Turkey Bone Gumbo (Leftovers)

First you make the turkey broth

1 turkey carcass

2 onions, quartered (no need to peel or trim)

4 celery stalks, rough large cuts (stems, scraps is fine)

2 bay leaves

Water to cover

Throw everything in a large stock pot. Break up the turkey carcass if you need to. Any leftover meat on the bones is fine. Cover with water by an inch or two. Bring to a boil and reduce heat to a simmer. Simmer, uncovered for a minimum of 2 hours. 2 to 4 hours is good. Skim any foam or oil that rises to the top.

Strain through a fine colander, saving the liquid and discarding all the solids.

For the gumbo.

3/4 cup oil

3/4 cup flour

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1 garlic toe, minced

2 quarts turkey broth (from above)

salt and pepper to taste, pepper can include black, white and red

1 pound okra, sliced, fresh preferred, frozen is okay

1 pound smoked pork sausage, bite sized slices, (andouille preferred)

2 pounds leftover turkey meat, bite sized pieces

2 tablespoons chopped parsley

2 tablespoons chopped green onion

Cooked white for serving. Or serve over scoop of leftover dressing.

Combine the oil and flour in a large pot. Cast iron dutch oven is my first choice. Stir constantly over medium high heat until the roux is medium brown, past peanut butter color, closer to milk chocolate color. It is important to stir constantly so as not to burn the roux. As soon as the roux is the proper color, add chopped onions, celery and bell pepper, stir to mix and cook for five minutes, stirring occasionally, to soften the vegetables. Add the garlic, cook for another minute.

Add the stock, stirring to mix well. Bring to a boil and lower to simmer. Taste and adjust the seasoning with salt and pepper(s).

The okra can be handled in two ways. Many will saute the okra in a separate pan until the slime has dissolved, then add it to the simmering stock. I prefer to simmer the okra in the stock for an hour until the slime is dissolved in the stock. Your choice. In either case, simmer the stock partially covered for an hour, stirring rarely.

After the stock has simmered for an hour, add the sausage. Return to a boil and lower to simmer for fifteen minutes. Add the turkey meat, return to a boil and lower to simmer for five minutes. Taste and adjust seasoning with salt and pepper(s). Skim any oil from the top.

Remove from heat and add green onion and parsley. Quick stir and cover. Allow to sit for five minutes to allow green onion and parsley to soften.

Typically served over rice, I like to serve gumbo over potato salad or with this one, over leftover dressing.

Gumbo is always better the second day, the flavors meld or something. Gumbo freezes exceptionally well.

bon appetit