Guess what I found while rummaging around in my freezer? You guessed it, the carcass from the roast turkey! Some don’t like okra; I don’t happen to be one of them! If you don’t have a turkey carcass, simply buy turkey drumsticks and wings and follow my instructions on How To Make Stock. I find it easier to make the stock the day before so the fat hardens up and is easily skimmed off. If pressed for time used purchased chicken stock or broth and some cooked turkey or chicken. A note on the salt pork; it can usually be found at a butcher but check your grocery store as they just might have it. Any leftover salt pork can be frozen if need be or you can make my recipe for Tourtiere. If you are an okra hater, substitute green beans.
For the Soup:
1 Tbsp. butter
¼ lb. salt pork, cut into small cubes
6 – 8 cups of stock
1 medium onion, ¼” dice
1 (19 oz.) tin plum tomatoes, chopped
2 tablespoons chopped parsley
1 – 2 tsp. salt
¼ tsp. freshly ground black pepper
1/8 – ¼ tsp. cayenne pepper or to taste
½ cup brown rice or long grain rice
1 ½ cups cut up (1/2” pieces) fresh or frozen okra
½ cup corn, frozen is fine
1 green pepper, ¼” dice
½ cup celery, ¼” dice
1 Tbsp. fresh thyme, chopped or 1 tsp. dried
1 large bay leaf
Cooked turkey removed from the carcass or cooked drumsticks before making the stock.
Heat the butter in a large soup pot on medium heat. Add the salt pork, sauté until pork is lightly browned, stirring often, reduce the heat; add the onions, celery and green pepper. Sauté vegetables until they are softened but not browned, approximately 8 minutes. Add the cayenne, thyme and bay leaf, then sauté for a minute; add the tomatoes, 6 cups of the stock, salt and pepper; bring to a boil; reduce the heat, cover and allow to simmer for 30 minutes. Now add the rice; cover and simmer for another 20 minutes. Bring the soup up to a boil, add the okra, reduce the heat, cover and simmer approximately 15 minutes, or until okra is not quite cooked through, add the corn and simmer for approximately 10 minutes until okra and corn are cooked. Add the cooked turkey and if the soup appears to be too thick, add more stock to thin it. Warm the turkey through; taste the soup for seasoning adding salt and pepper to taste; add the parsley, serve the soup very hot.