In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can’t do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!
- 1 turkey carcass
- 2 turkey legs (or thighs)
- 1⁄2 cup bacon grease
- 1⁄2 cup cooking oil
- 1 cup flour
- 8 celery ribs
- 3 large onions, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1⁄2 cup fresh parsley, chopped
- 1 lb okra, sliced (frozen is fine)
- 1 cup smoked sausage, sliced
- 1⁄2 cup Worcestershire sauce
- Tabasco sauce
- 12 ounces tomatoes, diced
- 1 1⁄2 tablespoons salt
- 4 slices bacon, slices cut into 1 pieces
- 1 -2 bay leaf
- 1 teaspoon brown sugar
- 1 tablespoon lemon juice
- Crack the turkey carcass into several pieces.
- Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
- Boil for one hour.
- Remove the carcass and legs and cool.
- Remove the meat from the bones and discard the bones.
- Reserve the stock and the meat.
- In a heavy Dutch pven over medium heat, heat the grease and the oil.
- Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
- Add the celery, onion, bell pepper, garlic, and parsley.
- Cook for 15-20 minutes, stirring constantly.
- Add the okra and sausage and continue cooking for 5 minutes.
- Add 2 qts of water, Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
- Simmer, covered, for 2.5-3 hours, stirring occasionally.
- Add the turkey meat and simmer for 30 minutes.
- Just before serving, add the brown sugar and lemon juice.