© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
8 oz unsalted butter
3 lbs onions, diced small
1-1/2 lbs celery, leaves and stems removed and diced small
3 Large green bell peppers, seeded and diced small
6 Cloves fresh garlic, minced
1 (#10) Can diced tomatoes
3 lbs okra, chopped
2 tbsp dried thyme
1 c chopped fresh parsley
1 tsp cayenne pepper
6 Bay leaves
4 Gallons TURKEY BROTH or low-sodium chicken broth
2 lbs uncooked long grain rice
Salt and white pepper To Taste
12-1/2 lbs PULLED or COOKED TURKEY BREAST, medium dice
In a large heavy stockpot, melt butter. Add onions, celery, bell peppers and garlic. Sauté until tender.
Stir in tomatoes, okra, thyme, parsley, cayenne pepper and bay leaves. Simmer gently 5 minutes.
Add stock and bring to a boil. Stir in rice and return to a boil. Simmer for 35-40 minutes or until rice is tender. Season to taste with salt and white pepper.
Stir in and turkey. Heat to simmer and gently simmer 5-10 minutes. Adjust seasoning to taste. Remove bay leaves.