Louisiana Turkey Pepper Links Recipes

LOUISIANA TURKEY PULL

Steps:

• Heat olive oil in a 10-inch nonstick Dutch oven over medium heat. Add onions, carrots and bell peppers and saute until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute. Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey drumsticks and toss the meat with the dipping sauce. Stuff the pitas with the turkey mixture. Serve immediately.
• In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

LOUISIANA TURKEY PULL

Steps:

• Heat olive oil in a 10-inch nonstick Dutch oven over medium heat.
• Add onions, carrots and bell peppers and saute until soft, about 2 minutes.
• Add garlic and stir until well mixed.
• Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute.
• Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices.
• Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone.
• Shred the turkey drumsticks and toss the meat with the dipping sauce.
• Stuff the pitas with the turkey mixture. Serve immediately.
• Dipping Sauce:.
• In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

TURKEY TENDERLOINS AND MIXED SWEET PEPPERS

Steps:

• Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.
• Add bell peppers to skillet. Cook over medium heat about 3 minutes, stirring frequently, until crisp-tender. Stir in broth, basil, salt and red pepper. Heat to boiling; reduce heat. Return turkey to skillet. Cover and simmer about 10 minutes, stirring occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut.
• Remove turkey from skillet; keep warm. Push bell peppers from center of skillet. In small bowl, mix vinegar and cornstarch; stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir peppers into sauce to coat. Cut turkey into thin slices. Serve turkey with sauce.