Turkey in Creole Sauce or Dinde a l’Haitienne
This recipe for Turkey Creole Sauce is one of our most popular. The turkey marinated in a Haitian Epis, then slow-cooked to perfection, is a dish you’ll want to serve repeatedly.
Turkey in Creole Sauce is simply turkey meat with a spicy tomato and onion sauce. This dish is straightforward and very versatile. Our turkey preparation is a Haitian slow-cooked recipe in Creole sauce by which the meat is marinated in Haitian Epis and cooked to perfection. The meat is then brown for color and served in a tomato and pepper. Serve with rice, beans, peas, carrots, plantains, or side dishes.
Who said you could not eat turkey any other day besides Thanksgiving? Any meat 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 used to tell us that we should eat what we wanted any day as long as we could afford it and in moderation. Who can guarantee that we will live until next Thanksgiving to enjoy Turkey? I know it is a 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 Turkey in Creole Sauce or Dinde a l’Haitienne. 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. When dark meat is cooked correctly and it is moist. White turkey meat loses its moisture when overcooked and can be challenging to chew.
The ingredients for Turkey in Creole Sauce or Dinde a l’Haitienne
- Turkey legs – about 2 legs cut 0.5cm / 1/2″thick: if you can only find whole legs, ask your butcher to cut them for you.
- Lime or lemon will do to clean the meat.
- Sour oranges juice: usually found in the international aisle of most supermarkets, these days you can find it next to lemon juice.
- Chicken bouillon: for flavor. You may also use Maggie cubes if you prefer.
- Garlic cloves: fresh herbs and spices are best for fresh turkey. The turkey will have more flavor.
- Dijon mustard: I would recommend not omitting this ingredient. It gives this dish a boost of deep flavor when mixed with tomato and onion-based sauce.
- Scallions: for the marinade
- Bouquet garni parsley and thyme: fresh herbs and spices are best for turkey dishes, OR Green Seasoning/Epis: a blend of fresh herbs and spices mixed with lemon juice.
- Olive oil: preference and taste better.
- Tomato paste: Use organic if you can.
- Water: to help the meat cook.
- Salt to taste: be careful not to over-salt the dish, as the chicken bouillon contains sodium.
- freshly ground black pepper to taste – optional
Tips and Notes for Turkey in Creole Sauce or Dinde a l’Haitienne
- The Turkey pieces are cooked with spices for more flavor, and water is added until the meat is tender. Once cooked, it is roasted in the oven for more color and added to an onion and tomato sauce.
- Turkey in Creole Sauce or Dinde a l’Haitienne can be enjoyed with rice, grains, pasta, or boiled root vegetables.
- Try to use fresh and not dried herbs as much as possible. The flavors will be unique.
Turkey in Creole Sauce is a very versatile dish. It can be served with rice and beans, carrot salad, and plantains.
Turkey in Creole Sauce, or Dinde a l’Haitienne, is one of my favorite holiday recipes. I love the added spice brought to life by the Haitian Epis. The fresh tomato base sauce adds a wonderful layer of flavor to the turkey, taking this delicious dish to a new level. We really hope you love it as much as we do! Enjoy!
Turkey in Creole Sauce or Dinde a l’Haitienne
Ingredients
- 5 lb turkey legs about 2 legs cut 0.5cm / 1/2″thick
- 1 lime
- ¼ cup Sour orange juice
- 2 tablespoons chicken bouillon
- 4 cloves garlic
- ½ teaspoon dijon mustard
- 2 scallions chopped – about 1/3 cup
- 3 Green Seasoning Blend or Haitian Epis or Bouquet Garni (parsley, thyme, sage)
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- water
- salt to taste
- freshly ground black pepper to taste – optional
Instructions
To clean the turkey pieces
- Squeeze lime, and set aside 2 tablespoons of the lime juice. With lime, pieces clean the 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 a bowl, and set aside.
To marinate
- Mix lime juice, sour orange juice, chicken bouillon, garlic, cloves, mustard, hot pepper, and scallion in a bowl. Set aside.
To cook the turkey pieces
- In a Dutch oven or heavy-duty pot, add turkey with marinade and bouquet garni, or add Green Seasoning/Haitian Epis. Cook the meat first with marinade on low heat. Once the water has almost evaporated, add water gradually (1/2 cup intervals – do not add more water than you need) until the meat is fully cooked.
- Remove meat from the sauce and place in a baking dish, and broil in the oven for 10-15 minutes until brown.
- In a saucepan, add oil and tomato paste. Cook tomato paste in oil, occasionally stirring, for 2-4 minutes. Add the turkey 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.
Notes
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- The Turkey pieces are cooked with spices for more flavor, and water is added until the meat is tender. Once cooked, it is roasted in the oven for more color and added to an onion and tomato sauce.
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- Turkey in Creole Sauce or Dinde a l’Haitienne can be enjoyed with rice, grains, pasta, or boiled root vegetables.
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- Try to use fresh and not dried herbs as much as possible. The flavors will be unique.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published March 26, 2014, updated with content and photos.
Loved your recipe tried it not to the T but almost close. It was so good! Thanks for sharing!!
Hi Marysia! You are most welcome. I am so glad you tried the recipe. Thanks for sharing your opinion. Don’t forget to try our other recipes and let us know what you think. Have an awesome day!