Braden Family Cookbook
J. Smith inspired
is one of my favorite ways to use up turkey, especially the rich dark meat.
a large pot/Dutch oven over medium heat and add the oil and the flour.
Stir constantly until the roux is peanut butter colored.
A little less than 14 minutes.
the yellow onion, bell pepper, celery, and garlic and sauté for about 10 minutes
or until the vegetables are tender. Stir
in the tomato paste, followed by the 1 1/4 cup of the beef stock and wine.
Stir constantly until this mixture thickens.
Add the basil, thyme, Tabasco, pepper, salt, and green onions.
Simmer, covered for about 30 minutes.
Add the turkey meat and parsley and simmer for 15 minutes, uncovered. Add up to 1/2 cup additional beef stock if mixture is too thick. Serve in heated shallow bowls or plates over short or medium grain white rice. Have Tabasco (or Crystal hot sauce) and chopped green onions as an available garnish.
A Chardonnay is good if not too oakey or buttery. We had a Columbia 2000 Chardonnay and found it very good.