Packed with fresh purple hull peas, tender okra, and smokey turkey, this classic Southern dish is full of bold, comforting flavor.
Purple Hull Peas and Okra with Smoked Turkey
Ingredients
- 2 tablespoons vegetable oil
- 1½ cups chopped yellow onion
- 1 cup chopped red bell pepper
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 smoked turkey wing, halved at the joint
- 2 dried bay leaves
- 6 cups shelled fresh purple hull peas
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- ½ pound fresh okra, sliced
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce
- Kosher salt, to taste
- Biscuits, to serve
- Garnish: chopped green onion, ground black pepper
Instructions
- In a medium Dutch oven, heat oil over medium-high heat. Add yellow onion and bell pepper, and cook, stirring frequently, until softened, about 6 minutes. Add garlic; cook, stirring constantly, for 1 minute. Add broth, 1 cup water, turkey, and bay leaves. Bring to a gentle boil. Cover, reduce heat, and simmer, stirring occasionally, for 30 minutes.
- Add peas, black pepper, and crushed red pepper to broth mixture. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until peas are almost tender, about 35 minutes.
- Add okra to peas mixture; simmer, stirring occasionally, until peas and okra are tender, about 10 minutes.
- Remove turkey; shred meat, discarding skin and bones, and stir meat into peas mixture. Stir in vinegar and hot sauce. Season to taste with salt. Discard bay leaves. Serve with biscuits, and garnish with green onion and black pepper, if desired.
