Turkey Thigh Ragout over Pappardelle

This was my final recipe for my turkey deconstruction. I will post all the recipes in one post so you can see what I did with each component. I had originally intended to do this for Thanksgiving but plans changed…..meaning, Mindy likes traditional Thanksgiving dinners instead…haha.

Ingredients:

• 2 Turkey Thighs….brined with Smoked Salt and Agave Nectar…..then rinsed and rubbed with pepper
• Glace de Foie………I’ll perfect it first then give you the recipe
• Clarified butter
• Red Wine
• Holy trinity (onions, celery, bell pepper)
• Mushrooms……..ends and pieces
• 3 tomatoes
• Parsley stems
• Salt, tt
• Fresh Pappardelle Pasta

Procedure:

1. Sear each side of the turkey thigh in a dutch oven then remove from pot
2. Add a little clarified butter to pot and sweat holy trinity
3. Deglaze with red wine
4. Add glace de foie, mushrooms, tomatoes, parsley stems, and salt
5. Cover dutch oven and place in oven for as long as you want. I left it in there for 6 hours.
6. By then the meat will pull apart from the bone and you will be able to skim a lot of the fat off from the stew. Once you remove the fat then remove liquid from dutch oven and reduce it in a small sauce pan.
7. Cook pasta then pour sauce over pasta then place as much stew ingredients on the pasta.

Enjoy,

Eric