Turkey Gumbo
 
1   turkey carcass*
4 cup  leftover turkey meat -- or more
1 cup  oil*
1 cup  flour*
1 large  onion -- chopped or
2 small  onions -- chopped
6   green onions with tops -- sliced
4 small  stalk celery -- or more sliced
1   green bell pepper -- chopped
4 Tbsp  fresh parsley -- chopped
2 clove  garlic -- or more chopped
  salt and pepper
3   bay leaves
1 Tbsp  dried thyme
1/8 tsp  cayenne -- or more to taste or
1/8 tsp  bayou blast or other creole seasoning
1 package  frozen sliced okra -- optional (10 oz)
  additional chicken broth -- or turkey broth -- if needed
1 dash  hot habanero sauce
 
boil carcass in 2 qts water for at least 1 hour. pick meat from bones. 
strain broth. add chicken broth to make 3 qts liquid. 
make a roux (stovetop): heat oil in heavy skillet, over med. heat. remove 
skillet from heat and gradually add flour until well blended. return to 
heat and cook, stirring constantly, over very low heat until rich dark 
brown, about 45 min. 
 
make a roux (microwave): 
combine in a deep bowl, stirring well. microwave, uncovered, on high for 6 
minutes, stirring after 3 minutes. stir well. microwave, uncovered, on 
high for 2-4 minutes more until roux is the color of a copper penny, 
stirring every 30 seconds. do this until you come to the color you like. 
add vegetables and seasonings and continue to cook and stir 10 minutes or 
till vegetables are tender. add turkey and cook and stir 5 more min. add 
to broth with seasonings. bring to a boil; reduce heat and simmer 1-1/2 to 
2 hrs. add some hot sauce and serve over rice 
 
 
-- 
(ID: 1619) Mirror: rec.food.recipes: Wed, Aug 17, 2005


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