You may also like
Categories:
pork sausage turkey stalks celery bay leaf tomatoes frozen corn parsley water onion basil Tabasco sauce frozen baby lima beans
Viewed: 84 - Published at: 5 years agoIngredients
- 1 lb. bulk pork sausage
- 2 turkey legs (about 3 lb.)
- 2 to 3 stalks celery (2 c.)
- 1 bay leaf
- 1 (16 oz.) can whole tomatoes and juice
- 1 (10 oz.) pkg. frozen corn
- 2 Tbsp. snipped parsley (can use dried)
- 2 c. water
- 1 large onion, sliced
- 1 tsp. dried basil leaves
- 1/2 tsp. Tabasco sauce
- 1 (10 oz.) pkg. frozen baby lima beans
Method
- Put turkey legs in roasting pan and cook in 350° oven until golden brown.
- Remove from oven; set aside to cool.
- Cook and stir sausage in 4-quart Dutch oven until brown.
- Remove from pan with slotted spoon onto plate and blot with paper towels.
- Pour off all fat.
- Trim meat from turkey bones and cut into bite size pieces. Return sausage, turkey pieces to Dutch oven and add water, onion, celery, basil, Tabasco and bay leaf.
- Cover and simmer until turkey is tender, about 1 1/2 hours.
- Now add tomatoes, corn and carrots. Break tomatoes up by hand.
- Heat to boiling; reduce heat; cover and simmer until vegetables are tender, about 20 to 25 minutes; remove bay leaf.
- Can serve as is, or if thickening is desired, use cornstarch and water.
