Turkey Osso Buco with Asiago Polenta & Cranberry Confit



4 TURKEY THIGHS, cut in half

1 tsp salt

1/2 tsp pepper

2 tbsp vegetable oil, divided

1 Large onion, diced

1 Medium carrot, peeled and diced

1 Rib celery, diced

2 Cloves garlic, diced

1 c dry red wine


2 c veal stock

1 Large tomato, diced

1 tbsp tomato paste

1 Medium bay leaf

2 Sprigs fresh thyme

5 peppercorns, cracked

1 Large shallot

1 tsp vegetable oil

1 tsp white wine vinegar

6 oz whole cranberries, fresh or frozen

1/4 c brown sugar

1 Large sweet potato

To taste salt

2 tbsp unsalted butter

2 tsp sugar

24 pearl onions

1/2 c water

2 c boiling water

1/2 c polenta

3 tbsp Asiago cheese, grated

1 tbsp Parmesan cheese, grated




Salt and pepper turkey thigh pieces. Heat 1-tablespoon vegetable oil in a 4-quart pan with a tight fitting lid. Sauté thighs until brown, remove from skillet.

Add 1-tablespoon vegetable oil and sauté onion, carrot and celery until softened. Add garlic and sauté 30 seconds longer.

Add wine and reduce wine by half. Return turkey thighs to pan. Stir in stocks, tomato, tomato paste, herbs and peppercorns.

Place, uncovered, in a preheated 450 F oven for 10 minutes.

Reduce heat to 350 degrees F, cover pan and braise for about 40 minutes or until turkey is fork tender.

Remove from oven and remove turkey pieces. Strain liquids from solids, wipe pan of solid materials and return turkey pieces and liquid to pan. Hold warm for service.


While turkey is braising, sauté shallot in 1 teaspoon oil until soft. Add vinegar and stir to evaporate. Add cranberries and sugar. Bake in a preheated 300 degree F oven about 10 minutes or until thickened. The cranberries should still have some definition. Remove and keep warm.


Peel sweet potato and shred with an oriental vegetable slicer or a potato peeler.

Gather a small ball of potato and place in a metal strainer or potato basket cooker. Cover with a spatula and deep-fry until crisp. Drain on clean paper towels. Repeat to create 8 balls.

Meanwhile, melt 2 tablespoons butter in a saucepan. Add sugar, onions and 1/2 cup water. Cook over medium heat until water evaporates and onions are cooked and caramelized.


Gradually add polenta to 2 cups boiling water and stir. Cook according to package directions until done. Add Asiago and Parmesan cheeses and salt (to taste). Stir to incorporate cheese. Keep warm


Place 1/8 of the polenta in the center of each of 8 warm appetizer plates.

Place one turkey osso buco on top of polenta.

Place 3 caramelized onions around osso buco. Place 3 small mounds of cranberry confit around edge of plate.

Ladle 2-ounces of braising liquid over osso buco. Place one fried sweet potato ball on top of the osso buco.


Nutrition Facts

Total Calories 510

Calories from Fat 230

Total Fat 26 g

% Daily Total Fat 40

Saturated Fat 7 g

% Daily Saturated Fat 35

Cholesterol 110 g

% Daily Cholesterol 37

Sodium 1650 mg

% Daily Sodium 69

Total Carbohydrates 30 g

% Daily Total Carbohydrates 10

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 14 g

Protein 35 g

% Daily Protein 100

% Daily Vitamin C 30

% Daily Calcium 10

% Daily Iron 25