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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Turkey Sobaheg Recipe

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This recipe for Turkey Sobaheg is from The Wilder We Get-- The Better We Eat !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. dry beans (white, red, brown or spottled kidney beans)
1/2 lb. white hominy corn or yellow samp or coarse grits
1 lb. Turkey meat (legs or breastwith bone and skin)
3 quarts cold Water
1/4 lb. green beans cut into 1 inch pieces
1/2 lb. winter Squash, trimmed and cubed
1/2 C. raw sunflower seed meats, pounded to a course flour or pounded walnuts (use food processor.)
Dried onion and/or garlic to taste
Clam juice or salt to taste (optional)
Directions:
Directions:
Combine dried beans, corn Turkey, Seasoning and water in a large pot. Bring to a simmer over medium beat, tur down to a very slow simmer. and cook for about 2 1/2 hours. Stir occasionally to be certain bottom is not sticking. When dried beans are tender, but not mushy, break up turkey meat removing skin and bones. Add green beans and squash and simmer very gently until they are tender. Add sunflower or nut flut stirring until thoroughly blended.
Personal Notes:
Personal Notes:
This is one of their real recipes. Sobaheg is the Wampanoag word for stew. The nuts help to thicken the sobaheg , Variations of this dish are still made in Wampanoag country today . These are the indians that became friends of the pilgrams. There are other recipes included in this book also by the Pilgrams.

 

 

 

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