Turkey Stock
Ingredients:
- Leftover Turkey Carcass (Be sure to leave some meat on the bones for the Gumbo)
- 4 Celery Stalks (Leaves included)
- 2 Onions Quartered
- 2 Bay leaves
- 1 Teaspoon rosemary
- 10 whole cloves
- 1 Tablespoon Thyme
- 1 Tablespoon Cajun Seasoning (Like Tony Chachere’s)
- 3 cloves garlic rough chop
Chicken Stock and Water (Enough to cover bones)
Bring to a boil in a large stock pot and then simmer for 3 – 4 hours. Strain the stock in to another stock pot and keep warm. Pull all the meat off the bones of the turkey and shred it (Be careful of bones particularly in the legs). Set meat aside to be added to the Gumbo later.
Ingredients:
Turkey Gumbo
- 1 cup Salted Butter
- 1 cup All Purpose Flour
- 1 ½ Onion diced
- 4 Celery Stalks chopped to similar size to onions
- 2 green peppers chopped to similar size of onions and celery
- ½ Jalapeno chopped fine
- 3 Cloves Garlic finely minced
- 2 Bay leaves
- 1 Tablespoon Thyme
- 1 Teaspoon Rosemary
- 1 Tablespoon Cajun Seasoning (Like Tony Chachere’s)
- 1 Pound Sausage (Like Conecuh) browned and chopped in to bite size pieces
- Turkey Stock and additional chicken stock if needed.
- Shredded Turkey meat from the Stock
In a large stock pot make a light roux by adding the butter and AP Flour on medium heat. Stir constantly with a wooden spoon to keep roux from burning. You cannot walk away from a roux. Brown the roux until it is the color of a brown paper bag. Add onion, celery, green peppers, jalapeno and cook until soft. Add garlic, bay leaves, thyme, rosemary, Cajun seasoning and stock. Bring mixture to a boil and then reduce heat to a simmer for 1 hour. Add sausage and shredded turkey and cook for 30 – 45 minutes. Serve over Dixie Lily or China Doll rice.