Yield: 14 Servings
|1 \N||Turkey Carcass With About 2 C Meat On|
|¼ cup||Salad Oil|
|½ cup||All-Purpose Flour|
|3 mediums||Celery Stalks; Thinly Sliced|
|2 mediums||Onions; Chopped|
|1 large||Green Pepper; Diced|
|1 teaspoon||Thyme Leaves|
|¾ teaspoon||Hot Pepper Sauce|
|1 can||(14 1/2 To 16 Oz) Tomatoes|
|1 cup||Regular Long Grain Rice|
|1 pack||(10 Oz) Frozen Cut Okra|
Cut the turkey meat into bite-sized pieces; cover and refrigerate. With kitchen shears, cut the carcass into several pieces; set aside. In 8-qt.
Dutch Oven, over medium heat, into hot salad oil, stir flour; cook, stirring constantly, until flour is brown but not burned. Add celery, onions, and green peppers to Dutch oven; cook until vegetables are tender, stirring frequently. Add carcass, water, salt, thyme, and hot pepper sauce; heat to boiling. Reduce to low; cover and simmer 45 minutes, stirring occasionally. Remove carcass from broth, discard. To broth mixture remaining in the Dutch oven, add the tomatoes with their liquid, rice and frozen okra, stirring to break up tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer broth for 20 minutes or until rice and okra is tender, stirring occasionally. Add cut-up turkey meat; heat. Skim fat from liquid in Dutch oven.
REG 2 SHARED BY Jill Proehl, St. Louis, MO - jpxtwo@...
Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 105 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998