2 turkey Wings (or thighs)
1 cup cooking oil
1 cup flour
8 celery ribs
3 large onions, chopped
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
12 ounces tomatoes, diced
1 1⁄2 tablespoons salt
1 -2 bay leaf
cayenne pepper to your taste
Place the turkey wing or 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 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.