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Wine-Braised Turkey with Porcini

slideshow More Holiday Turkeys

  • Servings: 4

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  • 1/2 cup dried porcini mushrooms (1/2 ounce)
  • 1 cup boiling water
  • 1/4 cup olive oil
  • 4 turkey drumsticks (about 3 pounds)
  • Salt
  • 2 carrots, finely chopped
  • 1 onion, finely chopped
  • 2 cups red or white wine
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 3 bunches scallions, trimmed to 5 inches
  • 1/2 pound Portobello mushrooms, stems discarded, caps halved and sliced crosswise 1/4 inch thick
  • Freshly ground pepper


  1. In a heatproof bowl, soak the porcini in the boiling water until softened, about 20 minutes. Rub them to loosen any grit and coarsely chop. Let the soaking liquid stand for 5 minutes, then pour it into a bowl, leaving any grit behind.
  2. Heat 2 tablespoons of the oil in an enameled cast-iron casserole. Add the drumsticks, season with salt and brown on all sides over moderately high heat, about 10 minutes. Transfer to a plate. Add the carrots and onion to the casserole, season with salt and cook, stirring, until lightly browned, 8 to 10 minutes.
  3. Return the drumsticks to the pan. Add the wine, porcini and their soaking liquid, thyme and bay leaves and bring to a boil. Cover and simmer over low heat until the turkey is falling off the bones, about 3 hours; turn them 2 or 3 times during cooking. Discard the thyme and bay leaves.
  4. Heat the remaining 2 tablespoons of oil in a medium skillet. Add the scallions, season with salt and cook over moderately high heat until softened and lightly browned, 3 to 5 minutes. Transfer the scallions to a plate. Add the Portobellos to the skillet, season with salt and cook over high heat, turning them once, until softened and golden, 5 to 8 minutes.
  5. Cut the turkey meat off the bone into large pieces, and discard the sticklike tendons. Boil the cooking liquid until it lightly coats a spoon, 10 to 15 minutes. Add the Portobellos; season with pepper.
  6. Put the turkey into soup plates and spoon the Portobellos and sauce on top. Arrange the scallions alongside and serve.

Serve With

Steamed rice.

Suggested Pairing

The richness of this dish points to a full-flavored red of equal intensity, like a Merlot.

Contributed By Photo © Sang An Published October 1999

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