Turkey in Creole Sauce is simply turkey with a spicy, tomato and onion sauce. This dish is very simple and very versatile.
5lbturkey meat2 legs cut 0.5cm / 1/2"thick
2scallionschopped - about 1/3 cup
1bouquet garniparsley and thyme
freshly ground black pepperto 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.
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