Heat the oil in a large pot or Dutch oven
over medium to medium-high heat, add the butter
into the oil. Add the thyme, celery, garlic, bay leaf
, bell peppers
and some salt and pepper. Cook partially covered until tender, 15 minutes. Sprinkle the flour over the vegetables and stir a couple of minutes. Add the bourbon, and then the stock. Reduce the heat a bit to thicken. Stir in the hot sauce, Worcestershire, sugar, vinegar and tomato sauce. Add the turkey and okra, simmer
to thicken and combine. Then serve or cool and store for a make-ahead meal. Reheat over medium heat.
Serve in shallow bowls topped with scoops of rice or crackers and scallions.