Thursday, December 23, 2010

Christmas Turkey Bone Gumbo

OK, sorry it has taken me so long to get you a new post out. I have been very busy with my job and haven't had much of a chance to cook or even try any new restaurants. I will be in New Orleans around the first of January and hope to try somewhere new. Until then I want to wish all my friends and readers a wonderful Christmas and a happy and prosperous New Year.

Now you might be a ham house but for those of you that do turkey here is a great recipe for an old Cajun or New Orleans standby. I love turkey bone gumbo and I especially love it served with dressing/stuffing or whatever you call it in your area. If you want, you can cheat and use Stove Top. Have a safe holiday and check back in the new year.

Turkey Bone Gumbo

1 turkey carcass with leftover meat (about 3 cups)
1 lb smoked sausage
2 cups onion (diced)
3 ribs celery (diced)
2 cloves garlic (minced)
1 cup oil
1 ½ cup plain flour
¾ gallon water
2 tbs worcestershire sauce
1 tbs tabasco
1 tsp kosher salt
1 tsp pepper
½ tsp cayenne
2 bay leaves
2 sprigs thyme (or ½ tsp dried)

Remove any meat off the bones, hopefully you might have at least 2 - 3 cups of meat. Shred this up and set aside. Boil the turkey carcass in the water along with any leftover drippings or skin from from the turkey pan. Bring to a boil for 10 mins. and turn down to MED/LO for about an hour. This will reduce down to about ½ gallon of stock. Skim any fat or foam off the top that might accumulate and strain the bones and skin out. Keep this warm and handy.

In a stock pot or cast iron dutch oven(preferred), make a milk chocolate roux by heating the oil on MED and adding the flour. Stir continuously until it is the desired brown color. Add the onions and stir until they are softened and the roux changes a darker reddish color. Add the garlic, celery, smoked sausage, and cook for another 10 minutes, stirring to make sure it doesn't stick to the pot.

Add a few cups of stock and whisk in well. Now add all the spices and sauces to the pot, cook on MED/LO for about 30 minutes. Add the turkey meat and the rest of the stock. Stir well, check for seasonings, and turn down to LO and cook for another 30 minutes, if you can stand to wait that long. Garnish with thinly sliced green onions and serve with rice or turkey dressing(my favorite).