Turkey Thighs Stuffed with Porcini, Sausage, and Artichoke Hearts
"Buy skin-on, bone-in thighs at the grocery store and remove the bones yourselfâ??itâ??s as easy as boning chicken thighs. For more turkey recipes visitÂThe Guide to Thanksgiving Dinner...."
INGREDIENTS
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3/4 oz. dried porcini mushrooms (about 1/2 cup)
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1 Tbs. olive oil
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1/4 lb. sweet Italian sausage, casings removed (1 link)
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1 cup finely chopped yellow onion
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2 tsp. minced garlic
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1/2 cup coarsely chopped frozen artichoke hearts (no need to thaw)
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1/2 tsp. chopped fresh thyme
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1/2 tsp. chopped fresh rosemary
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1/2 cup coarse day-old breadcrumbs
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1/4 cup freshly grated Parmigiano-Reggiano
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Kosher salt and freshly ground black pepper
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1 large egg, lightly beaten
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3 turkey thighs (14 to 18 oz. each), boned
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Kosher salt and freshly ground black pepper
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2 Tbs. extra-virgin olive oil
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