Turkey Gumbo

Recipe submitted by: Cheryl Carver

• 7 cups turkey stock (made from the carcass and the bones)

• 3 bay leaves

• 1 teaspoon salt

• 1 teaspoon white pepper

• 1 teaspoon cayenne pepper

• 1 1/2 teaspoons black pepper

• 1/2 teaspoon thyme

• 1/2 teaspoon oregano

• 1 teaspoon garlic powder

• 1 cup flour

• 1 cup canola oil

• 2 cups chopped red onions

• 1 1/2 cups chopped celery

• 1 cup chopped green bell pepper

• 2 cups okra (or 1 bag of frozen, chopped okra)

• 1 lb. beef smoked sausage, cut into large pieces

• 3 cups turkey, cubed or chopped

• Rice, for serving

Combine stock and spices in large Dutch oven and simmer on low to heat. In a separate pan, whisk flour and oil together and cook over low to medium heat until dark brown (if it burns, throw it out and start again). Pull roux from heat when brown and mix in 1/2 of the chopped vegetable mixture (no okra). Add the remaining 1/2 of the vegetables (still no okra). Once stirred in, return roux and vegetables to heat and cook down for 5 minutes, stirring consistently. Stir roux mixture into stock 1 spoonful at a time until dissolved. Simmer 5 minutes, then add the sausage. Continue to simmer for 45 minutes, then add the chopped turkey and okra. I let the mixture sit all day covered and off the heat so that the flavors can develop, but you can also heat it through at this stage and serve over white rice.