INGREDIENTS
1 cup
Turkey stock
2
Turkey thighs, skin-on boneless
2 cloves
Garlic
1/2
Lemon
5/16 cup
Parsley
2 tbsp
Rosemary
2 tbsp
Thyme, fresh leaves
1
Pan sauce
2
Kosher salt and freshly ground black pepper
6 tbsp
Olive oil
1 cup
Bread crumbs, fresh toasted
2 tbsp
Butter
1/2 cup
Parmigiano-reggiano, grated
1/4 cup
Provolone, grated