Ingredients
1/2
ounce dried porcini mushrooms (1/2 cup)
1/2
cup all-purpose flour
3/4
teaspoon gray sea salt
1/4
teaspoon pepper
4
turkey thighs
3
tablespoons extra-virgin olive oil
1
cup finely chopped yellow onion
1
cup finely chopped carrot
1
cup finely chopped celery
4
cloves garlic, peeled
1
tablespoon fresh rosemary leaves
1
bay leaf
2
tablespoons finely chopped Italian (flat-leaf) parsley
1/2
cup dry white wine
2
lemon peel strips, about 2x1/2 inch each
2
tablespoons tomato paste (from 6-oz can)
1 3/4
cups Progresso® Tuscany broth chicken broth (from 32-oz carton)
Gremolata
2
tablespoons butter
2/3
cup Progresso® plain panko crispy bread crumbs
2
teaspoons finely chopped fresh Italian (flat-leaf) parsley
1
teaspoon minced fresh rosemary leaves
1
teaspoon grated lemon peel
Description
This Italian Classic Is Made With Turkey Thighs Braised In Savory Progresso Tuscany Chicken Broth Along With Vegetables And Herbs. Serve With Polenta Or Risotto For An Unforgettable Dinner.
Pillsbury
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