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1
Dredge the turtle in flour.
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2
In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes.
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3
Remove the turtle from pan and allow to cool enough to handle.
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4
Deglaze the pan with red wine, scraping the bits from the bottom and sides.
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5
Add the celery, onion, carrots to the pot.
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6
Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat.
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7
In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water.
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8
Add to the vegetable mixture.
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9
Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot.
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10
The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing.
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11
Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours.
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12
After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock.
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13
Transfer cooked vegetables to a food processor and process until a chunky paste is achieved.
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14
Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables.
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15
Cook over medium heat until desired thickness is achieved, about 20 minutes.
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16
Ladle into serving bowls and finish with a little sherry in each bowl before serving.
