- 1/4 cup plus 1 tablespoon peanut oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 3 large celery ribs, finely chopped
- 1 tablespoon minced garlic
- 1 cup finely diced peeled eggplant
- Reserved giblets (including the liver) from a 16- to 18-pound turkey, trimmed and cut into 1/4-inch dice
- 1/2 pound smoked sausage, such as kielbasa or andouille, cut into 1/2-inch dice
- Salt and freshly ground pepper
- 1/2 cup dry red wine
- 1 quart Rich Turkey Stock , chicken stock, or low-sodium broth
- 2 bay leaves
- 1 teaspoon crushed red pepper
- 1/ teaspoon dried thyme
- 1/2 pound fresh or thawed frozen okra, sliced crosswise 1/2 inch thick
- 1 cup canned crushed tomatoes
- 1 pound long-grain rice, preferably Carolina
- Preheat the oven to 375°. In a large, deep skillet, heat 2 tablespoons of the oil. Add the onion and cook over low heat until golden, 7 minutes. Add the bell peppers and celery and cook until softened, 8 minutes. Add the garlic and eggplant; cook, stirring, until the eggplant softens, 5 minutes. Scrape into a large enameled cast-iron casserole.
- Heat 1 tablespoon of the oil in the skillet. Add the giblets and the sausage, season with salt and pepper and cook over high heat until browned, 5 minutes. Stir in the wine and cook, stirring, until reduced to a syrup, 1 minute. Add the stock and bring to a boil, then transfer to the casserole. Add the bay leaves, crushed pepper and thyme.
- In the large skillet, heat 1 tablespoon of the oil until shimmering. Add the okra and cook over moderately high heat, stirring occasionally, until browned, 4 minutes. Stir in the crushed tomatoes and cook until heated through. Add the tomatoes and okra to the casserole.
- Heat the remaining 1 tablespoon of oil in the skillet. Add the rice and cook over moderate heat, stirring, just until golden, about 3 minutes; scrape into the casserole and smooth the surface. Cover and bake for 45 minutes, or until the rice is tender and the stock has been absorbed. Discard the bay leaves. Fluff the rice with a fork and serve.
The purloo can be made through Step 3; refrigerate overnight.