[y2k king]

here's what i make every time i do a turkey. usually use all the dark meat for this.

3 cups okra, sliced 1/2 inch
thick (optional)
1 pound smoked sausage or
andouiIle sausage, cut into
1/4-inch slices
Any leftover turkey meat
Louisiana hot sauce or
ground cayenne pepper
to taste
1 tablespoon Worcestershire
sauce
Salt


Leftover Thanksgiving Gumbo
1/2 cup peanut oil
1 cup all-purpose flour
1 cup chopped onion
1 cup chopped green onions
1/2 cup chopped bell pepper
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1 gallon of stock, more or less, made from the leftover turkey
2 tablespoons chopped garlic
1/2 cup brown sugar
1/2 teaspoon crushed dried mint
Heat the oil in a large, heavy pot over medium heat, then add the flour and make a dark roux; this will take about 45 minutes.
To the roux add the onions, green onions, bell pepper, parsley, and celery, stirring after each addition, and cook until the onions are clear. Add 1 cup of the stock and stir well to form a thick paste. Stir in the minced garlic, then the remaining stock. Stir in the mint, okra, sausage, and turkey. Season with hot sauce, Worcestershire, brown sugar and salt; stir to mix well. Reduce the heat to low, cover, and simmer at least 3 hours, stirring occasionally.
Serve over cooked rice sprinkled with file if you didn't use the okra. We usually don't use file when the gumbo has okra because it is also a thickening agent. This can be frozen in containers to be eaten another day.
Y I E L D: 6 to 10 servings