Spicy Turkey Sweet Potato Gumbo Recipes

SPICY TURKEY SWEET POTATO GUMBO

Steps:

• Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes.
• Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
• Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.

SPICY TURKEY AND SWEET POTATO GUMBO

Steps:

• Prepare rice by following the package directions, OMITTING the seasoning packet.
• Cook sausage (casings removed) in a large pot over medium heat until browned, stirring to crumble.
• Add in onion, celery, and bell pepper; stir/saute 4 minutes.
• Add in garlic and stir/saute 1 minute.
• Stir in flour; cook 6 minutes or until lightly browned, stirring constantly.
• Add in sweet potato and the next 5 ingredients; bring mixture to boiling.
• Cover, lower heat, adn simmer 15 minutes.
• Add in turkey and hot sauce; cook, uncovered, 3 minutes.
• Throw out bay leaf.
• Serve gumbo over rice.

SPICY TURKEY SWEET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes, place on a baking tray and bake for 45 mins or until really soft.
• Meanwhile, heat the oil in a frying pan, add the onion and cook gently for 8 mins until softened. Stir in the garlic, then tip in the mince and stir to break up. Cook over a high heat until any liquid has evaporated and the mince is browned, about 10 mins. Pour in the passata, then fill the carton a quarter full of water and tip that in too. Add the barbecue sauce and cayenne, then lower the heat and simmer gently for 15 mins, adding a little extra water if needed. Taste and season.
• When the potatoes are soft, split them down the centre and spoon the mince over the top. Add a dollop of soured cream and a sprinkling of chives.