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Turkey Gumbo
Ingredients:
1 turkey carcass*
4 cups 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 tablespoons fresh parsley -- chopped
2 cloves garlic -- or more chopped
salt and pepper
3 bay leaves
1 tablespoon dried thyme
1/8 teaspoon cayenne -- or more to taste OR
1/8 teaspoon Bayou Blast or other creole seasoning
1 package frozen sliced okra -- optional (10 oz)
additional chicken broth -- or
turkey broth -- if needed
1 dash Melinda's Extra
Hot Habanero Sauce
Directions:
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 Melinda's Hot
Sauce and serve over rice.
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