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Smoked Turkey Leg Osso Bucco with Creamed Corn (Robert Irvine) Recipe

Smoked Turkey Leg Osso Bucco with Creamed Corn (Robert Irvine) Recipe

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Smoked Turkey Leg Osso Bucco with Creamed Corn (Robert Irvine)

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Ingredients:

Serving

canola oil, for searing
6 large turkey legs, (if you want 2 legs per serving, add 6 more legs)
2 tbsp chopped fresh garlic
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 tbsp tomato paste
4 tbsp all-purpose flour
2 cups red wine
2 cups beef broth
3 bay leaves
2 tsp chopped rosemary leaves
2 tbsp chopped parsley leaves
salt and freshly ground black pepper
2 tbsp unsalted butter
1 cup white onion, small diced
6 ears corn, shucked
1 cup heavy cream
salt and freshly ground black pepper

Directions:

Creamed corn:
For the turkey:
In a large heavy bottomed saucepan, heat the canola oil until smoking.
Season the turkey legs with salt and pepper and sear in the hot pan until golden brown all over, turning constantly, about 5 minutes. Remove from pan to a plate and set aside until needed.
In the same pan add the garlic, onions, carrots, and celery and cook until vegetables are soft, about 5 minutes. Stir in the tomato paste and flour and continue to cook for 5 minutes. Add the wine and the beef broth. Return the turkey legs to the pan and continue to cook until tender, about 1 hour.
For the creamed corn:
While waiting for the legs to cook, begin the creamed corn. Add the butter to a saute pan over medium heat. Add the onions and saute until they become translucent. Using a sharp knife remove the corn kernels from the cob. Add the kernels to the sauteed onions and continue to cook until the corn becomes tender, about 10 minutes. Stir in the heavy cream and reduce the cream, until the mixture forms a thick sauce around the corn. Adjust the seasoning with salt and pepper, to taste, and set aside until needed.
Once the turkey legs are cooked and the meat is really tender, remove them from the liquid to a platter. Reduce the cooking liquid over medium heat until it coats the back of a spoon. Add the bay leaves and the fresh herbs and allow to infuse for about 5 minutes. Season with salt and pepper, to taste. Remove the bay leaves.
Arrange a turkey leg on each serving plate and cover with the cooking liquid. Spoon some of the creamed corn alongside and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	316.23 Kcal (1324 kJ)
Calories from fat	110.22 Kcal
		% Daily Value*
Total Fat	12.25g	19%
Cholesterol	37.58mg	13%
Sodium	274.22mg	11%
Potassium	711.98mg	15%
Total Carbs	34.04g	11%
Sugars	7.74g	31%
Dietary Fiber	5.17g	21%
Protein	6.69g	13%
Vitamin C	16mg	27%
Vitamin A	0.3mg	9%
Iron	1.5mg	8%
Calcium	60.8mg	6%

Amount Per 100 g
Calories	85.43 Kcal (358 kJ)
Calories from fat	29.78 Kcal
		% Daily Value*
Total Fat	3.31g	19%
Cholesterol	10.15mg	13%
Sodium	74.08mg	11%
Potassium	192.35mg	15%
Total Carbs	9.19g	11%
Sugars	2.09g	31%
Dietary Fiber	1.4g	21%
Protein	1.81g	13%
Vitamin C	4.3mg	27%
Vitamin A	0.1mg	9%
Iron	0.4mg	8%
Calcium	16.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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