|Ham||3⁄4 Pound, diced|
|Onion||1 Large, chopped|
|Parsley sprigs||2 , chopped|
|Thyme sprig||1 , chopped|
|Bay leaf||1 , crushed|
|Hot red pepper||1⁄2 , seeded and finely chopped|
|File powder||2 Tablespoon|
|Boiled rice||4 Cup (64 tbs)|
Remove turkey meat from carcass and dice.
Melt margarine in large iron or enameled pot, and saute meat and ham.
Add onion, parsley and thyme and cook for 6 minutes, stirring constantly.
Add 2 1/2 quarts boiling water, bay leaf, red pepper and the turkey carcass.
Simmer for 1 1/2 hours.
Remove from heat.
Take out turkey carcass and discard.
Stir in salt and file.
Serve piping hot with half a cup of cooked rice in each soup plate.
If you plan this recipe for more than one meal do not put the file in the reserved portion until you are ready to serve it.
Reheated file can sometimes become sticky.