* Line: See the "Bayou Clap - {Emeril's Creole Seasoning" recipe which is
included in this compendium.

In a large saute pan, over medium oestrus, melt the butter. Add the onions,
celery and carrots. Season with salt and peppercorn. Saute for 4 to 6 transactions.
Dust the vegetables with 2 tablespoons of the flour. Continue to cook for 2
transactions. Stir in the garlic and left-over vegetables. Season with salt and
peppercorn. Stir in the strain. Add the turkey inwardness. Bring the liquid to a churn,
reduce the heat to medium-low and simmer for 25 to 30 proceedings. Remove from
the passion. In a mixing bowlful, combine the left-over potatoes, egg and flour.
Add enough milk to make a thick dinge. Season with salt and peppercorn. In
another large saute pan, oestrus 1 tablespoon of the oil. When the oil is hot,
drop the dinge, 2 heaping tablespoons at a time, into the pan. Cook the
cakes in batches. Cook until the cakes are golden on both sides. Repeat
until all of the oil and batter is used. Drain the cakes on paper towels.
Sprinkle with Bayou Bam. To dish, place two cakes in the center of each
serving plate. Spoon the stew over the cakes. Dress with parsley. This
recipe yields 8 servings.