Sattie, do you have a Super Wally World anywhere nearby? They ought to have all the turkey parts you could want.
I never thought of using turkey legs in place of lamb or veal. Sounds interesting. With the price of veal shank over $10.00/lb here, I have not made Osso Bucco for a while. Turkey bucco? will have to try it. As a person that most often cooks for one, finding the right portion is a sometimes difficult. One turkey leg is about a single portion. Most of the time turkey parts are available here at reasonable prices.
I never thought of using turkey legs in place of lamb or veal. Sounds interesting. With the price of veal shank over $10.00/lb here, I have not made Osso Bucco for a while. Turkey bucco? will have to try it. As a person that most often cooks for one, finding the right portion is a sometimes difficult. One turkey leg is about a single portion. Most of the time turkey parts are available here at reasonable prices.
Is it impossible to find a whole fresh turkey that is not frozen???? My intention is to purchase said turkey and whack it up like I do whole chicken. Trying to add variety to the menu and I thought this would be a way to have a turkey breast or leg for dinner. Plus the economics of it all would be better for a family of two.
Will I have a better chance of finding them as Thanksgiving nears?
True, Turkey Bucco probably will not be the same as Osso Bucco, which means "bone with a hole", but would be interesting nevertheless. I think that I will give it a try.Osso Buco won't be anywhere near the same using turkey instead of veal. The "buco" refers to the hole in the center of the veal shank and the marrow that's inside flavors the whole dish too. The difference in taste between veal and turkey will change the whole character of the dish but it will still be good I'm sure.
Me, I'm sticking to veal shank.
BTW, I've gotten fresh turkey on special order from my local butcher and honestly can't tell the difference. You butcher will "whack" your turkey if you ask him to.
True, Turkey Bucco probably will not be the same as Osso Bucco, which means "bone with a hole", but would be interesting nevertheless. I think that I will give it a try.
The Emeril Live that we got last night featured this dish. Called it Carribbean style turkey legs. Braised in a mirapoix with added spices, stock, and Guiness. Recipe available on his web site
I'm thinking that sawing the drumsticks would have a couple of advantages. Cooking time, texture, appearance, and maybe flavor, would change I usually serve Braised dishes family style, often in the my copper braising pan, and portions would work out better. Whole leg meat would have to be pulled from the bone, and would be long stringy pieces of meat, or served whole, a bit much for some.I also saved that Emeril recipe to try. But I think his sawing the drumsticks in half crosswise so that they "resemble" sawed veal shanks is a total waste. If/when I make this recipe, I'll just be using the drumsticks whole.
I remember when I was young (Loooooooooong ago) that mom used to buy a loaf of "Stuffing Bread". I have seen nothing but dried stuffing in the stores.
Therefore, a little banging around yielded this. What do Y'all (love that word. Can a Yankee use it? Do I need dispensation?) think?
Mom used to cut it into cubes and then "things" went into it. I am thinking celery, onion, sausage and......??????? What is a great stuffing.
AC