Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Turkey Gumbo 1 c Smoked sausage, sliced (may
~~~~~~~~~~~~ -substitute andouille)
1 ea Turkey carcass 12 c Worcestershire sauce
2 ea Turkey legs or thighs x Tabasco to taste
1/2 c Bacon grease 1 ea (12oz) can tomatoes
1/2 c Cooking oil 1 1/2 tb Salt
1 c Flour 4 sl Bacon, cut in 1-inch pieces
8 ea Ribs celery, chopped 1-2 bay leaves
3 lg Onions, chopped x Cayenne to taste
2 ea Cloves garlic, minced 1 ts Brown sugar
1 ea Bell pepper, chopped 1 tb Lemon juice
1/2 c Chopped parsley 4 c Rice, cooked
1 lb Okra, sliced

Crack the turkey carcass into several pieces. Place the turkey
carcass and legs in a soup kettle with 3 quarts of water and 1
teaspoon salt. Boil for 1 hour. Remove the carcass and legs and
cool. Remove the meat from the bones and discard the bones.
Reserve the stock and meat. In a heavy Dutch oven over medium heat,
heat the grease and oil. Add the flour, stirring constantly, and
cook until dark golden brown. Add the celery, onion, bell pepper,
garlic, and parsley. Cook for 15 to 20 minutes, stirring
constantly. Add the okra and sausage and continue cooking for 5
minutes. Add 2 quarts of the turkey stock and 2 quarts of water,
Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves,
and cayenne. Simmer, covered, for 2 1/2 to 3 hours, stirring
occasionally. Add the turkey meat and simmer for 30 minutes. Just
before serving, add the brown sugar and lemon juice. Serve in
heated gumbo bowls over rice. Serves 16-18.
Oyster Dressing
~~~~~~~~~~~~~~~
1/2 cup cooking oil
6 large onions, chopped
4 large cloves garlic, chopped
6 dozen oysters, drained (reserve liquor)
2 (8oz) packages Pepperidge Farm herb seasonsed stuffing mix
1 cup celery, chopped
1 cup bell pepper, chopped
1/2 cup parsley, chopped
2 eggs, beaten
1/2 cup butter
X salt and pepper to taste
In a Dutch oven, heat the oil. Add the onions and garlic and saute
over medium heat until browned. Add the drained oysters and cook
until the edges curl. Add the stuffing mix and oyster liquor. The
mixture should be moist. If there is not sufficient oyster liquor,
add a small amount of water.
Add the celery, bell pepper, parsley, eggs, butter, salt, and
pepper. Cook, stirring occasionally, for 20 minutes, adding water
as necessary to maintain a moist consistency. Makes enough stuffing
for a 18-22 pound turkey.

Submitted By SAM LEFKOWITZ On 11-29-95

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