TURKEY DAUBE GLACÉ

Turkey daube glace
Makes about 15 cups glace. 

Stock:
1 cooked turkey carcass
Leftover turkey meat (except liver)
Leftover gravy and vegetables (except brussel sprouts, broccoli, cauliflower and cabbage), optional
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
2 large carrots, coarsely chopped
4 to 6 cloves fresh garlic, coarsely chopped
About 10 sprigs fresh parsley
Daube
3 cups very finely chopped onions
1 1/2 cups very finely chopped celery with tops
1 1/2 cups very finely chopped green onions (tops and bottoms)
1 cup very finely chopped green bell peppers
3 or 4 1/4-ounce envelops unflavored gelatin
2 teaspoons Tabasco sauce, or to taste
1 tablespoon Creole seasoning mix, or to taste
Salt and pepper to taste
1 cup very finely chopped parsley leaves
Crackers or toast rounds optional 

For the stock, place turkey carcass in a large stock pot, breaking it up into pieces if necessary to make it fit. Add leftover meat, gravy and vegetables along with the coarsely chopped vegetables and parsley and enough water to cover all ingredients. Bring to a boil and simmer, uncovered, for at least 6 hours or overnight, replenishing water as needed to keep all ingredients submerged. 

When stock is done, transfer bones and turkey meat to a plate to cool. Meanwhile, let stock continue cooking until it reduces to about 10 cups. Strain and refrigerate stock for several hours so fat will rise to top and congeal. Once bones and meat are cool enough to handle, bone the meat and coarsely chop. Refrigerate turkey meat if not using promptly. 

When ready to finish the dish, remove congealed fat from reserved 10 cups stock, and place stock in a 5-quart or larger saucepan. Add finely chopped onions, celery, green onions, bell peppers and reserved turkey meat. Bring to a boil. 

Meanwhile, in small bowl sprinkle 3 envelopes gelatin over 1 cup cold water and let sit for 1 to 2 minutes. 

Once stock is boiling, add about 1 cup hot stock to gelatin mixture, stirring until gelatin completely dissolves. Stir gelatin mixture into turkey mixture, and season with enough Tabasco, seasoning mix, salt and pepper to make liquid taste very salty and peppery (once chilled, it will taste remarkably less seasoned, since the bland meat will have absorbed a lot of the seasoning). Remove pan from heat and let cool for about 45 minutes. 

Meanwhile, fill a custard cup half way with glace mixture, and freeze for about 30 minutes until it sets, to assess if this is the firmness of glace you would like. If you want it firmer, dissolve another envelope of gelatin, as you did with the first three envelopes, and add to remaining glace. 

Once the glace has cooled for 45 minutes, stir in parsley. Ladle mixture into loaf pans, about half way up, or into ice-cube trays. Refrigerate for several hours or overnight. Serve on, or with, crackers or toast rounds, if desired.