TURKEY GUMBO (FRANZ)

Ingredients

• -Lawrence Franz
• 1Turkey carcass
• 2Turkey legs or thighs
• 1/2 cBacon grease
• 1/2 cCooking oil
• 1 cFlour
• 8Ribs celery, chopped
• 3Large onions, chopped
• 1Bell pepper, chopped
• 2Cloves garlic, chopped
• 1/2 cChopped parsley
• 1 lb Okra, sliced
• 1 cSmoked sausage, sliced
• 1/2 cWorcestershire sauce
• Tabasco sauce to taste
• 1 cn (12 oz.) tomatoes
• 1 1/2 tb Salt
• 4Slices bacon, cut in 1-inch
• -pieces
• 2Bay leaves
• Cayenne to taste
• 1 ts Brown sugar
• 1 tb Lemon juice
• 4 cRice, cooked

Preparation

Crack the turkey carcass into several pieces.
Place the turkeycarcass and legs in a soup kettle with 3 quarts of water and 1teaspoon salt.
Boil for 1 hour.
Remove the carcass and legs and cool.
Remove the meat from the bones and discard the bones.
Reserve thestock and meat.
In a heavy dutch oven over medium heat, heat thegrease and oil.
Add the flour, stirring constantly, and cook untildark golden brown.
Add the celery, onion, bell pepper, garlic, andparsley.
Cook for 15 to 20 minutes, stirring constantly.
Add theokra and sausage and continue cooking for 5 minutes.
Add 2 quarts ofthe turkey stock and 2 quarts of water, Worcestershire sauce, Tabascosauce, tomatoes, salt, bacon, bay leaves, and cayenne.
Simmer,covered, for 2-1/2 to 3 hours, stirring occasionally.
Add the turkeymeat and simmer for 30 minutes.
Just before serving, add the brownsugar and lemon juice.
Serve in heated gumbo bowls over rice.
(wrv)