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Turkey osso buco with parsley and rosemary gremolata
From: Chef Giada De Laurentiis
Makes: 6-8 servings
Here's an osso buco everyone will love, even if they aren't big fans of veal. Consider this as the centerpiece of a non-traditional Thanksgiving meal; you'll get both dark and light meat without having to cook a whole turkey. Using a gremolata to spark up the flavor of a long-cooked dish like this one is a very traditional Italian touch that makes a huge difference in the finished dish.
INGREDIENTS
Turkey osso buco with parsley
• 1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
• 2 turkey thighs
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, finely diced
• 1 carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 large fresh rosemary sprig
• 2 large fresh thyme sprigs
• 2 bay leaves
• 2 whole cloves
Rosemary gremolata
• 1/4 cup chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• Pinch of salt
• Pinch of freshly ground black pepper
DIRECTIONS
Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.
In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
To the same pan, add the onion, carrot, and celery. Season vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaf, and cloves to the pan. Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.
When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Transfer the turkey to a cutting board and cut in thick slices , then arrange the slices in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each piece of turkey with a large pinch of gremolata. Serve immediately.
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Prosciutto mozzarella pinwheels
From: Giada De Laurentiis
Serves: 6-8
From Giada: I usually make this in one big log because it is so impressive when it comes out of the oven and you cut it into slices, but if the kids are helping put this together, why not make it as 4 individual rolls? That way everyone can stuff and roll their own selections. Let an adult cut the hot rolls, as the yummy molten cheese retains a lot of heat.
INGREDIENTS
• Flour, for dusting
• 1 pound purchased pizza dough
• 2 cups shredded mozzarella cheese
• 7 ounces prosciutto, thinly sliced
• 1 cup coarsely chopped baby spinach (about 1 1/2 ounces)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 425 F and position a rack in the lower 1/3 of the oven.
Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the pizza dough into a 12 to 14-inch circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer.
Sprinkle with the chopped spinach, then top with the remaining cheese.
Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam-side down, on the baking sheet and bake for 25 minutes until the top is golden brown.
Cool the roll for 3 for 4 minutes, then use a serrated knife to cut it into 3/4-inch slices.
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Tuscan mushrooms
From: Giada De Laurentiis
Makes: 4 to 6 servings
From Giada: If you think stuffed mushrooms are bland, you'll find these a welcome change of pace — the flavors are quite robust. These are equally good right out of the oven or at room temperature and a nice hors d'ouevre option for non meat-eaters.
INGREDIENTS
• 1/2 cup diced jarred roasted red bell peppers
• 1/2 cup diced pitted green olives
• 1/2 cup grated pecorino Romano
• 2 scallions, white parts only, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound white button mushrooms, cleaned and stemmed
• 1/4 cup finely chopped fresh basil leaves
DIRECTIONS
Preheat the oven to 400°F.
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
On a parchment paper-lined baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities, mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.
