Better Off Dead Suffering Succotash
The following recipe was featured during the presentation of Better Off Dead during TBS’s Dinner & a Movie.
6 ears fresh corn
1 onion, diced
2 bell peppers, diced
2 cups baby lima beans, fresh or frozen
3 large ripe tomatoes, cut into quarters
4 turkey thighs, skinless and boneless
salt and pepper
4 tablespoons flour
4 tablespoons pure olive oil
1/2 teaspoon. fresh sage, finely chopped
2 cups chicken or turkey broth
1 lemon, cut into quarters
1 small reason to live
1.Husk the corn, remove silk and cut kernels from the cob into the mixing
bowl. With the back of the knife blade, scrape the pulp from each cob into
the bowl with the kernels.
2.Dice onion and bell pepper, quarter the tomatoes and set aside. Blanch the
lima beans until tender, about 15 minutes; rinse with cold water and set
3.Cut the turkey thighs into bite sized chunks, season with a little salt
and pepper and toss with the flour.
4.Heat two tablespoons of olive oil in a heavy pot or dutch oven over
medium-high heat. Add half of the turkey and sauté until golden brown, about five minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pot and repeat with the second half of the turkey.
5.Add diced onion, bell pepper and sage to the hot pan and sauté a few
minutes until the onions become soft and translucent. Add the sherry and
reduce by half, scraping the pot with a wooden spoon to loosen tasty bits
stuck to the bottom and sides.
6.Return the turkey to the pot, add the chicken stock and bring to a simmer.
Cook covered for 30 to 45 minutes, or until the turkey is quite tender.
7.Add the corn, corn pulp, blanched lima beans and tomatoes and simmer an
additional 5 minutes uncovered.
8.Season with salt to taste, a squeeze of lemon and generous grinding of
black pepper. Serve hot with rice.
9.Get your head out of the oven, relight the pilot lights and coil up any
unused nooses. Dinner is served!