Heat the oil in a large pot or Dutch oven
over medium to medium-high heat, add the butter and melt
into the oil. Add the thyme
, garlic, bay leaf, onions
, 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.