TURKEY CREOLE

Turkey Creole image

A great way to use left over turkey. This freezes well for later use, just let it cool some and put in a ziploc freezer bag (without rice).

Provided by Mr. Ladypit

Categories Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large onion (chopped)
2 garlic cloves (minced)
2 celery ribs (chopped)
28 ounces canned diced tomatoes
6 ounces tomato paste
2 cups water (approx)
3 tablespoons Worcestershire sauce
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon sugar
Tabasco sauce, to taste
1/4 teaspoon unflavored gelatin (for thickening)
5 cups cooked turkey

Steps:

In large pan, heat olive oil and saute until soft. Add garlic and cook one minute more.
Add tomatoes and stir.
Add water, paste, worcestershire sauce, chili powder, salt, sugar, and tabasco sauce.
Simmer uncovered for 40 minutes.
Dissolve gelatin in 2 tsp water.
Add turkey and gelatin to sauce.
Heat thoroughly/until desired thickness.
Best served with rice.

Nutrition Facts : Calories 324, Fat 11, SaturatedFat 2.7, Cholesterol 88.7, Sodium 1096.3, Carbohydrate 20.3, Fiber 4.3, Sugar 11.4, Protein 37.2

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