Judge Sharpe
Well-known member
A friend asked me for Turtle recipe. Here is one I found. I am looking for my mother's turtle stew and her turtle soup recipes. Ya'll got any good ones? Hers were from South Ga and Edgefield South Carolina and were really toothsome.
~ 3 lb's boneless turtle meat
~ 5 bay leaves
~ 1 tbsp salt
~ 2 tsp white pepper
~ 1 3/4 tsp garlic powder
~ 1 3/4 tsp ground red pepper
~ 1 1/2 tsp onion powder
~ 1 1/2 tsp ground thyme
~ 1 tsp dry mustard
~ 1 tsp black pepper
~ 1 tsp dried basil
~ 1/2 tsp cumin
~ 4 tbsp unsalted butter
~ 4 tbsp margarine
~ 1/2 lb finely chopped spinach
~ 2 cup finely chopped onion
~ 1 cup finely chopped celery
~ 3 1/2 cup tomato sauce
~ 2/3 cup flour
~ 1 tsp minced garlic
~ 11 cups broth (preferably from turtle bones)
~ 1 cup lightly packed fresh parsley
~ 1/4 seeded lemon
~ 2 hard boiled eggs, cut in quarters
~ 1/3 cup sherry
Combine the bay leaves, salt, white pepper, garlic powder, red pepper, onion powder, thyme, mustard, black pepper, basil, and cumin together. Set aside.
Chop the turtle meat into bit size pieces.
In a large dutch oven, melt the butter and margarine over medium heat. Add the meat and cook for 5 minutes.
Add the seasoning, spinach, onion and celery. Cook for 15 minutes.
Add the tomato sauce and cook 15 minutes.
Add flour and garlic. Stir.
Add 9 cups of broth and cook for 1 hour.
Chop the eggs, parsley and lemon together. Add to the soup along with the last 2 cups of broth and the sherry.
Cook 10 more minutes.
Serve and Enjoy!
~ 3 lb's boneless turtle meat
~ 5 bay leaves
~ 1 tbsp salt
~ 2 tsp white pepper
~ 1 3/4 tsp garlic powder
~ 1 3/4 tsp ground red pepper
~ 1 1/2 tsp onion powder
~ 1 1/2 tsp ground thyme
~ 1 tsp dry mustard
~ 1 tsp black pepper
~ 1 tsp dried basil
~ 1/2 tsp cumin
~ 4 tbsp unsalted butter
~ 4 tbsp margarine
~ 1/2 lb finely chopped spinach
~ 2 cup finely chopped onion
~ 1 cup finely chopped celery
~ 3 1/2 cup tomato sauce
~ 2/3 cup flour
~ 1 tsp minced garlic
~ 11 cups broth (preferably from turtle bones)
~ 1 cup lightly packed fresh parsley
~ 1/4 seeded lemon
~ 2 hard boiled eggs, cut in quarters
~ 1/3 cup sherry
Combine the bay leaves, salt, white pepper, garlic powder, red pepper, onion powder, thyme, mustard, black pepper, basil, and cumin together. Set aside.
Chop the turtle meat into bit size pieces.
In a large dutch oven, melt the butter and margarine over medium heat. Add the meat and cook for 5 minutes.
Add the seasoning, spinach, onion and celery. Cook for 15 minutes.
Add the tomato sauce and cook 15 minutes.
Add flour and garlic. Stir.
Add 9 cups of broth and cook for 1 hour.
Chop the eggs, parsley and lemon together. Add to the soup along with the last 2 cups of broth and the sherry.
Cook 10 more minutes.
Serve and Enjoy!
