| Yield: 4 |
| Establishment: Restaurant, Club Operation, Catering Operation |
| Ethnicity: Italian |
| Meal Type: Main Course, Entrée |
| Preparation Method: Simmer |
| Product Type: Turkey Thighs |
| Ingredients |
| 1/2 Pound cannellini beans, soaked in water the night before and drained |
| 1 Gallon TURKEY STOCK |
| 3 Ounces TURKEY BACON, diced |
| 1 Spanish onion, coarse chop |
| 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 Ounces dry white wine |
| 8 Ounces cooked fresh tomato puree |
| 1 Teaspoon 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 a hot oil until golden brown. Add remaining ingredients, cover tightly.
- Bake in a preheated 325 degree F. oven for about 2 hours or until the turkey is tender.
- Cool turkey to touch and remove turkey from bones.
- Reduce cooking liquid by 1/2. Add drained beans and return turkey to the pan. Cook until piping hot and liquid is sauce consistency.
- Serve atop polenta or risotto.
