Turkey Gumbo

Stock

 

1
roasted turkey carcass
2
onions, chopped
2
large carrots, peeled and chopped
3
stalks celery, diced
1
bunch parsley, leaves and stems, rinsed well and coarsely chopped
1
teaspoon whole black peppercorns
1
bay leaf
 

 

Place the turkey carcass, meatiest side down, in a large stockpot.  Fill the pot halfway with water.  Bring to a boil and skim any scum off the surface.  Reduce the heat and simmer 30 minutes.  Remove the carcass to a carving board; let it stand until cool enough to handle.

 

Add the onion, carrots, celery, parsley, peppercorns and bay leaf to the water in the stockpot and continue simmering.  Shred or cut any remaining meat off the carcass and set it aside in a bowl; cover and refrigerate.  Return the bones to the stockpot and continue simmering, adding just enough water every hour to cover.  Cook until the stock is rich and aromatic, at least 3 hours or up to 6.

 

Cool, then strain, discarding solids.  If you have time, refrigerate the stock until it’s well-chilled, then lift off any fatty top layer and discard the fat.

 

 

Gumbo

 

1/2
cup olive or vegetable oil
3/4
cup flour
4
cloves garlic, peeled and minced
1
onion peeled and diced
2
stalks celery diced
1
red bell pepper, cored, seeded,and diced
1
green pepper, cored, seeded, and diced
2
teaspoons dried thyme
1/4
teaspoon cayenne, or up to 1 teaspoon, to taste
Pinch ground allspice
1
bay leaf
1
teaspoon coarse sea salt
7
cups stock
Turkey bits reserved from stock-making
4
links andouille sausage, diced (about 3 cups diced)
1
20 ounce package frozen cut-up okra, thawed
Freshly ground black pepper to taste
3
cups cooked rice
1/2
cup chopped green onions
Hot sauce to taste
 

 

Heat the oil in a Dutch oven or other large, heavy pot with a tight-fitting lid over medium heat until bubbly.  Add the flour all at once and cook, whisking constantly, until the mixture turns deep mahogany brown (brazil nut color), 25 to 30 minutes.  Do not allow it to burn or you will have to start over.

 

When the roux is sufficiently colored, add the garlic, onion, celery, red and green pepper, thyme, cayenne, allspice and bay leaf.  Stir quickly until the roux cools slightly and the vegetables start to soften.  Stir in the salt.  Cook, stirring constantly, until the vegetables are well-wilted, about 20 minutes.

 

If the stock has cooled, heat it in a saucepan.  Raise the heat under the Dutch oven and pour in the hot stock.  Bring the mixture to a boil while stirring rapidly.

 

Add the reserved turkey bits and the diced andouille. (If the andouille is raw, precook it.)  Reduce the heat and simmer until the flavors blend and the liquid is somewhat thickened, about 30 minutes.  Stir in the okra and simmer 5 minutes longer.

 

Season with pepper to taste and more salt if needed.  Serve hot over rice, with the chopped green onions for garnish and hot sauce for extra heat, or cool and refrigerate and serve the following day (the flavor will improve.)  Can be frozen also for up to six months. 

 

Serves 8 to10.