Serves: 10
Total Calories: 331
Prep time: n/a
Cook time: 20 minutes
Total time: 20 minutes

1/4 cup plus 2-tablespoons all purpose flour
2 (6-ounce) cans vegetable juice cocktail, divided
shortening
1 pound ground turkey, thawed
1 cup onion, chopped
3 cloves garlic, minced
1 cup green bell pepper, diced
1 cup red bell pepper, diced
3/4 teaspoon salt
1/2 teaspoon dried whole thyme
1/4 teaspoon red pepper flake
1 cup water
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 (10-ounce) package frozen cut okra, thawed
3 1/2 cups hot, cooked long grain rice

Sprinkle flour evenly over a 15" x 10" x 1" jellyroll pan; bake at 400°F for 20 minutes or until browned, stirring every 5 minutes. Let cool

Combine browned flour and 1 can vegetable juice in a bowl, stirring with a wire wisk until well blended, (mixture will be thick). Set aside.

Coat a 5 quart Dutch oven with Crisco; place over medium heat until hot. Add turkey, onion, and garlic; cook until turkey is browned, stirring to crumble. Drain well and return to Dutch oven.

Add remaining can of vegetable juice, red and green bell peppers, salt, thyme, red pepper flakes, water, stewed tomatoes, okra and rice. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened.

Serves 10 to 12

Nutritional Facts:

Serves: 10
Total Calories: 331
Calories from Fat: 0

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
Bouquet Garni
Turkey Gumbo
Gene Autrey Texas Chili
Lime Chicken Soup
Sausage and Barley Stew
Whatever and Dumplings
Cajun Bean Soup
E-Z Beef Stew
Minestrone Soup
Fish Camp Pot sticker Stew
Chicken Gumbo
Chili Cheese Soup
Hot Water Soup
Trash Stew
Navy Bean Soup
Ranch-Style Chicken Soup