Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 364.8
  • Total Fat: 9.7 g
  • Cholesterol: 80.5 mg
  • Sodium: 1,177.2 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 13.0 g
  • Protein: 32.5 g

View full nutritional breakdown of Turkey and Okra Casserole calories by ingredient
Report Inappropriate Recipe

Turkey and Okra Casserole

Submitted by: MGLENN78

Introduction

This dish is a bit time-consuming, but it is well worth it. Okra is one of the richest vegetable sources of fiber - good for maintaining regularity, bring down cholesterol, and stablizing blood sugar. The okra in this recipe provides 12 grams of fiber - 4 grams in each 1/2 cup. Okra is a decent source of vitamin C, beta-carotene, and B-complex vitamins. This dish is a bit time-consuming, but it is well worth it. Okra is one of the richest vegetable sources of fiber - good for maintaining regularity, bring down cholesterol, and stablizing blood sugar. The okra in this recipe provides 12 grams of fiber - 4 grams in each 1/2 cup. Okra is a decent source of vitamin C, beta-carotene, and B-complex vitamins.
Number of Servings: 4

Ingredients

    1 pound groung turkey
    3 cups okra, chopped and divided
    2 cups green pepper, chopped and divided
    2 cups onion, chopped and divided
    2 cups eggplant, peeled, diced, and divided
    1/4 plus 1/2 cup chicken broth, divided
    1 1/2 teaspoon onion powder
    1 teaspoon dried mustard
    1 teaspoon garic powder
    1/2 teaspoon dried dill
    1 teaspoon ground cumin
    1/4 teaspoon cayenne
    1/4 cup apple cider vinegar
    2 141/2 ounce cans diced tomatoes
    1/2 cup tomato sauce

SparkPeople Sponsored Video


Directions

Preheat oven to 350 F. In a large skillet over medium heat, brown ground turkey until cooked. Transfer to a platter and set aside. Combine 1 cup of okra, 1 cup of green pepper, 1 cupp of onion, and 1 cup of eggplant in a food processor, pulsing until very finely chopped. Place 1/4 cup broth, finely chopped veggie mixture, and spices and herbs in nonstick skillet and cook over medium heat for about 5 minutes, stirring constantly to prevent sticking and burning until veggies are crisp-tender and lightly browned. Stir in vinegar, remaining broth, and tomatoes and contintue cooking about 20 minutes, stirring until most of the liquid evaporates. Add in the remaining okra, green pepper, onion, eggplant, and tomato sauce and cook 10 minutes more. In a large, covered casserole dish, comine cooked turkey and veggie mixture and bake for 20 minutes. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user MGLENN78.






Great Stories from around the Web


Rate This Recipe