Ingredients
-
1 turkey carcass
-
2 turkey legs (or thighs)
-
1/2 cup bacon grease
-
1/2 cup cooking oil
-
1 cup flour
-
8 celery ribs
-
1 bell pepper, chopped
-
2 garlic cloves, minced
-
1/2 cup fresh parsley, chopped
-
1 lb okra, sliced (frozen is fine)
-
1 cup smoked sausage, sliced
-
2 cups water
-
2 cups turkey stock
-
1/2 cup Worcestershire sauce
-
Tabasco sauce
-
12 ounces tomatoes, diced
-
1 1/2 tablespoons salt
-
4 slices bacon, slices cut into 1 pieces
-
1 -2 bay leaf
-
cayenne
-
1 teaspoon brown sugar
-
1 tablespoon lemon juice
-
3 large onions, chopped
Instructions
- Crack the turkey carcass into several pieces.
- Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
- Boil for one hour.
- Remove the carcass and legs and cool.
- Remove the meat from the bones and discard the bones.
- Reserve the stock and the meat.
- In a heavy Dutch pven over medium heat, heat the grease and the oil.
- Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
- Add the celery, onion, bell pepper, garlic, and parsley.
- Cook for 15-20 minutes, stirring constantly.
- Add the okra and sausage and continue cooking for 5 minutes.
- Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
- Simmer, covered, for 2.5-3 hours, stirring occasionally.
- Add the turkey meat and simmer for 30 minutes.
- Just before serving, add the brown sugar and lemon juice.