Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.
Don’t miss her show Let’s Get Real on Heritage Radio Network!
1 quart chicken stock
1 cup dried porcini mushrooms
2 bay leaves
2 turkey legs and thighs, bone-in, skin on, separated at the joint to make 4 pieces
salt and pepper
canola oil as needed
2 shallots, peeled and sliced
2 ribs celery, diced
1/4 cup balsamic vinegar
2 cups wild mushrooms, sliced
1/2 stick (4 tablespoons) butter
1/4 cup heavy cream
1. Heat chicken stock in a saucepan with dried porcini and bay leaf, bring to a boil, and reduce to a simmer. Simmer for 20 minutes, strain, discard dried mushrooms and bay leaf.
2. Pat turkey thighs dry with paper towels and season with salt and pepper. Heat a sauté pan, add canola oil to coat the bottom, and brown the turkey well on both sides. Remove turkey from pan and set aside.
3. In the same pan, sauté the shallots and celery until translucent and soft, add the wild mushrooms and sauté until soft. Return the turkey to the pan and add the balsamic vinegar.
4. Add the strained stock to the pan, bring to a simmer, lower the heat and cover, and braise until done, about 25-30 minutes. A fork should easily pierce the turkey and release easily when done.
5. Remove the finished turkey from the pan and set aside. Add the heavy cream, bring the liquid to a boil and cook to reduce the volume of the liquid by half.
6. Return the turkey to the pan, season with salt and pepper to taste, and serve.