Comfort Food Gatherings Gluten-Free Kitchen Main Dish Mushrooms Turkey Winter Holidays

Pancetta and Mushroom Stuffed Turkey Thighs

By Max Rosen

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.



Print Recipe
  • 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

  1. Find where the thigh connects to the torso of the turkey.
  2. Cut through the skin and down into the meat until you hit the joint.
  3. Work the knife between the meat, cutting as you go.
  4. Cut straight through the joint holding the thigh to the torso.
  5. Once the thigh and drumstick are removed, you need to separate them also.
  6. Cut through the bone connecting the thigh to the drumstick. Save the drumsticks for roasting later.
  7. To debone the thigh, start by finding the bone.
  8. Cut the meat away from the bone, being careful not to cut all the way through the meat.
  9. Slide your knife under the bone to cut through the tendons.
  10. Scrape your knife against the bone to cut the meat from it.
  11. Continue to do this all the way down the bone.
  12. Butterfly the thigh out so you have an even piece to stuff.

Main recipe

  1. In a heavy skillet cook the pancetta until crispy, remove the pancetta and set aside but leave the grease in the pan.
  2. 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.
  3. Spread a couple tablespoons of the mushroom/pancetta mix on each thigh (reserve the rest of the mixture for later).
  4. Using butchers twine, roll up the thighs and tie them tight.
  5. Brush the melted butter liberally over the thighs. Season the thighs with the Bayou-ish seasoning.
  6. 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).
  7. 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.
  8. 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.
  9. Remove the butchers twine from the thighs, slice into medallions, layer on a plate and cover with the mushroom/pancetta sauce.