Louisiana Turkey Pull

Name: Louisiana Turkey Pull
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, sliced (about 1 1/2 cups); 3/4 cup shredded carrot; 1 red bell pepper, chopped (about 1 1/2 cups); 5 garlic cloves, crushed; 1 teaspoon cayenne pepper (or to taste); 1 tablespoon ground cumin; 2 tablespoons paprika; 1 tablespoon chili powder; 1 tablespoon dried oregano; 1/2 tablespoon white pepper; 6 turkey drumsticks, skin removed (you may use 8-10 chicken legs); 3 (14 ounce) cans chicken broth; 6 whole wheat pita bread; Dipping Sauce; 3/4 cup apple cider vinegar; 2 tablespoons honey; 1/2 cup spicy mustard; 1 teaspoon crushed red pepper flakes

19 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1 large yellow onion, sliced (about 1 1/2 cups)
3/4 cup shredded carrot
1 red bell pepper, chopped (about 1 1/2 cups)
5 garlic cloves, crushed
1 teaspoon cayenne pepper (or to taste)
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 tablespoon white pepper
6 turkey drumsticks, skin removed (you may use 8-10 chicken legs)
3 (14 ounce) cans chicken broth
6 whole wheat pita bread
Dipping Sauce
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup spicy mustard
1 teaspoon crushed red pepper flakes

Directions

1

Heat olive oil in a 10-inch nonstick Dutch oven over medium heat.
2

Add onions, carrots and bell peppers and saute until soft, about 2 minutes.
3

Add garlic and stir until well mixed.
4

Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute.
5

Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices.
6

Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone.
7

Shred the turkey drumsticks and toss the meat with the dipping sauce.
8

Stuff the pitas with the turkey mixture. Serve immediately.
9

Dipping Sauce:.
10

In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.