Instructions: Place turkey in a large stockpot. Cover with water. Add the coarsely chopped large onion, carrots, leeks, thyme, peppercorns, bay leaf, and salt and pepper. Bring to a boil. Reduce to simmer and cook 2 to 2 1/2 hours.

Drain, reserving liquid and turkey. Discard vegetables. Return liquid to pot. Add Sauterne. Bring to a boil, and cook until reduced to 2 quarts, about 3 hours. Allow turkey to cool slightly. Remove skin, and discard. Remove meat, cut into 1-inch cubes, and set aside. Discard bones.

In a medium skillet over medium heat, cook flour, stirring frequently, until light brown and fragrant, about 8 minutes. Sift, and set aside.

In a medium skillet, heat bacon fat or butter over medium heat. Add finely chopped small onion, green pepper, and garlic. Cook, stirring, until soft about 3 minutes. Add to reduced stock along with the mushrooms, 3/4 cup chopped parsley, Worcestershire, and Tabasco.

In a slow steady stream, add about 1 1/2 cups water to browned flour, whisking constantly to form a thick paste. Slowly whisk into stock mixture. Simmer until thickened, 6 to 8 minutes. Stir in diced turkey. Season with salt and pepper. Sprinkle with remaining 1/4 cup parsley, and serve.

This recipe yields 20 to 24 servings.

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