Main Course

Turkey Gumbo

Name: Turkey Gumbo
Yield: 4
Ingredients: Turkey Stock; Turkey carcass with legs, wings and meat left on the bones; 1 medium onion; 8 quarts water; 2 medium carrots cut in half length wise; 1 bunch of green onions (white part only); 15 black peppercorns; 2 bay leaves; Gumbo; 12 cups of turkey stock; 1 ½ pounds of sausage; 1 ½ pounds turkey (white and dark meat); ½ pound of fresh green beans; 4 medium carrots sliced; 2 cans diced tomatoes; 1 tablespoon Worcestershire; 10 drops Tabasco; 1 tablespoon garlic salt; 1 tablespoon summer savory; 1 teaspoon white pepper; ½ teaspoon ground oregano

Serves 4

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Turkey Gumbo

Category: Main CourseServes: 4Rating: 5/5

Turkey Gumbo

Ingredients

Turkey Stock
Turkey carcass with legs, wings and meat left on the bones
1 medium onion
8 quarts water
2 medium carrots cut in half length wise
1 bunch of green onions (white part only)
15 black peppercorns
2 bay leaves
Gumbo
12 cups of turkey stock
1 ½ pounds of sausage
1 ½ pounds turkey (white and dark meat)
½ pound of fresh green beans
4 medium carrots sliced
2 cans diced tomatoes
1 tablespoon Worcestershire
10 drops Tabasco
1 tablespoon garlic salt
1 tablespoon summer savory
1 teaspoon white pepper
½ teaspoon ground oregano

Instructions

Stock
Preheat oven to 400 degrees Fahrenheit. Break apart and place the turkey carcass in a roasting pan or
Dutch oven. Quarter the onions and spread across the carcass. Bake for 1 hour or until browned. Remove from oven and cover with 3 quarts of water. Use a cooking spoon to loosen all the pieces roasted to the bottom of the pan. Pour contents into a large stock pot. Add the remaining ingredients to the pot. Bring contents to a boil then reduce to medium and simmer for 20 minutes uncovered. Cover pot and reduce heat to low and simmer for 2 to 3 hours or until the liquid has reduced by half. Strain the stock through a sieve and refrigerate the remaining liquid overnight. Remove the fat from the stock with a spoon before using.
Gumbo
Make a roux using 3 cooking spoons of oil and 3 cooking spoons of flour. Only add flour after oil is hot. Still constantly until the mixture is the color of dark chocolate. Immediately add diced tomatoes and 2 cups of stock. Stir until the mixture quits steaming and then add remaining 10 cups of stock. Add carrots and beans and bring the soup back to temperature on medium heat. Add remaining ingredients and simmer for 1 hour. Serve over rice.
Serves 10.

Cooking Tips

• Read through all instructions before starting
• Prep all ingredients before cooking
• Adjust seasonings to taste
• Let rest for best results

Storage

• Store leftovers in refrigerator
• Best consumed within 2-3 days
• Can be frozen for up to 3 months
• Reheat gently before serving

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