From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
GARNISH:
TO PREPARE:
Saute turtle meat in shortening until brown. Set aside. Brown flour, and add onion, celery and garlic. Cook 10 minutes. Add remaining ingredients and turtle meat. Simmer about 2 hours until meat is very tender. Garnish with sliced lemon, chopped egg and sherry before serving.
YIELD: 1 gallon
- 3 pounds turtle meat, cut into 1-inch cubes
- 1 cup oil
- 1 cup flour
- 1 cup diced onions
- 1 cup diced celery
- 6 cloves chopped garlic
- 1 (8-ounce) can tomato sauce
- 2 quarts water
- 1/4 cup beef extract
- 2 teaspoons celery salt
- 4 bay leaves
- 2 lemons, halved
- 1 teaspoon thyme
- 1/2 cup chopped parsley
- Salt and lemon-pepper to taste
GARNISH:
- Sliced lemon, chopped egg, sherry
TO PREPARE:
Saute turtle meat in shortening until brown. Set aside. Brown flour, and add onion, celery and garlic. Cook 10 minutes. Add remaining ingredients and turtle meat. Simmer about 2 hours until meat is very tender. Garnish with sliced lemon, chopped egg and sherry before serving.
YIELD: 1 gallon
