New Orleans Turkey Creole

Directions

Poach turkey legs in water, to cover, with salt for 1 hour or until tender.

Cook in broth. Remove meat from bone.

Should have about 2 cups.

Reserve broth.

Drain tomatoes and reserve juice.

In large skillet, cook bacon, diced until crisp.

Drain.

To hot drippings add chopped onion, green pepper and garlic.

Sauté until soft.

Add drained tomatoes, bacon, salt, pepper and turkey.

Combine both and tomato juice.

Add water to make 2½ cup liquid.

Add to skillet. Cover. Simmer for 15 mins.

Add okra and cook for 5 to 10 minutes more until okra is defrosted and warm.

Serve over rice.