Top Review by mianbao
This is quite good, and now that I have a clearer idea of what I'm making, I'm sure it will be very very good next time. I had never made, or eaten, gumbo before I started this recipe. First of all, I should have used less water to cook the turkey carcass. I ended up with more than twice as much stock as needed. And, while the stock smells very good, the flavor is diluted. Next time, I'll barely cover the carcass with water. Also, I had heard of dark roux, but had no idea how long it would take. Using low heat, in a cast iron pan, I stirred and cooked for nearly 2 hours to get a fairly dark (about milk chocolate) color. I think I'll up the heat a bit next time. Also, I subbed butter for half of the bacon drippings because I didn't have enough. Bacon drippings would have given more flavor. By the way, I did notice that the roux gets very hot and sticks if it gets on you. (I survived, but ouch!) I really like the vegetable combination in this, and will make it again. Thank you very much for a good workout.
- 1 turkey carcass (meaty)
- 1⁄2 cup bacon drippings
- 1 cup all-purpose flour
- 2 large onions, chopped
- 3 cloves garlic, chopped
- 1 green pepper, chopped
- 4 stalks celery, chopped
- 2 quarts turkey broth, hot or 2 quarts chicken broth
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 1 dash hot sauce
- 2 bay leaves
- 1 tablespoon parsley flakes
- 1 teaspoon dried basil leaves
- 2 -3 cups turkey, chopped
- 1 lb smoked sausage, cut into bite size pieces
- 1 bunch green onion, chopped
Directions See How It's Made
- Place carcass in large soup kettle; cover with water.
- Bring to a boil; cook over low heat 1 1/2 hours.
- Drain turkey; reserve broth.
- Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes.
- Add vegetables and cook until tender.
- Add broth and other seasonings; simmer 1 hour.
- Add turkey and sausage ; cook 15 minutes.
- Add rest of ingredients; cook 10 minutes longer.
- Serve over hot cooked rice.