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Turtle Recipes
This thread will aid those looking for Turtle recipies. If you have one, simply reply to this thread and post it below. Thank you.

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TURTLE STEW In reply to
TURTLE STEW by daymere
  • 3 lbs turtle meat
  • 3½ qts water
  • 2 medium onions, finely chopped
  • 1 branch celery, finely chopped
  • ¼ bay leaf
  • 2 sprigs parsley
  • 6 cloves
  • 1 tsp sugar
  • 1 cup canned tomatoes
  • 1 tbsp salt
  • ½ tsp whole black peppers
  • 3 tbsp butter
  1. Wipe meat clean with a damp cloth
  2. Cut meat from bones and add bones and gristle to water in a kettle
  3. Add the remaining ingredients except butter
  4. heat to boiling reduce heat and simmer covered for 1 hr
  5. Strain and discard vegetables and bones
  6. Meanwhile cut turtle meat in small dice, about ¾-inch
  7. brown slowly in the butter until cubes are golden brown on all sides
  8. Add browned meat and any remaining drippings to the strained broth
  9. heat to boiling
  10. reduce heat and simmer for 20 to 30 min until a rich flavor is developed in broth and the turtle meat is done
  11. Do not overcook
  12. Add more salt and pepper if needed
  13. Serve piping hot

    8 to 10 servings


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TURTLE SOUP In reply to
TURTLE SOUP by daymere
Although there are more than 50 species of fresh water turtle, only about half a dozen of the species are caught for market in important quantities. Practically all kinds are edible, however, and the main reason for the nonuse of turtles for food is a lack of knowledge of how to dress them. "The first step in dressing is the removal of the head. This can be easily accomplished in the case of a snapper by causing it to snap at a stick. It grasps the stick with a tenacious hold and the head can be readily pulled forward. Other species can be made to protrude their heads by applying pressure with the foot to the back or upper part of the shell. Mter the head is well stretched out, the bead can be cut off. "The Fish and Wildlife Service describes the dressing of a turtle as follows: Run a sharp knife around the edges of the skin where it joins the shell. Pull back the skin over the legs to the feet which are then disjointed. The lower part of the shell or plastron is then removed by cutting through the bridges which join the upper and lower shells, cutting close to the lower part of the shell. With snappers and soft-shells, in which the bridges are rather soft and cartilaginous, this can be done with a sharp knife. With the terrapin, the bridge may be cut with a hatchet or saw. Having cut the bridges, the plastron or under shell may be readily removed by inserting a sharp knife just under it and lifting it off. This done, the entrails may be extracted with verv little trouble, and the four quarters easily taken out from the carapace or upper shell. If one wishes to save the tenderloin in the upper part or 'ceiling' of the carapace, the ribs may be cut with a hatchet. This may appear to be a lengthy and complicated process, but it is simpler than killing, plucking and drawing a chicken.~?*

  • 1½ qts strained chicken broth
  • 1 lb turtle meat (without bones or gristle)
  • 3 tbsp chicken fat
  • 1 medium onion
  • Salt and pepper to taste
  • 1 tbsp chopped parsley
  • 5 to 6 thin slices lemon
  1. Prepare a richly flavored chicken broth seasoned only with salt
  2. Strain
  3. Cut turtle meat into small dice
  4. Brown slowly in the chicken broth fat (or butter)
  5. Add chopped onion and saute' slowly over medium heat until onion is soft and yellow.
  6. Add turtle, onion, seasoning and any fat to chicken broth
  7. heat to boiling, reduce heat and simmer gently for 10 mim.
  8. Serve with a sprinkling of parsley on each bowl of soup and a paperthin slice of lemon floated on top.

    4 to 6 servings.


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Louisiana Turtle Stew In reply to
by daymere

3 lbs turtle meat 3 tablespoons cooking oil or fat 3 tablespoons flour 1 lb onion, peeled and chopped 2 cloves garlic, minced 2 (15 ounces) cans tomatoes 1 (4 ounces) can tomato paste 1/4 cup celery, chopped fine 1 cup green onion, chopped fine 1 cup finely chopped bell pepper 1 cup sherry wine 6 hardboiled egg 1/8 teaspoon cayenne, to taste 1/2 teaspoon salt, to taste 4 bay leaves 8 whole cloves 1/2 teaspoon allspice 1 tablespoon sugar 1/4 lb butter 1 lemon, sliced 1. Parboil the turtle meat; drain. 2. Make a brown roux of the fat and flour. 3. Add onions, garlic, tomato paste, and tomatoes. 4. Cook slowly for 20 to 30 minutes. 5. Add turtle meat and add enough boiling salted water to cover the meat. 6. Reduce by half. 7. Add celery, green onions, peppers, wine and seasoning. 8. Cover and cook over medium high heat for approximately 30 minutes. 9. Mash the egg yolks, chop the whites and add to thicken the stew. 10. If the stew gets too thick, add additional water. 11. Reduce the heat, cover and simmer for about three hours. 12. Half an hour before serving, add the sliced lemon and butter. 13. Serve hot

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Re: [tubeN2] Turtle Recipes In reply to

5-6 lb. turtle meat
1/2 c. flour
3 med. onions, chopped
2 stalks celery, chopped
2 med. bell pepper, chopped
4 tbsp. Kitchen bouquet
1 c. green onions, chopped
4 c. tomatoes, stewed, crushed or whole
1 lg. can mushrooms, optional
1/2 c. cooking oil
Seasoning, creole or cajun
4 cloves garlic

Cut turtle in small pieces and season. Brown in cooking oil.
(Most meat especially turtle give up a lot of water. Cook until
all water is gone and turtle is brown.) Set meat aside. To oil
and drippings add flour and make roux. (Not too dark.) To roux
add onions both yellow and green, celery, bell pepper and garlic.
Cook until wilted. Add turtle, mushrooms, Kitchen Bouquet, tomatoes
and bring to low boil. Then simmer for 2-2 1/2 hours (or until
turtle is tender). Stir occasionally to prevent sticking. You
may use turkey, deer or baking hen. Serve over cook rice. Yield:
Serves 8-10.

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Green Sea Turtle In Chafing-Dish Recipe In reply to
Take one two-pound can of turtle meat, cut in small pieces, braise in two ounces of butter with a little onion. Add one-half pint of cream and two hard-cooked eggs cut rather fine. Thicken with a little flour mixed first with cold milk. Salt and paprika to taste, a glass of Madeira, if desired, and serve from chafing-dish on squares of toast with sliced lemon.
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BBQ Turtle Steak In reply to

3 lbs. turtle steak
6 limes
¼ cup of olive oil
½ teaspoon garlic powder
clove of garlic
dash of white pepper
salt and pepper to taste

Clean and rinse the turtle well. Cut into steaks ½ to ¾-inch in thickness. Squeeze the lime juice into a 9-12" baking dish. Rub the cut lime into the steak, "you should get the oil of the peel into the steak". Rub the steaks with cut garlic clove, lightly sprinkle with salt and place them into the lime juice, refrigerate for 1 hour.

Remove from lime juice, brush with lots of olive oil, sprinkle with white pepper and garlic powder, add more salt if necessary. BBQ over hot coals until the steaks are tender.
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Louisiana StyleTurtle soup In reply to
1-1/2lbs turtle meat
2qts beef stock
2tsp Tabasco
1 large onion, chopped coarsely
2 ribs celery, chopped coarsely
1/4 can tomato puree
Put above ingredients into a 4uart stock pot and bring to a boil. Lower heat to simmer, and cook for 1 hour. Remove meat and de-bone, cut meat in half inch pieces and return to pot.
Then add:
2 bay leaves
2tsp mace
1-1/2 teaspoon lemon juice
1/3cup sherry
Let cook for another hour.
Then add:
2 hard cooked egg whites chopped
1/2 cup parsley
Serve and enjoy!
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Turtle Fricassee With Wine In reply to
2 ½ to 3 pounds turtle meat
red pepper
flour for dredging
½ cup dry white wine
¼ cup onion, chopped
juice of 1 lemon
1 teaspoon parsley, finely chopped
3 tablespoon butter or margarine
¼ teaspoon dried thyme leaves
1 teaspoon dried tarragon
Rinse turtle pieces and pat dry with paper towels. Sprinkle with salt and red pepper. Dredge in flour. Heat oil in a large skillet over medium heat. Brown pieces on all sides - about 10 minutes. Reduce heat to low. Drain off oil. Add remaining ingredients, cover, and continue to cook for about 45 minutes or until tender.
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Turtle Soup with Madeira In reply to
2 pounds boned turtle meat, cut into ½ inch cubes
½ pound smoked ham, cut into ½ inch cubes
¾ cup unsalted butter or margarine
½ cup all purpose flour
1 large onion, chopped
¼ cup chopped celery
3 tablespoons minced parsley, preferably flat-leaf
3 medium garlic cloves, minced
2 large tomatoes, peeled and chopped
1-1/2 teaspoons salt
1 bay leaf, minced
1 teaspoon freshly ground black pepper
½ teaspoon ground cloves
½ teaspoon ground allspice
¼ teaspoon ground mace
¼ teaspoon freshly grated nutmeg
½ teaspoon dried leaf thyme or 1-1/2 teaspoons chopped fresh thyme
3 cups beef broth
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
½ cup Madeira
2 or 3 hard cooked eggs, chopped (garnish) Directions:
Melt butter in a heavy 4 to 5 quart soup pot over medium heat. Add flour all at once stir until blended. Cook, stirring constantly, until peanut butter colored, about 15 minutes.
Add ham, turtle meat, onion, celery, parsley and garlic. Cook over medium heat, stirring, until vegetables are lightly browned, 6 to 7 minutes. Add tomatoes, salt, bay leaf, pepper, cloves, allspice, mace, nutmeg, and thyme; cook 3 to 4 minutes. Slowly stir in beef and chicken broth; bring to a boil to thicken. Reduce heat. Partially cover; simmer 2 hours, stirring occasionally.
About 10 minutes before serving, stir in Worcestershire sauce, lemon juice and Madeira. Serve in individual soup plates; garnish with chopped eggs.
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April's Turtle Soup In reply to
2 lb's turtle meat, cubed
~ 2 sticks unsalted butter
~ 1 cup all purpose flour
~ 1 cup diced celery
~ 2 cups diced yellow onions
~ 1 1/2 cups tomato puree
~ 1 quart beef stock
~ 6 hard boiled eggs, chopped fine
~ juice of one lemon
~ 3 bay leaves
~ 1/2 tsp oregano
~ 1/2 tsp thyme
~ 1 tsp black pepper
~ 3 tbsp minced parsley
~ salt and pepper to taste

In a heavy saucepan melt the butter. When melted, add the flour and cook until the flour turns the color of a penny.

This roux must be stirred at all times so it will not burn.

When roux reaches the desired color add the celery, onion and turtle meat. Cook until turtle is brown and vegetables are clear.

Add the tomato puree and simmer for 15 minutes.

In a stock pot, heat the beef stock to a boil.

When stock is boiling, add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body.

Simmer soup until turtle becomes tender. Add the lemon juice, diced eggs and parsley. Stir together.

Serve and Enjoy!
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Baked Turtle In reply to
1 turtle, cut into serving pieces, bone in okay
~ 1 carrot, chopped
~ 1 onion, chopped
~ 1 rib celery, chopped
~ flour
~ salt
~ pepper
~ garlic powder
~ 2-3 eggs
~ cracker crumbs, make your own from Town House or saltine crackers
~ butter enough for browning

Place the meat, onion, carrot and celery in a large pot. Add enough water to cover.

Cover pot and bring to a boil. Reduce heat and simmer for 30 minutes.

Let set in juices to cool.

When cool, drain and discard everything but meat.

In a shallow dish, beat the eggs.

Season the flour to taste with salt, pepper and garlic powder or use your favorite seasoning.

Roll the meat in the flour. Dip in the eggs and then roll in the cracker crumbs.

Melt the butter in a large skillet. Brown the meat on all sides.

Place meat in baking dish. Cover and bake at 325 degrees for 30 - 40 minutes.

Serve and Enjoy!
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Barbecued Turtle In reply to
1 turtle, cut into serving pieces
~ 1 stalk celery, chopped
~ 1 bell pepper, chopped
~ 1 medium onion, chopped
~ 1/2 tsp vinegar
~ salt and pepper
~ 1 bottle of your favorite bbq sauce

Soak the turtle meat in salt water overnight or at least 1 hour.

In a large pot, place the turtle meat, celery, pepper, onion and vinegar. Salt and pepper to taste. Cover with water and bring to a boil.

Cover and simmer until meat is tender and ready to fall off the bone.

Remove meat and place into a baking dish. Pour the bbq sauce over the top. Bake at 375 degrees until sauce starts to bubble.

Reduce heat to 200 degrees and cook for 40 minutes. Baste often.

Serve and Enjoy!
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Oven Baked Turtle In reply to
1 turtle, cut into serving pieces
~ flour
~ seasoning salt
~ pepper
~ oil
~ 3 cans cream of mushroom soup
~ 2 soup cans milk
~ potatoes, cubed
~ carrots, diced
~ 1 small onion, chopped

Soak turtle meat in salt water overnight. Rinse well.

Season flour to taste with the seasoning salt and pepper.

In a skillet, heat the oil. Roll the turtle in the flour and brown on all sides.

In a large bowl, mix the soup and milk together really well.

Place the meat in a dutch oven and cover it with the soup mixture.

Bake at 350 degrees for 2 - 3 hours depending on the size of your turtle.

Half way through the baking time, add the potatoes, carrots and onion. Resume baking until the potatoes and carrots are done.

Serve using the soup mixture as gravy.

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Southern Twice Fried Turtle In reply to
1 medium sized soft shell turtle, cut into serving size pieces
~ 2 cups flour
~ 1 tbsp black pepper
~ 1 tsp salt
~ 1 tsp garlic salt
~ 1 tsp onion powder
~ 1 tsp paprika
~ oil

In a large bowl, combine all of the dry ingredients

Fill a large cast iron skillet half full of oil. Heat to 325 degrees.

Coat the turtle pieces in the flour mixture and place in the hot oil.

Once turtle is browned, reduce heat to medium. After the oil has cooled to a slow fry, remove skillet from heat and add 1 cup of water. BE CAREFUL!!! Remember to remove the skillet from the stove in case of boil over. Remember oil and water don't like to mix. USE CAUTION!

Return the skillet to the stove. Cover and cook until all of the water has cooked out.

Uncover and fry turtle until it starts to get crispy. Remove and drain.

Serve with your favorite side dishes such as gravy, grits and biscuits.

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CajunTurtle Soup In reply to
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!
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Country StyleTurtle Soup In reply to
In large pot add ... meat,
  • 1/2 head cabbage (chopped med.)
  • 1 lg.onion,
  • 6 med. taters
  • 6 stalks celery
  • 6 lg. carrots. (Chunk-cut veggies)
  • juice from 1 lemon
  • 1 c. corn
  • 1 c. peas
  • 1 c. green beans
  • 2 cans chicken broth
  • 3 T. flour

Add enough water to cover, simmer till carrots are almost done, then add 1/2 pkg egg noodles, and two hard-boiled eggs (chopped fine). When noodles are done, serve...Salt and pepper to taste...This is very good with french garlic bread....Enjoy....
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Southern StyleTurtle Soup In reply to
  • Meat from an alligator, snapping or softshell turtle (5-8 lber)
  • 6 large taters
  • 1 onion
  • 1 bag carrots
  • 1 can corn
  • 1 can beef or chicken stock

Cut turtle meat into small pieces(1/2 by 1/2"). Brown meat in bacon grease, Cut veggies up, (large chunks). Put everything in dutch oven and cover with water. Bury in fire pit with coals. Go fishing. After about 8 hrs. Dig out and dig in...
(This post was edited by tubeN2 on Jan 27, 2005, 7:48 PM)
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Cajun Turtle Stew In reply to
  • Meat from one medium-sized turtle, cubed
  • 1 large onion, chopped
  • 2-3 cloves garlic, chopped
  • 4-5 potatoes, cubed
  • 2 14.5 oz. cans of peeled tomatoes or 8-10 fresh tomatoes, coarse chopped
  • 1 11 oz. can of corn or N package frozen corn.
  1. Brown turtle meat with onions and garlic in a hot skillet with a little cooking oil, (get the skillet real hot and drop the pieces of meat into the hot oil.) When the meat is browned on all sides drain oil and transfer meat, onions and garlic to a Dutch oven. Add potatoes, tomatoes and corn.
  2. Season the mixture with salt, pepper and garlic powder to taste. Add water to just cover ingredients and cook covered at a high simmer for 45 minutes or until the potatoes are thoroughly cooked.
  3. At this point the stew is ready to eat. However, some people prefer to thicken the sauce with a whole wheat flour/water mixture. If you do this you should simmer the mixture for another 15 minutes.
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Commander's Palace Turtle Soup au Sherry In reply to
  • 10 ounces (2-1/2 sticks) unsalted butter
  • 3/4 cup all-purpose flour
  • 1 pound turtle meat, cut into 1/2-inch cubes
  • 1 cup minced celery (4 stalks)
  • 2 medium onions, minced (2 medium)
  • 1-1/2 teaspoons garlic, minced
  • 3 bay leaves
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 cups tomato purée
  • 1 quart beef stock
    • NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
  • Salt and freshly ground black pepper to taste, as needed
  • 1/2 cup lemon juice
  • 5 hard-boiled eggs, finely chopped
  • 1 tablespoon minced parsley
  • 6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.
(This post was edited by tubeN2 on Jan 27, 2005, 7:53 PM)
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Arnaud's Turtle Soup au Sherry In reply to
  • 1/4 cup salt
  • 3/4 cup fresh or frozen turtle meat
  • 3/4 cup ground veal shank meat
  • 6 cups veal stock
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 1 pinch whole dried thyme
  • 3 tablespoons tomato pureé
  • 1/2 cup celery, chopped
  • 1 cup green onions, chopped
  • 1/2 cup white onions, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 lemons, halved
  • 3 tablespoons sherry
  • 2 eggs, hard-boiled and chopped
  • 2 tablespoons roux
  • Salt and white pepper to taste
Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.
Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.
Add a final splash of sherry to each individual bowl when serving, if desired.
Serves six.
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German Turtle Soup In reply to
  • 2 egg yolks
  • 1/3 cup heavy cream
  • 1/2 teaspoon (or more) curry powder
  • 4 cups canned turtle soup, with sea turtle meat
  • 1/4 cup sherry

Garnish: 6 Tablespoons heavy cream, lightly whipped
In a bowl, whip together the egg yolks, cream, and curry powder. In a large saucepan, bring the turtle soup to a boil, then gradually beat a cup of it into the egg yolk mixture, making a liaison. Remove the turtle soup from the heat and finish the liaison by stirring in the egg mixture. Add the sherry, then reheat at a very low temperature until light and creamy (it will not thicken).
To serve, pour into hot cups and float a Tablespoon of the whipped cream on each one. Run the blowls under a hot broiler for just a few seconds, to glaze the cream, then serve immediately and triumphantly to 6 people.
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Creole Turtle Soup In reply to
1 1/2 sticks Butter
2/3 cup Flour
8 oz. Ham, 1/4'' diced
1 cup Onion, chopped fine
1/4 cup Celery, chopped fine
3/4 cup Bell pepper, chopped fine
3 large cloves Garlic, minced
3 Medium tomatoes, chopped coarsely
1 1/2 -2 lbs Turtle meat, chopped
2 Tbsp Zatarain's Creole Seasoning
3 Bay leaves
1/2 tsp Thyme, crushed
1/4 tsp Nutmeg
1/4 tsp Clove
2 1/2 cups Beef stock
2 1/2 cups Water
1 tsp Worcestershire
1/2 Lemon, sliced
4 Tbsp Parsley, fresh
3 Boiled eggs, grated
4 Tbsp sherry
Melt butter in a large saucepan and add flour to make a medium brown roux. Add the chopped ham and vegetables (celery, onion, bell pepper, garlic, and tomatoes). Cook over medium heat for about 30 minutes.
In a heavy skillet add 1/4 cup vegetable oil, heat, and add turtle meat, brown on all sides and cook for 10 minutes.
To the roux and vegetable mixture add the turtle meat and sauce, beef stock, water, and spices. Cook covered over low heat for 2 hours.
Thirty minutes prior to serving add Worcestershire sauce, lemon, and sherry. Parsley and grated eggs should be added 10-15 minutes before serving. Allow to rest for 15 minutes, and then serve. This allows time for all spices to blend thoroughly.
Serve with extra sherry if desired.
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Turtle and Ham Soup In reply to
2 lb Turtle meat
2 tb Flour
1 ea Ham, small piece
1 ea Lemon, piece
1 x Onion, chopped
1 x Cloves
1 x Garlic
1 x Bay leaf
1 x Thyme
1 x Parsley
1 x Salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil turtle meat 15 minutes. Remove from heat and save the stock.

Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine.

Cook for an hour or so stirring frequently. Types of turtle: Softshell, snapper (Loggerhead Alligator) or Mobilian
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SeasonedTurtle Soup In reply to
5 pounds turtle meat with bone, thawed if frozen (makes 3 pounds without bone) (see note)
4 quarts water
Seasoning mix (see recipe)
3 to 4 tablespoons olive oil
1/2 pound spinach, washed, stems removed, very finely chopped
2 cups very finely chopped onions
1 cup very finely chopped celery
3 1/2 cups tomato sauce
2/3 cup flour
1 teaspoon minced garlic
1 cup lightly packed fresh parsley
1/4 lemon, seeded (use a thin-skinned lemon, do not peel)
6 hard cooked eggs, shelled
1 tablespoon Worcestershire sauce
1/4 cup sherry plus additional sherry to serve at the table (divided)
Salt to taste

Boil turtle meat in water 1 hour or until tender. Cooking time varies, depending on whether meat is fresh or frozen. Refrigerate overnight and proceed the next day or when cool enough to handle. Remove from stock and take meat off bones and remove gristle. Set aside. Strain stock into another large bowl or pot and set aside.
Make seasoning mix.
To make soup: In large pot, heat oil. Add seasoning mix, spinach, onions and celery; saute about 15 minutes, stirring often. Stir in tomato sauce, then add flour and garlic, mixing well.
Finely mince reserved turtle meat and add with stock to pot. Simmer soup 2 hours, or until vegetables are tender.
In blender or food processor, process parsley and lemon until both are minced. Add eggs and process a few seconds, or until eggs are coarsely chopped. Add to soup.
Add Worcestershire sauce and 1/4 cup of the sherry. Cook 1 hour, add salt to taste. Remove from heat and remove bay leaves. Serve immediately, adding 1 to 3 tablespoons sherry, depending on size of bowl, to each serving at the table. Makes 8 to 10 main-course servings or 16 to 20 side-dish servings.
Notes: This recipe works best if using a food processor to finely chop all vegetables. If a food processor is not available, this can be done manually. Turtle meat is available at Empire Fish Co. as well as some other area fish markets.Seasoning mix:
5 bay leaves
1 tablespoon salt
2 teaspoons white pepper
1 3/4 teaspoons garlic powder
1 3/4 teaspoons cayenne pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon dried sweet basil
1/2 teaspoon ground cumin

Combine ingredients in small bowl and mix well.
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