New Orleans Turkey Creole

• 2 small turkey legs thawed
• 1/2 teaspoon salt
• 1 pound tomatoes cooked
• 2 slices bacon diced
• 1/2 cup onions chopped
• 1/2 cup green bell peppers
• 1 clove garlic crushed
• 3/4 cup rice uncooked
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 1 package okra cut
• 1 x rice hot cooked, for 4

1. Poach turkey legs in water, to cover, with salt for 1 hour or until tender.
2. Cook in broth.
3. Remove meat from bone.
4. Should have about 2 cups.
5. Reserve broth.
6. Drain tomatoes and reserve juice.
7. In large skillet, cook bacon, diced until crisp.
8. Drain.
9. To hot drippings add chopped onion, green pepper and garlic.
10. Saute until soft.
11. Add drained tomatoes, bacon, salt, pepper and turkey.
12. Combine both and tomato juice.
13. Add water to make 2 1/2 cup liquid.
14. Add to skillet.
15. Cover.
16. Simmer for 15 mins.
17. Add okra and cook for 5 to 10 minutes more until okra is defrosted and warm.
18. Serve over rice.

turkey, salt, tomatoes, bacon, onions, green bell peppers, garlic, rice, salt, black pepper, okra, rice

Taken from recipeland.com/recipe/v/new-orleans-turkey-creole-37266 (may not work)