With the arrival of autumn, when the leaves begin to take on golden hues, turkey ossibuchi with mushrooms reveal themselves as an ideal dish to warm up family evenings. The choice to use turkey ossibuchi, a lean and flavorful meat, allows for a tender and succulent result, perfect to be paired with a side of mashed potatoes or polenta. The browning technique, followed by slow cooking in broth, enhances the flavors and allows the meat to absorb the intense aroma of the dried mushrooms, which, once rehydrated, enrich the dish with their earthy note. This second course, simple yet rich in taste, is wonderfully suited for a Sunday lunch in good company, where the warmth of the table blends with the enveloping scent of broth and aromatic herbs. Preparing it is a way to celebrate autumn flavors, transforming genuine ingredients into a dish that delights the palate.

Clean the turkey ossibuchi of any bone splinters and make a few cuts along the edges to maintain their shape during cooking; dust them well with flour and shake off the excess. Heat oil and butter in a pan and brown the ossibuchi. Then add the soaked and chopped dried mushrooms; season with salt and pepper. Pour in the broth and continue cooking for about 25 minutes over low heat. Before removing from heat, add some chopped parsley. Serve hot accompanied by mashed potatoes.