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TURKEY BONE GUMBO

1 cup plus 2 tablespoons vegetable oil
1 1/4 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
salt
cayenne
1 pound smoked sausage (andouille or kiebasa), cut into 1/2 inch slices
3 bay leaves
6 cups turkey stock
leftover turkey meat, about 3 to 4 cups
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
2 cups cooked long grain white rice

In a Dutch oven, over medium heat, combine the oil and flour and
stirring slowly and constantly for 20 to 25 minutes, make a dark
brown roux, the color of chocolate. Add the onions, celery, and
bell peppers and continue to stir for 4-5 minutes, or until wilted.
Season with salt and pepper. Add the sausage and bay leaves. Continue
to stir for 3 to 4 minutes. Add the stock. Stir until the roux
mixture and stock are well combined. Bring to a boil, then reduce
heat to medium-low. Cook, uncovered, stirring occasionally, for
1 hour. Add the turkey. Simmer for 2 hours. Skim off any fat that
rises to the surface. Remove from the heat . Stir in the parsley
and green onions. Remove the bay leaves and serve in deep bowls
with rice.

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