Good Day Atlanta viewer information November 20, 2017

ATLANTA - GA Dome Implosion: Sun Dial Restaurant at the Westin Peachtree Plaza Atlanta is having an implosion party opening it's doors at 6:30A.M. to last through the Georgia Dome implosion with a sky view of the big event. Good Day Atlanta's Paul Milliken will  be live from the party.  For more information click here.

 

GA Dome Implosion:  Live view from the rooftop of 101 Marietta with Good Day Atlanta's Buck Lanford.  For more information on 101 Marietta click here.  To follow them on Facebook click here. 

 

Thanksgiving turkey recipe with chef Scott Serpas owner of Serpas and Dixie Q.  For more on Scott Serpas click here. 

1/2 cup (1 stick) unsalted butter

1/2 cup peanut or canola oil

1 1/2 cups all-purpose flour, or as needed

1 pound sliced okra

2 red bell peppers, cut into medium dice

2 yellow bell peppers, cut into medium dice

3 medium yellow onion, cut into medium dice

4 ribs celery, cut into medium dice

20 cups turkey or chicken stock (or as needed)

5 tomatoes, cut into medium dice

1/4 tomato paste

2 tablespoons Lea & Perrin's Worcestershire sauce

1 tablespoon minced garlic

Creole Dry Spice Seasoning (see recipe)

1 to 1/2 pounds leftover turkey, cut into chunks

salt and pepper

Rice for serving

Extra turkey and chopped parsley, for garnish

 

Creole Dry Spice Seasoning :

You’ll use all this spice mix for the gumbo, but make up an extra batch and use it to season fish, ribeye, filet, pot roast or short ribs.  Just add some salt and pepper to the mix.

 

2 tablespoons onion powder

2tablespoons dried thyme

2 tablespoons dried oregano

1 tablespoon garlic powder

1 tablespoon cayenne

 

In a small bowl, stir together onion powder, thyme, oregano, garlic powder and cayenne.  Set aside.  Can be stored indefinitely.  Makes: ½ cup.

 

 

Cooking Directions:

Make roux: In a large heavy duty sauce pot, heat butter and oil.  Whisk in flour, adding enough flour until you reach a consistency like wet peanut butter.  Turn heat down to low or medium and keep whisking mixture as it heats until it reaches a deep peanut butter color.   This will take a while.  When roux is ready, ready add okra, red peppers, yellow peppers, onions and celery.  Cook 15 minutes.  Heat stock separately.

 

Add tomatoes and tomato paste to the roux mixture and cook 10 minutes.  Stir in Worcestershire sauce, garlic and Creole Dry Spice Seasoning.   When well combined , add enough hot stock create gumbo consistency you prefer.  Bring mixture to a boil, then lower heat to a simmer and cook 30 minutes.  Add turkey , cook 15 minutes, then taste for seasoning.  Serve with rice.  Garnish with additional turkey and chopped parsley if desired.  Makes: 22 cups 

 

Hosea Helps presents the Annual Festival of Services on Thanksgiving Day. The CEO of Hosea Helps Elisabeth Omilami will join us to talk about how people can attend, volunteer or donate for the big event.  For more information click here.