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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.

Author: Max Rosen

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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.
  • Saute the mushrooms, panchetta, shallots with some wine.

    Saute the mushrooms, panchetta, shallots with some wine.

  • Find where the thigh connects to the torso of the turkey.

    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.

    Cut through the skin and down into the meat until you hit the joint.

  • Work the knife between the meat, cutting as you go.

    Work the knife between the meat, cutting as you go.

  • Cut straight through the joint holding the thigh to the torso.

    Cut straight through the joint holding the thigh to the torso.

  • Once the thigh and drumstick are removed, you need to separate them also.

    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.

    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.

    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.

    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.

    Slide your knife under the bone to cut through the tendons.

  • Scrape your knife against the bone to cut the meat from it.

    Scrape your knife against the bone to cut the meat from it.

  • Continue to do this all the way down the bone.

    Continue to do this all the way down the bone.

  • Butterfly the thigh out so you have an even piece to stuff.

    Butterfly the thigh out so you have an even piece to stuff.

  • Stuff it with the mushroom, panchetta and shallot mixture. You don’t need a lot!

    Stuff it with the mushroom, panchetta and shallot mixture. You don’t need a lot!

  • Roll it back up.

    Roll it back up.

  • Tie it securely so it stays in one shape and the stuffing doesn’t fall out.

    Tie it securely so it stays in one shape and the stuffing doesn’t fall out.

  • Two thighs, stuffed and tied.

    Two thighs, stuffed and tied.

  • Dust them with Bayou-ish.

    Dust them with Bayou-ish.

  • Cook them in the same skillet you used to saute the mushrooms, panchetta and shallots.

    Cook them in the same skillet you used to saute the mushrooms, panchetta and shallots.

  • Baste with the melted butter in the bottom of the skillet.

    Baste with the melted butter in the bottom of the skillet.

  • Slice and serve!

    Slice and serve!

  • Cover with the rest of the sauce and enjoy!

    Cover with the rest of the sauce and enjoy!