Recipe Turkey Bone (carcass) Gumbo Recipe

Thanks to one of our newer members @pearlselby and the most excellent recipe link she provided to "Nola Cuisine".
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With Thanksgiving just a few days away, this recipe should be a welcome addition to any cook who doesn't have a turkey carcass soup recipe at their fingertips. Tac ... enjoy


Turkey Bone Gumbo Recipe
November 30, 2006 Danno 7 Comments

From Nola Cuisine
Smart cooks never throw away a chicken carcass, or god forbid, a Thanksgiving Turkey carcass! I always look forward to post Thanksgiving Turkey Bone Gumbo, which is a wonderful way to utilize the meat, carcass, and in my case, dressing. In place of the rice I like to serve this with leftover dressing, which is just incredible with this Thanksgiving flavor packed Gumbo!

Turkey Bone Gumbo Recipe

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille Sausage, cubed
3 Tbsp Garlic, chopped
6 Cups Turkey Stock
3 Fresh Bay Leaves
Leftover Thankgiving Turkey Meat
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Leftover Thanksgiving dressing, or Oyster Dressing
Fresh French Bread

Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate colored Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, add the leftover Turkey to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with hot leftover dressing, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).

Garnish with green onions, and the parsley.

For the Turkey Stock:

Break apart the Turkey carcass and cover by 2 inches with cold water in a large stock pot. Slowly bring it up to almost a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer, continut to skim.

Add:

4 Cups of roughly chopped onion
2 Cups roughly chopped carrot
2 Cups roughly chopped celery
1 Tbsp Black Peppercorns
2 Bay leaves

Simmer for 4-6 hours. In the last hour add, a small bunch of fresh Thyme, 1 bunch of parsley stems. Strain through a fine mesh strainer, discard the solids.

Stock freezes wonderfully.

Thanksgiving Related Posts:

Turducken
Oyster Dressing Recipe
Praline Sweet Potato Recipe

Be sure and visit my ever growing Index of Creole & Cajun Recipes!

 

BTW, I am seriously considering making both the "Praline Sweet Potato Recipe" above as well as a "Bread Pudding with Whiskey Sauce".
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Y'all really do need to check out "Nola Cuisine"

 

Thank you, Tacmotusn. I love Cajun anything. The recipes sound great.
I worked offshore with some of the nicest Cajuns. I was a cook on a ship and you can imagine how much fun it was with a boatload of Cajuns.

 

May I suggest at one point in time..and your Gumbo of choice....Mai' La'

Throw in a hand full, Or 2 of Cracklin's in your gumbo....

You never heard it from me, Thanks'

 

Thank you for the index of recipes...very nice.

 

Sounds very yummy, Gator 45/70!!

 

After Thanksgiving, we usually use the carcass to make turkey jook.

Congee - Wikipedia, the free encyclopedia

 

Hanzo, there are a lot of versions to that dish and each looks delicious!! Thanks!!!

 

@pearlselby, I keep mine simple. Boil the heck out of the carcass to make a broth. Season to taste. I also throw in a whole bunch of garlic and ginger. Strain the bones and bring the broth to a boil. Add shredded turkey meat. Add rice. Cook it like a risotto. Bring the mixture with rice to a boil and simmer. Stir often and add broth as needed to get the consistency you want.

That's it. I topped with while pepper and shoyu and green onions. All optional. If you have Chinese curlers, throw some in too.

 

Thank you, Hanzo! I will try this!!

 

Let me know how it goes. We like it. I sometimes make it at camp. And as it cools off later in the year, it is a big warm hit.

 

The turkey gumbo is especially good if you'll u have smoked the turkey for thanksgiving.

Yum!

Kajun

 

@pearlselby, I forgot to mention, I like making my book with jasmine rice.

 

Thank you, Hanzo, I love Jasmine Rice!

 

Not turkey, but you can do the same with chicken carcass...

Three stages of chicken... hulihuli, deboned, and carcass



We are some of the meat and the carcass is simmering for jook, for tonight's dinner.


Normally, if I was just eating the chicken, I'd be slurping on all the burnt goodness. But I am saving it to impart the smoky flavor to the jook.

 

Jook almost ready, @pearlselby.

 

Monkey said, "Dinner is now."



I was gonna wait for Mrs. Hanzo and the big monkey to come home. But I had a serving first too.

 

wow this looks wonderful. We eat a LOT of chicken. wow.....The pictures are so beautiful....You are making me so chicken hungry!!!

Thank you, Hanzo!

 

You are so flattering to me...

 

Hanzo!!

The flattery is well-placed, Hanzo!!