Turkey Thigh Osso Buco

Turkey Thigh Osso Buco Ingredients

1/4 Cup flour	1 Can (8 ounces) stewed tomatoes
1/2 Teaspoon pepper divided	1 Can (8 ounces) tomato sauce
1/4 Teaspoon salt	3/4 Cup dry white wine
2 -1/2 Pounds TURKEY THIGHS skin removed, cut in half crosswise	1 Teaspoon reduced-sodium chicken bouillon crystals
1 Teaspoon olive oil	1/2 Teaspoon dried oregano
1 Medium onion chopped	1/4 Teaspoon dried thyme leaves
1 Small carrot coarsely chopped	1/2 Cup frozen peas
2 Cloves garlic minced

Instructions for Turkey Thigh Osso Buco

1. In 9-inch pie plate combine flour, 1/4 teaspoon pepper and salt. Add turkey and turn to coat. Reserve remaining flour.
2. In non-stick 5-quart saucepan, over medium heat, saute turkey in oil 5 minutes per side or until turkey is lightly brown. Remove turkey from saucepan; set aside.
3. Add onion, carrots and garlic to drippings in saucepan and stir-fry 2 to 3 minutes or until onions are translucent. Add tomatoes, breaking up large pieces with spoon, tomato sauce, wine, bouillon crystals, oregano, thyme and remaining pepper. Increase heat and bring mixture to boil. Add turkey pieces. Reduce heat to low, cover and simmer 45 to 60 minutes. Remove turkey from tomato mixture and keep warm.
4. Combine remaining flour mixture with 1 to 2 tablespoons cold water. Stir into hot tomato mixture. Add frozen peas. Increase heat to medium and cook 5 minutes or until sauce thickens.
5. To serve, spoon tomato mixture over turkey. Serve with polenta or saffron rice, if desired.

Main Ingredient: TurkeyCuisine: American

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