Taste the finished stock before adding other ingredients and adjust for seasoning. If it's too salty, add some water. Simmer stock on medium low heat.

Place sliced sausage in a medium hot cast iron skillet. Cook until the fat renders and the sausage is brown.

With a slotted spoon, remove sausage to stock pot.

Carefully measure the sausage renderings (the stuff is hot!). Add cooking oil or baking drippings to equal 1/2 cup total. Pour back into cast iron skillet over medium heat. Add onions, bell pepper and celery to hot grease. Cook until vegetables are soft, about 10 to 15 minutes, stirring occasionally. Add diced garlic and cook an additional two minutes.

Add cooked vegetables to stock pot.

Add an additionally 1/2 cup cooking oil or bacon grease to the skillet. Turn heat up to medium high..

Whisk in 1/2 cup flour. You are just gonna have to stand there and stir the stuff until it's browned. Don't get distracted. Stir oil and flour until the color resembles peanut butter which is take about 10 minutes. Congratulations! You've just made roux!

Add roux to stockpot carefully. It will create steam when the roux hits the liquid. Add a small amount of stock to the skillet to deglaze it. It doesn't matter if you get bits of vegetables and sausage. It won't hurt anything. Stir and pour into stockpot.

Add tomatoes and turkey to stockpot. Cover and simmer over medium low heat for 30 minutes.

Add okra, cover and bring back up to a simmer. Cook for an hour.

Taste for seasoning and adjust, if needed.

Serve over rice.