Fast & Fresh Anti-Inflammatory Cookbook by Press Lasselle

Author:Press, Lasselle
Language: eng
Format: epub
Publisher: Lasselle Press
Published: 2016-05-30T04:00:00+00:00

1 WHOLE TURKEY

1 ONION, QUARTERED

A STALK OF CELERY, CHOPPED

3 CLOVES GARLIC, CHOPPED

1/2 CUP OKRA

1 CAN CHOPPED TOMATOES

1 TBSP EXTRA VIRGIN OLIVE OIL

1-2 BAY LEAVES

BLACK PEPPER TO TASTE

Take the first four ingredients and add with 2 cups of water in a stockpot, heating on a high heat until boiling.

Lower the heat and simmer for 45-50 minutes or until turkey is cooked through.

Remove the turkey and strain the broth.

Grab a skillet and then heat the oil on a medium heat and brown the rest of the vegetables for 5-10 minutes.

Stir until tender and then add to the broth.

Add the tomatoes and turkey meat to the broth and stir.

Add the bay leaves and continue to cook for an hour or until sauce has thickened.

Season with black pepper and enjoy.

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