Braden Family Cookbook

Chuck Braden

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1 yellow onion, peeled and chopped 1/4" size

½ sweet green bell pepper, seeded and chopped 1/4" size

3 ribs celery chopped 1/4" size

3 cloves garlic, crushed and chopped

3 TBSP. tomato paste

1 1/4  (to up to 2 cups) cup beef stock

1 cup dry white wine

2 bay leaves  

4 green onions chopped about 1/2 inch (equals about 1/2 cup)

1 TSP. Whole basil leaves (I use fresh)

1 TSP. Whole thyme leaves

1 TBSP. plus ½ TSP. Tabasco (or Crystal - more flavorful, but less hot)

1/4 TSP. Fresh ground black pepper  

1 TSP salt

1 ½  pounds leftover turkey meat, preferably dark meat in 3/4" chunks (this the best ever excuse to cook up a turkey----for the leftovers!)

1/4 cup chopped parsley (Italian or cilantro)

Cooked rice

Heat 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.

Add 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.