12 tablespoons (1 1/2 sticks) butter
2 1/2 pounds turtle meat, see note, cut in medium dice (beef, or a combination of lean beef and veal stew meat may be substituted)
Kosher salt and freshly ground pepper
2 medium onions, cut into medium dice
6 stalks celery, cut into medium dice
1 large head garlic, cloves peeled and minced
3 bell peppers, any color, cut into medium dice
1 tablespoon ground dried thyme
1 tablespoon ground dried oregano
4 bay leaves
2 quarts veal stock
1 cup all-purpose flour
1 bottle (750ml) dry Sherry
1 tablespoon hot sauce
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups tomatoes, peeled, seeded, and coarsely chopped
10 ounces fresh spinach, washed thoroughly, stems removed, and coarsely chopped
6 medium eggs, hard boiled and chopped into large pieces
We use alligator snapping turtles, a farm-raised, fresh-water species available all year. Turtle meat usually comes in 2 1/2-pound portions, so this recipe is written to use that quantity. Although it's illegal to use sea-raised turtle, farm-raised is fine. It freezes well and can be ordered by mail.
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