Anonymous August 23 2005

1 turkey carcass*

4 cups leftover turkey meat -- or more

1 cup oil*

1 cup flour*

1 large onion -- chopped or

2 small onions -- chopped

6 green onions with tops -- sliced

4 small stalk celery -- or more sliced

1 green bell pepper -- chopped

4 tablespoons fresh parsley -- chopped

2 cloves garlic -- or more chopped

salt and pepper

3 bay leaves

1 tablespoon dried thyme

1/8 teaspoon cayenne -- or more to taste OR

1/8 teaspoon Bayou Blast or other Creole seasoning

1 package frozen sliced okra -- optional (10 oz)

additional chicken broth -- or turkey broth -- if needed

1 dash Hot Habanero Sauce

Boil carcass in 2 qts water for at least 1 hour. Pick meat from bones. Strain broth. Add chicken broth to make 3 qts liquid. Make a roux

(stovetop): Heat oil in heavy skillet, over med. heat. Remove skillet from heat and gradually add flour until well blended. Return

to heat and cook, stirring constantly, over very low heat until rich

dark brown, about 45 min. Make a roux

(Microwave): Combine in a deep bowl, stirring well. Microwave,

uncovered, on HIGH for 6 minutes, stirring after 3 minutes. Stir

well. Microwave, uncovered, on HIGH for 2-4 minutes more until roux

is the color of a copper penny, stirring every 30 seconds. Do this

until you come to the color you like. Add vegetables and seasonings

and continue to cook and stir 10 minutes or till vegetables are

tender. Add turkey and cook and stir 5 more min. Add to broth with

seasonings. Bring to a boil; reduce heat and simmer 1-1/2 to 2 hrs.

Add some Hot Sauce and serve over rice