Turkey: Turkey & Okra Casserole
Source of Recipe
the Fat Flush Cookbook
List of Ingredients
1 pound ground turkey
1 plus 2 cups okra, chopped & divided
2 cups green pepper, chopped
2 cups onion, chopped
2 cups eggplant, peeled, diced, divided
1/4 cup + 1/2 cup low salt chicken broth
1 1/2 teaspoons onion powder
1 teaspoon dried mustard
1 teaspoon garlic powder
1/2 teaspoon dried dill
1 teaspoon ground cumin
cayenne to taste
1/4 cup apple cider vinegar
28 ounces no salt added diced tomatoes
1/2 cup no salt tomato sauceRecipe
Preheat oven to 350ºF. In a large, nonstick skillet over medium heat, brown ground turkey until cooked. Transfer turkey to a platter and set aside. Combine 1 cup of okra, 1 cup of green pepper, 1 cup of onion, and 1 cup of eggplant in a food processor, pulsing until very finely chopped. Place 1/4 cup broth, finely chopped veggie mixture, and spices and herbs in nonstick skillet and cook over medium heat for about 5 minutes, stirring constantly to prevent sticking and burning until veggies are crisp-tener and lightly browned.
Stir in vinegar, remaining broth and tomatoes; cook for abut20 minutes, stirring until most of liquid evaporated. Add in the remaiing okra, green pepper, onion, eggplant and tomato sauce, and cook 10 minutes more. In a large covered casserole dish, combine cooked turkey and veggie mixture and bake for 20 minutes. Serve.
Variations: you can garnish with 4 tbl. chopped cilantro, or 2 tbl. fresh parsley and 2 tbl. cilantro. Can also add 1/2 tbl. dried basil to the spices.
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