Name: Turkey and Okra Skillet Dinner
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon all-purpose flour; 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme; Kosher salt and freshly ground pepper; 2 slices bacon, chopped; 1 1/4 pounds turkey cutlets, cut into 2-inch pieces; 1 1/2 tablespoons extra-virgin olive oil; 1/2 pound okra; 1/2 cup low-sodium chicken broth; 4 ears corn, kernels removed (about 3 cups); 1 pint cherry tomatoes, halved; 1 tablespoon fresh lemon juice

Directions

Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 6 minutes. Meanwhile, toss the turkey in a bowl with the flour, thyme, 1/2 teaspoon salt, and pepper to taste.
Increase the heat to medium high and add 1 tablespoon olive oil to the skillet. When the oil is hot, add the turkey in one layer and cook, turning once, until lightly browned on both sides but not cooked through, 2 to 3 minutes. Transfer the turkey and bacon to a bowl.
Heat the remaining 1/2 tablespoon olive oil in the pan, then add the okra and a pinch of salt and cook, stirring, 3 minutes. Add the chicken broth, 1/2 cup water, the corn and tomatoes and bring to a simmer; cook, stirring occasionally, until the okra is tender and the tomatoes begin to fall apart, 3 to 5 minutes. Return the turkey and bacon to the pan and simmer until the turkey is just cooked through, about 1 more minute. Stir in the lemon juice and season with salt and pepper.

Photograph by Andrew Purcell

Courtesy of Food Network Magazine

Turkey and Okra Skillet Dinner

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

The Best Kwanzaa Recipes

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages