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.
INGREDIENTS
2 turkey thighs, bones removed, but skin left on
6 oz of thin sliced pancetta diced up
1 large shallot, finely diced
1 package mushrooms, roughly chopped
1/2 cup white wine
2 tablespoons melted butter
Dizzy Pig Bayou-ish seasoning
INSTRUCTIONS
- Take the turkey thighs and remove the bones, spreading them skin side down on a board, further butterfly open the thighs.
- 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.
- Put the thighs in the skillet (you can use the same skillet you made the stuffing in without cleaning it).
- Brush the melted butter liberally over the thighs.
- Season the thighs with the Bayou-ish seasoning.
- 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.
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Saute the mushrooms, panchetta, shallots with some wine.
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Find where the thigh connects to the torso of the turkey.
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Cut through the skin and down into the meat until you hit the joint.
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Work the knife between the meat, cutting as you go.
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Cut straight through the joint holding the thigh to the torso.
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Once the thigh and drumstick are removed, you need to separate them also.
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Cut through the bone connecting the thigh to the drumstick. Save the drumsticks for roasting later.
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To debone the thigh, start by finding the bone.
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Cut the meat away from the bone, being careful not to cut all the way through the meat.
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Slide your knife under the bone to cut through the tendons.
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Scrape your knife against the bone to cut the meat from it.
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Continue to do this all the way down the bone.
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Butterfly the thigh out so you have an even piece to stuff.
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Stuff it with the mushroom, panchetta and shallot mixture. You don’t need a lot!
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Roll it back up.
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Tie it securely so it stays in one shape and the stuffing doesn’t fall out.
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Two thighs, stuffed and tied.
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Dust them with Bayou-ish.
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Cook them in the same skillet you used to saute the mushrooms, panchetta and shallots.
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Baste with the melted butter in the bottom of the skillet.
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Slice and serve!
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Cover with the rest of the sauce and enjoy!
