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Turkey Thigh Osso Buco

Turkey, very Italian style Skill Level: Intermediate

10 min Prep
90 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 596
Protein 57.2g
Total Carbohydrates 24.8g
Dietary Fiber 3.6g
Net Carbohydrates 21.2g
Sugar 10.0g
Total Fat 25.9g
Saturated Fat 7.8g
Trans Fat 0.0g
Cholesterol 175.6mg
Sodium 1557.6mg
SmartPoints® 13.0


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 1/2 pounds boneless turkey thigh, remove skin, cut in half
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 1/4 cup baby carrots, coarsly chopped
  • 2 cloves fresh garlic, minced
  • 8 ounces canned stewed tomatoes
  • 8 ounces canned tomato sauce, no salt added
  • 3/4 cup white wine
  • 1 low-sodium chicken bouillon or base
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme leaves
  • 1/2 cup frozen peas
  • 2 Tablespoons water, cold


  1. In 9-inch pie plate combine flour, 1/2 of the recipe's pepper and the salt. Add turkey and turn to coat. Reserve remaining flour.
  2. In nonstick 5-quart saucepan, over medium heat, sauté 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 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.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: National Turkey Federation