Thanks to one of our newer members @pearlselby and the most excellent recipe link she provided to "Nola Cuisine". . 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!