Thanksgiving Osso Buco

Name: Thanksgiving Osso Buco
Ingredients: 2 pounds turkey drumsticks, cut crosswise into 1 1/2 inch thick pieces (ask your butcher to do it unless you have a chain saw, or like to suffer); 1 finely chopped yellow onion; 2 diced carrots; 2 minced garlic cloves; 8 diced Turkish apricots; 16 dried cranberries, halved; 1 cup hard cider; 1/4 teaspoon allspice; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; Salt and freshly ground black pepper

11 ingredients

5 steps

Ingredients

2 pounds turkey drumsticks, cut crosswise into 1 1/2 inch thick pieces (ask your butcher to do it unless you have a chain saw, or like to suffer)
1 finely chopped yellow onion
2 diced carrots
2 minced garlic cloves
8 diced Turkish apricots
16 dried cranberries, halved
1 cup hard cider
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and freshly ground black pepper

Directions

1

Preheat oven to 325°F.
2

In a large cast iron casserole or Dutch oven, heat the oil over medium-high heat. Season the turkey pieces with salt and pepper and brown them nicely, about two minutes per side.
3

Remove the turkey from the pan. Add the onion and cook over medium heat, until the onion is very soft and slightly caramelized, for about five minutes. Add the garlic, and cook for another minute. Add the carrots and cook for another five minutes. Stir in the apricots, cranberries, allspice, cinnamon, nutmeg and cider. Place the turkey pieces back into the casserole, coat with the sauce, and bring to simmer.
4

Cover the casserole with a lid and put it in the oven. Cook until the meat is very tender and begins to fall of the bones, for about 2 to 2 1/2 hours. (If it becomes dry during cooking, feel free to add a bit more liquid.)
5

Adjust the seasoning if needed. Serve warm with mashed potatoes and the sauce spooned on top.