New Orleans Turkey Creole

This dish can transport you to the French Quarter, and you won't even have to leave your kitchen.

New Orleans Turkey Creole
Ingredients You Will Need:
2 small turkey legs, thawed
1/2 teaspoon salt
1 pound can or 4 to 5 cooked whole tomatoes
2 slices bacon -- diced
1/2 cup chopped onion
1/2 cup green bell pepper
1 clove garlic -- crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 package frozen cut okra
Hot cooked rice for 4

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 diced bacon until crisp. Drain. To hot drippings add chopped onion, green pepper and garlic. Saute until soft. Add drained tomatoes, bacon, salt, pepper and turkey. Combine both and tomato juice. Add water to make 2 1/2 cups liquid. Add to skillet. Cover. Simmer for 15 minutes. Add okra, and cook for 5 to 10 minutes more until okra is defrosted and warm. Serve over rice.