Recipes

Coat a large nonstick saucepan or deep skillet with cooking spray; heat over medium heat. Add onion, bell pepper, celery and garlic; cook 8 minutes, stirring occasionally. Meanwhile, combine flour and seasoning mix in plastic or paper bag. Cut turkey into 1-inch chunks; add to bag and toss to coat. Add turkey and any remaining flour mixture from bag to saucepan; cook 5 minutes, stirring occasionally. Add tomatoes, broth, okra and hot sauce; bring to a simmer. Simmer uncovered 12 to 15 minutes or until turkey is no longer pink in center and mixture thickens, stirring occasionally. Remove from heat; stir in bacon bits and, if desired, filé powder. Ladle into bowls; top with parsley.Cooking spray - 1 cup chopped onion - 1 green bell pepper, chopped - 3/4 cup sliced celery - 4 cloves garlic, minced - 2 tablespoons all-purpose flour - 1 tablespoon Cajun, blackened or Creole seasoning mix - 1 package JENNIE-O TURKEY STORE® Turkey Breast Cutlets - 1 can (14-1/2 oz.) Cajun-style or regular stewed tomatoes, undrained - 1 can (14-1/2 oz.) fat free, reduced sodium turkey broth - 1 package (10 oz.) frozen sliced okra, thawed - 1/4 teaspoon hot pepper sauce - 1/4 cup non-saturated fat bacon bits - 1 teaspoon filé powder (optional) - 1/4 cup chopped parsley