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Turkey Gumbo

2 large turkey legs
1 large bell pepper, chopped
3 quarts water
2 pounds sliced okra
1/2 cup oil
1/2 cup flour
2 cloves garlic
16-oz can tomatoes
1 to 2 tsp salt (to taste)
1 bay leaf
2 stalks celery
1 tsp each: cayenne, thyme, basil, black pepper
1 bunch green onions, chopped
2 chicken bouillon cubes
1 yellow onion, chopped

Boil or pressure-cook the turkey, water, bouillon cubes until
tender. Remove turkey legs from stock and allow to cool; remove
meat from bones, chop, set aside. Break the bones and add back to
stock, with skin, gristle, etc. Put on back burner to simmer.
Meanwhile, saute okra in 1/4 oil in a heavy pot until all ropiness
is gone (about 1 hour). Combine remaining oil and flour in an iron
skillet and cook over medium heat, stirring constantly until flour
is chocolate brown (be careful not to burn it). Add onions, celery,
garlic and bell pepper to the roux and saute until tender. Add
roux-vegetables mixture to the okra, add tomatoes, meat, strained
turkey stock, bay leaf, cayenne, black pepper and thyme; simmer,
partially covered for half hour. Add basil and salt, simmer another
10 minutes. Serve over long-grain white rice.

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