recipe in progress.
IngredientsThe remains of a turkey
1/2 pound of lean ham
2 tablespoons of Butter
1 bay leaf
3 sprigs of parsley
3 dozen oysters
1 large inion
1 sprig of Thyme
2 Quarts of Oyster water
2 Quarts of Boiling water
1/2 pod of red pepper without the seeds
salt, black pepper and cayenne For this recipe you will need both white and dark meat of the turkey
Any remaining meat that has not been eaten, remove from the body of the turkey or from the roasting pan.
Take the body of the turkey and begin to take all the meat of the bone.
Place a few of the pieces of turkey meat and cut into fine pieces.
Repeat until all the remain turkey meat has been cut.
When finished, place the turkey meat in a large bowl with a lid or a apothecary jar with a lid.
Take the meat from off of the drumstick and wings of the turkey.
Place the storage container of finely chopped turkey meat away from the cutting area such as an upper corner of a prepping table or place directly on a countrer top.The above recipe has been written in New Orleans Creole English. New Orleans Creole English differs from American Standard English by making use of French words, French Spelling, French Phrases and/or Creole Phrases and Diminutives instead of American words, phrases and spelling.
