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 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
- 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.