Turkey Bone Gumbo

Turkey Bone Broth Ingredients: 

1 turkey carcass 

1 bunch of celery cut into large pieces 

2 medium sweet onions, quartered 

At least 1 gallon of water, more if required to cover the carcass 

1 T salt  

1 1/2 T whole black peppercorns 

1 obscene amount of minced garlic (at least 2 T if you must have directions…) 

5 bay leaves  

1. Add all the ingredients to a large stock pot. 

2. Bring to a boil, lower heat to medium low and simmer uncovered for at least 2 hours 

3. Let cool, then strain broth. Cover and refrigerate the broth until you make the gumbo. 

4. Pick through the contents of the strainer. The method I use is to spread it out on a baking sheet. Reserve any onions, celery and turkey meat to add later to the gumbo. 

Turkey Bone Gumbo Ingredients: 

5 cups of all purpose flour 

1 stick of butter 

1/2 cup vegetable oil 

2 bunches of celery, cut into 1 inch pieces 

2 medium sweet onions, cut into 1 inch pieces 

3 bell peppers (we prefer red, yellow or orange) 

1 obscene amount of minced garlic (3T if you must have directions) 

1 T salt  

1 t cayenne pepper (more if you like it spicy)  

2 pounds sliced smoked sausage 

As much leftover turkey that you wish to add, cut into 1/2 inch chunks 

Turkey drippings if you have it 

Turkey broth Reserved onions, celery and turkey meat from the broth 

2 bunches of green onions, diced for garnish, after serving the meal, stir the remaining green onions into the gumbo 

6 bay leaves  

1. Preheat the oven to 400F. 

2. Warm the broth as you brown the flour. 

3. Spread the flour out in an even layer on a large baking sheet. 

4. Place the flour into the oven for 10 minutes. 

5. Remove from oven, stir, reestablish an even layer and repeat steps 4 and 5, lowering time if necessary until desired color is achieved. I am looking for the color of a cup of coffee with a splash of cream. 

6. Once you remove the flour from the oven the final time, place on a cooling rack and stir to mix one last time. 

7. Add the vegetable oil and butter to a large pot on medium high heat. 

8. Once the butter is melted, add the onions, peppers and celery. Stir frequently until the veggies are soft and beginning to brown. 

9. Reduce heat to medium low, add the garlic, and cayenne pepper. Stir to mix. 

10. In a blender, combine a cup or so of the browned flour with a quart or so of the warmed broth. Mix until no flour lumps exist and add to the gumbo pot. Repeat until all of the flour and broth is gone. 

11. Add all remaining ingredients to the pot. 

12. Bring the gumbo to a boil on high heat, stirring and scraping the bottom of the pot. 

13. Once boiling, lower heat to medium low and allow to simmer for a few hours. If the gumbo gets too thick, add water as necessary to achieve desired consistency. 

14. Serve over rice and garnish with chopped green onions. ENJOY!