Title: Creole Turkey Soup
Categories: Jill, Reg 2
Yield: 14 Servings

1 Turkey Carcass With About 2
-C Meat On
1/4 c Salad Oil
1/2 c All-Purpose Flour
3 md Celery Stalks; Thinly Sliced
2 md Onions; Chopped
1 lg Green Pepper; Diced
11 c Water
2 ts Salt
1 ts Thyme Leaves
3/4 ts Hot Pepper Sauce
1 cn (14 1/2 To 16 Oz) Tomatoes
1 c Regular Long Grain Rice
1 pk (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@swbell.net

Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 105

Posted to recipelu-digest by Jill & Joe Proehl on Mar
25, 1998