Turkey Gumbo
· One left over Turkey carcass with some meat (and dressing?) still on the bones. Two would be even better.
· Break up the carcass bones so that they will fit into a fairly large pot.
· Add about 3” water to the pot, cover and boil until meat falls off the bones. This will take 1 to 2 hours.
· Remove all bones, skin, etc., leaving only the meat. This can best be done by scooping out the meat onto a large baking pan for easier access. There will be a lot of small bones to remove.
· In separate pot, smother 1 or 2 lbs. of cut Okra until very tender. Add 2 tablespoons of oil if using fresh Okra. The amount of Okra depends on the amount of meat on the carcass. Add 1 or 2 cups water to start with and more later to keep from burning. Stir frequently to keep Okra from sticking to the bottom. This should be done on medium-low heat and will take about 1 hour.
Other Ingredients
· 3 to 5 large onions, chopped.
· 1 bunch of celery, chopped.
· 1 cup fresh parsley, finely chopped.
· 5 to 10 cloves of garlic, finely chopped.
Cooking
· Add 1 or 2 tablespoons of oil to large skillet and sauté onions and celery. Add to Turkey stock.
· Add 2 cups boiling water to pot and start simmering.
· Make a dark Roux using ½ to ¾ cup oil. Add ½ of Roux to pot.
· Add smothered Okra.
· Add garlic.
· Add about 3 tablespoons of salt.
· Add about 2 tablespoons of black pepper.
· Add about 1 teaspoon red pepper.
· Add more water, as needed. Remember that the Gumbo should be a little thick.
· Add more Roux, as needed. This depends on size batch of Gumbo.
· Taste and add seasonings, as needed.
· Skim off any excess grease.
· Cook at least 30 minutes........Longer the better.
Serve hot with cooked rice.
|