Turkey in Creole Sauce is simply turkey with a spicy tomato and onion sauce. This dish is straightforward and very versatile. Who said you could not eat turkey any other day besides Thanksgiving? Any meats can be eaten any day and anytime during the year. There is no need to be restrained and think that particular meat should only be eaten on certain occasions.
My mother always tells us that we should eat what we want any day as long as we can afford it and in moderation. Who can guarantee that we will live until next Thanksgiving to enjoy Turkey? I know it is the traditional meat dish, but meat prices drive people to be more innovative and creative with cooking. So next time you are in the meat section at your supermarket, don’t pass the turkey; enjoy it anytime during the year.
I usually buy turkey legs to make this dish. And if they are sold whole, I would ask the butcher to cut them half-inch thick. Dark meat, when cooked with a sauce, is an excellent combination. TWhen dark meat is cooked properly, and it is moist. Whereas white turkey meat loses its moisture when overcooked and can be difficult to chew.
The Turkey pieces are cooked first with spices for more flavor, and water is gradually added until the meat is tender. Once cooked, it is then roasted in the oven for more color and added to an onion and tomato sauce. This dish can be enjoyed with rice, grains, pasta, or even boiled root vegetables.
- 5 lb turkey legs about 2 legs cut 0.5cm / 1/2"thick
- 1 lime
- ¼ cup oranges sour
- 2 tablespoons chicken bouillon
- 1 tablespoon garlic chopped
- 4 cloves garlic
- ½ teaspoon dijon mustard
- 2 scallions chopped – about 1/3 cup
- 1 bouquet garni parsley and thyme
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- salt to taste
- freshly ground black pepper to taste – optional
- Squeeze lime, set aside 2 tablespoon of the lime juice. With lime pieces clean meat by rubbing the pieces all over the meat and add the remaining juice lime also. Make sure the meat is thoroughly cleaned with lime pieces and juice. Rinse meat with cool water, pat dry and place in bowl and set aside. In a bowl, mix lime juice, sour orange juice, chicken bouillon, garlic, cloves, mustard, hot pepper and scallion.
- In a Dutch oven or heavy duty pot, add turkey with marinade and bouquet garni. Cook meat first with marinade on low heat. Once water has almost evaporated, add water gradually (1/2 cup intervals – do not add more water than you need) until meat is fully cooked. Remove meat from sauce and broil in oven for 10-15 minutes until brown. In a saucepan, add oil and tomato paste. Cook tomato paste in oil stirring occasionally for 3-5 minutes. Add sauce without spices to tomato paste, stir and add onions. Add additional water if needed. Let cook for 3 – 5, add turkey and let everything boil for another 10 – 12 minutes. Additional salt and pepper to taste. Serve hot.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.