Yield: 4-6 Servings

Ingredients: ¼ Tablespoon cayenne pepper, ½ Tablespoon paprika, ½ Tablespoon white pepper, ½ Tablespoon black pepper, 2 smoked turkey legs (boned and cut into 1 inch pieces) 1 ½ Tablespoons salt, divided1 ½ cups vegetable oil, 1.5 cups flour, plus flour for dusting, 1 cup diced onion, 1 cup diced celery, 1 cup diced bell peppers, 1 Tablespoons chopped garlic, 1 Tablespoons filé powder, 2 bay leaves, 2 quarts chicken stock, ½ cup vegetable oil, ½ pound fresh okra, 1 pound smoked sausage, cut in half circles.

Method: Combine cayenne, paprika, white pepper and black pepper to make spice mix. Heat oil over low heat. Add flour and slowly stir with whisk until deep copper brown roux forms. Allow forty-five minutes to an hour. Add onion, celery, bell peppers, garlic, remaining salt, remaining spice mix, filé powder and bay leaves. Cook mixture five more minutes, then add chicken stock. Bring gumbo to a simmer and skim for approximately 1 ½ hours. Taste. When raw flour taste starts to fade, add reserved turkey and smoked sausage. Cook one hour, skimming.

Ingredients: 1 8oz tub of cool whip, 1 cup of shredded coconut, 1 cup of chopped pecans, 2 small navel oranges, peeled and cubed (Jessica recommends using scissors), 2 small red delicious apples cubed, 2 "perfect" bananas (not too green, not too brown), 2 30oz cans of fruit cocktail (heavy syrup).

Method: Place coconut, pecans, oranges, apples, bananas in large mixing bowl. Pour fruit cocktail on top. Toss with rubber spatula or wooden spoon. Cover bowl and place in fridge overnight. (When the magic happens.) Toss with tub of cool-whip before serving. Voila. The cherry on top.

Now you're ready to impress this Thanksgiving!