in the liquid.
Bring the mixture to a simmer, cover, and transfer the Dutch oven to the preheated oven.
Cook for about 90 minutes, or until the turkey is tender and falling off the bone.
While the turkey is cooking, prepare the gremolata by mixing the parsley, lemon zest, and minced garlic in a small bowl.
Once the turkey is done, remove it from the oven and discard the bay leaf.
Serve the turkey osso bucco with the sauce spooned over the top, and garnish with the gremolata.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 31.1 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4794 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
