Turkey Gumbo

Recipe Ingredients

1		Turkey carcass
2		Turkey legs or thighs
1/2 cup	118ml	Bacon grease
1/2 cup	118ml	Cooking oil
1 cup	62g / 2.2oz	Flour
8		Celery - chopped
3		Onions - chopped (large)
1		Bell pepper - chopped
2		Garlic - chopped
1/2 cup	73g / 2.6oz	Chopped parsley
1 lb	454g / 16oz	Okra - sliced
1 cup	237ml	Smoked sausage - sliced
1/2 cup	118ml	Worcestershire sauce
		Tabasco sauce to taste
1		Tomatoes - (12 oz.)
1 1/2 tablespoons	22ml	Salt
4		Bacon - cut in 1-inch
2		Bay leaves
		Cayenne to taste
1 teaspoon	5ml	Brown sugar
1 tablespoon	15ml	Lemon juice
4 cups	640g / 22oz	Rice - cooked

Recipe Instructions

Crack the turkey carcass into several pieces. Place the turkey carcass and legs in a soup kettle with 3 quarts of water and 1 teaspoon salt. Boil for 1 hour. Remove the carcass and legs and cool. Remove the meat from the bones and discard the bones. Reserve the stock and meat.

In a heavy Dutch oven over medium heat, heat the grease and oil. Add the flour, stirring constantly, and cook until dark golden brown. Add the celery, onion, bell pepper, garlic, and parsley. Cook for 15 to 20 minutes, stirring constantly. Add the okra and sausage and continue cooking for 5 minutes.

Add 2 quarts of the turkey stock and 2 quarts of water, Worcestershire sauce, Tabasco sauce, tomatoes, salt, bacon, bay leaves, and cayenne.

Simmer, covered, for 2-1/2 to 3 hours, stirring occasionally. Add the turkey meat and simmer for 30 minutes. Just before serving, add the brown sugar and lemon juice. Serve in heated gumbo bowls over rice.

Source:
Cooking Light, Jan/Feb 1995, page 100

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