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Cullen's Osso Bucco Thighs

1/4 cup flour
1/2 teaspoon pepper, divided
1/4 teaspoon salt
2  Turkey Thighs, skinned and cut in half, crosswise
1 teaspoon olive oil
1 medium onion, chopped
1 small carrot, coarsely chopped
2 garlic cloves, minced
1 can (8 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
3/4 cup white wine or lemon-lime soda
1 teaspoon chicken bouillon crystals
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup frozen peas

D I R E C T I O N S

In 9-inch pie plate combine flour, 1/4 teaspoon pepper and salt. Add turkey and turn to coat. Reserve remaining flour. 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. 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. 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. To serve, spoon tomato mixture over turkey. Serve with polenta or saffron rice, if desired.

For only as we ourselves, as adults, actually move and have our being in the state of love, can we be appropriate models and guides for our children. What we are teaches the child far more than what we say, so we must be what we want our children to become.

- Joseph Chilton Pearce