Turkey Bone Gumbo
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Prep Time:
Cooking Time: Servings: 12 |
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Turkey Bone Gumbo Recipe. What to do with leftover turkey bones? Definitely do not throw them away. The day after the big feast use what's leftover and create a whole new delicious meal.
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Be The First To Review This RecipeIngredients
| Turkey Broth | ||
| onion | 2 | chopped |
| water | 16 cups | cold |
| carrot | 2 | chopped |
| celery stalk | 2 | chopped |
| garlic clove | 4 | crushed |
| bay leaf | 2 | |
| Gumbo | ||
| unsalted butter | 1 cup | |
| all-purpose flour | 1 cup | |
| onion | 1 | chopped |
| green onion | 4 | chopped |
| bell pepper | 1 | chopped |
| Italian parsley | 1/2 cup | chopped |
| garlic | 1 Tbsp | chopped |
| okra (frozen) | 3 cups | |
| andouille sausage | 1 1/2 lbs | sliced into 1/4 inch slices |
| turkey - cooked | 1 lb | or whatever you have left over |
| Worcestershire sauce | 1 Tbsp | |
| salt | 1 Tbsp | to taste |
| hot sauce | 1/4 cup | |
| tomato sauce | 2 cups | chopped |
Directions
- In a large stock pot place the leftover bones and cover with the cold water. Bring to a boil.
- Skim the surface of the broth with a large spoon to remove the scum.
- Add the onion, garlic, celery, carrot, and bay leaf. Mix well and lower the heat to a simmer.
- Simmer for 4 hours and skim the surface to remove the scum occasionally.
- Strain the the broth and set aside.
- In a large stock pot melt the unsalted butter over medium heat. Stir in the all-purpose flour and combine well to form a roux. Allow to cook for 15 minutes stirring occasionally until the roux turns golden brown. If the roux burns toss it out and start again.
- Stir in the onion, green onion, bell pepper, celery, Italian parsley, and garlic. Cook until the onion becomes translucent.
- Stir in the turkey broth and bring to a boil over high heat.
- Add the okra, andouille sausage, left over turkey, Worcestshire sauce, and salt to taste. Lower to a simmer, cover, and cook for 3 hours. Add hot sauce to taste and serve.
