Max Rosen’s Pancetta and Mushroom Stuffed Turkey Thighs is a delicious way to enjoy turkey without having to cook an entire bird. It’s a beautiful presentation and you can used the Pancetta Mushroom mixture on just about anything! Try it with chicken or over your favorite pasta.
- 2 turkey thighs, bones removed, but skin left on
- 6 oz of thin sliced pancetta, diced
- 1 large shallot, finely diced
- 1 package mushrooms, roughly chopped
- 1/2 cup white wine
- 2 Tbsp melted butter
- Dizzy Pig Bayou-ish seasoning
Butterfly the turkey thighs
- Find where the thigh connects to the torso of the turkey.
- Cut through the skin and down into the meat until you hit the joint.
- Work the knife between the meat, cutting as you go.
- Cut straight through the joint holding the thigh to the torso.
- Once the thigh and drumstick are removed, you need to separate them also.
- Cut through the bone connecting the thigh to the drumstick. Save the drumsticks for roasting later.
- To debone the thigh, start by finding the bone.
- Cut the meat away from the bone, being careful not to cut all the way through the meat.
- Slide your knife under the bone to cut through the tendons.
- Scrape your knife against the bone to cut the meat from it.
- Continue to do this all the way down the bone.
- Butterfly the thigh out so you have an even piece to stuff.
- In a heavy skillet cook the pancetta until crispy, remove the pancetta and set aside but leave the grease in the pan.
- Cook shallot and mushroom in the pancetta grease in the pan until tender. Add about 1/4 cup of the wine and continue cooking until reduced, slowly adding back in the pancetta. Remove from heat.
- Spread a couple tablespoons of the mushroom/pancetta mix on each thigh (reserve the rest of the mixture for later).
- Using butchers twine, roll up the thighs and tie them tight.
- Brush the melted butter liberally over the thighs. Season the thighs with the Bayou-ish seasoning.
- Put the thighs in the skillet (you can use the same skillet you made the stuffing in without cleaning it). Put into a 425°F oven or Big Green Egg (if cooking on an Egg, use an indirect cooking accessory).
- Every 15 minutes, spoon the melted butter back over the thighs. Remove the thighs when they hit around 170°F internal temp. Let them rest while you finish the sauce.
- Put the remaining mushroom/pancetta mix back in the hot skillet, add the remaining 1/4 cup of wine and 2-3 tablespoons of butter. Stir it until the liquid is reduced and it’s a nice smooth sauce.
- Remove the butchers twine from the thighs, slice into medallions, layer on a plate and cover with the mushroom/pancetta sauce.