This recipe is the reason I’ve made turkey three times this year, even though we didn’t actually eat Thanksgiving dinner at home. I was browsing through the Homesick Texan blog, looking for something remotely Paleo (sigh), when this recipe popped up. Obviously meant to use up Thanksgiving leftovers, this looked so delicious that I just had to roast up some turkey, stock up on sausage, and go on the hunt for okra.
Unfortunately, my first attempt completely failed. My second attempt, however, was delicious. I ate it over sort of a bed of white rice (not Paleo, I know, but not not Paleo either) — but apparently, rice is supposed to be used more as a topping or a stir-in. Who knew? A lot of people, but not this East Coast native.
This is perfect for making on a Sunday afternoon, then eating for the entire first part of the week. Serve with a salad, rice, steamed veggies or just a good crusty piece of bread. Enjoy!
- 3/4 cup coconut flour
- 1/2 cup olive oil
- 2 tablespoons olive oil
- 1 large bell pepper, stemmed, seeded, and diced
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 8 okra, stemmed and sliced (or about 1 1/2 cup frozen)
- 4 cloves garlic, minced
- 8 cups turkey broth or chicken broth
- 2-3 cups chopped cooked turkey
- 2-3 cups sliced chorizo (Basque, if you can find it, not Mexican, or sub in kielbasa)
- 1/4 cup chopped parsley
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1/4 teaspoon cayenne
- Cooked rice, for serving
- First, make your roux. Heat the oil on medium high in a cast-iron skillet. Start adding flour a little bit at a time, sprinkling over the oil. Stir continuously until a dark brown, like the color of an almond skin, then IMMEDIATELY remove from the heat before you ruin it. Trust me.
- Heat 2 Tbsp oil over medium-low heat in the bottom of a large stockpot. Add the onion, bell pepper, and celery, and cook until soft, about 10 minutes. Stir in the okra and cook for 5 more minutes (7 if frozen), then add the garlic and cook for 30 more seconds. Remove from the heat.
- Once the roux is done and the vegetables are done, add roux and broth to the stockpot with the vegetables in it. Also add the turkey, sausage, parsley, Worcestershire sauce, thyme, salt, pepper, and cayenne.
- Bring to a boil, then turn the heat down to low and simmer for at least an hour, stirring occasionally, though you can let it simmer for several hours if you prefer (I simmered for about two hours). Taste and adjust seasonings. Top with rice and serve hot. Leftovers can be stored in the refrigerator for 3 days.