Step 1

Heat oil in a large pot over medium heat. Add onion, carrots, celery, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute. Add tomato paste; cook, stirring, for 1 minute. Add tomatoes, broth and bay leaf; bring to a boil over high heat. Stir in potatoes, corn, lima beans, okra and turkey. Return to a boil. Reduce heat and simmer for 20 minutes.

Step 2

Stir in Worcestershire, vinegar, brown sugar to taste and the remaining 1 teaspoon salt. Simmer for 10 minutes more. Transfer the turkey to a clean cutting board. Simmer the stew until the potatoes are tender, about 10 minutes more.

Step 3

Dice the turkey meat (discard the skin, bones and cartilage). Return it to the stew. Serve hot.