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Turkey Osso Buco with Parsley and Rosemary Gremolata Recipe

Turkey Osso Buco with Parsley and Rosemary Gremolata

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

Showing 51-60 of 116

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  • on January 02, 2010

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    This turkey was so incredible that I made it on Christmas day and then again a week later for New Years! The second time I made it I doubled the gremolata recipe and used some of the gremolata to season the red new potato's that I served with the turkey. This dish is also good with mushroom risoto and braised brussel sprouts. I will make this again for sure!!!

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  • on December 26, 2009

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    I enjoyed using this recipe. I would add many more vegetables to this the next time, more onion, sweet potatoes and russet potatoes. I have a large family so I cut the turkey up into bite sizes and served over rice that was cooked in turkey broth.

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  • on December 14, 2009

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    I followed the recipe exactly, but used only the half turkey breast, cut into four pieces. I cooked it in the oven just over an hour, but wasn't crazy about the texture of the meat. The gravy however was rich and wonderful so I removed the skin, took the meat off the bone and hand pulled it and returned it to the sauce. I served it over parmesan mashed potatoes with steamed broccoli. The gremolata was a nice pair with the broccoli too. It was really rich and wonderful like this and I will definitely do it again.

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  • on November 20, 2009

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    i made this turkey dish last month for a friend's birthday dinner party and everyone loved it. i loved it so much i'm making it for Thanksgiving! awesome! i used a whole, cut up 13 pound turkey; sent leftovers home w/guests and had enough for 2 more meals! i served it with w/goat cheese goasted garlic mashed potatoes - the self made gravy from the pan was perfect on the potatoes!

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  • on November 08, 2009

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    This was a very option for having company at home. My 5 year old loved it as weill as the rest of the family. Will make it over and over.
    Thanks Giada for your delicious recipes.

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  • on November 06, 2009

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    First of all - I love Giada recipes. But the rosemary and thyme took the whole dish over and really overpowered everything and I only used a small sprig (like 3-4 leaves I personally dont like rosemary so thats just me. I will make it again I'll just leave those herbs out and use herbs that I do like.

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  • on October 27, 2009

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    Does this taste like roman chicken only with turkey?

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  • on October 25, 2009

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    Cooked this for a gathering of friends and it is truly one of the 10 best meals I have ever made. It is melt in your mouth delicious. I served with smashed red potatoes, steamed broccoli, a simple spinach salad. Rave reviews! This will be a new staple at my house.

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  • on October 21, 2009

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    I love this one! I used boneless chicken breasts and baked them in an oven bag instead of covering with foil for the baking portion of this recipe because I was out of foil and it worked beautifully! I also added a little sprinking of flour to thicken the sauce. It was very flavorful and really easy to prepare. My family loved this dish and my two year old learned to say "osso buco" so I'd say this one was a definite success!

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  • on September 25, 2009

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    I made this last night with chicken thighs and bone in chicken breast and is was extemely yummy. I served with the lemon risotto (without lemon cups and it was the perfect side. This would be a great dish for company, as most of it is made ahead. A great summery freash dish. Added a buerre manie to thicken sauce and it was perfect. Risotto is lightly lemony--did not use the mascarpone to save on cals--and it was also realy good.

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