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Poultry
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Turkey

Cullen's Turkey Leg Osso Buco

2 tbl Olive oil 
3 x Turkey legs (about 2 pounds), skin removed 
1 cup Chopped carrots 
1 cup Chopped parsnips 
1/2 cup Chopped onion 
2 tsp Minced garlic 
3 lrg Fresh thyme sprigs or 1 teaspoon dried 
1 x Bay leaf 
1 can (28 ounce) Italian-style peeled tomatoes 
1/4 cup Chopped fresh parsley 
1 1/2 tsp Chopped orange peel 

 Method : 
Preheat oven to 350 degrees. Heat oil in heavy large Dutch oven over medium-high heat. Season turkey with salt and pepper. Cook until brown on all sides, about 8 minutes. Transfer to platter. Add carrots, parsnips, onion, 1 teaspoon garlic, thyme and bay leaf to Dutch oven. Stir in tomatoes with their juices, breaking up tomatoes with back of spoon. Bring to boil.
Cover Dutch oven and bake stew in oven until turkey is very tender, about 1 hour 10 minutes. Transfer turkey to work surface: cool slightly. Remove turkey from bones. Discard bones. Cube meat and return to Dutch oven.
Discard bay leaf and thyme sprigs. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)
Mix together parsley, orange peel and 1 teaspoon garlic. Ladle osso buco into bowls. Sprinkle with parsley mixture.
 

The moment we cease to hold each other, the moment we break faith with one another, the sea engulfs us and the light goes out.

It is already possible to imagine a society in which the majority of the population, that is to say, its laborers, will have almost as much leisure as in earlier times was enjoyed by the aristocracy. When one recalls how aristocracies in the past actually behaved, the prospect is not cheerful.