Home -> [Creole & Cajun, Poultry, Soups & Stews, Southern, Turkey] -> [Turkey gumbo (franz) Recipe]
 
 

Turkey gumbo (franz)
Artist: _
Categories: Creole & Cajun, Poultry, Soups & Stews, Southern, Turkey
Yield: 16
Rating: 0
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Ingredients:
-Lawrence Franz
1 Turkey carcass
2 Turkey legs or thighs
1/2 cupBacon grease
1/2 cupCooking oil
1 cupFlour
8 Ribs celery, chopped
3 Large onions, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1/2 cupChopped parsley
1 lbsOkra, sliced
1 cupSmoked sausage, sliced
1/2 cupWorcestershire sauce
Tabasco sauce to taste
1 can(12 oz.) tomatoes
1 1/2 tbspSalt
4 Slices bacon, cut in 1-inch
-pieces
2 Bay leaves
Cayenne to taste
1 tspBrown sugar
1 tbspLemon juice
4 cupRice, cooked
Procedures:
1Crack the turkey carcass into several pieces.
2Place the turkey carcass and legs in a soup kettle with 3 quarts of water and 1 teaspoon salt.
3Boil for 1 hour.
4Remove the carcass and legs and cool.
5Remove the meat from the bones and discard the bones.
6Reserve the stock and meat.
7In a heavy dutch oven over medium heat, heat the grease and oil.
8Add the flour, stirring constantly, and cook until dark golden brown.
9Add the celery, onion, bell pepper, garlic, and parsley.
10Cook for 15 to 20 minutes, stirring constantly.
11Add the okra and sausage and continue cooking for 5 minutes.
12Add 2 quarts of the turkey stock and 2 quarts of water, worcestershire sauce, tabasco sauce, tomatoes, salt, bacon, bay leaves, and cayenne.
13Simmer, covered, for 2-?to 3 hours, stirring occasionally.
14Add the turkey meat and simmer for 30 minutes.
15Just before serving, add the brown sugar and lemon juice.
16Serve in heated gumbo bowls over rice. (wrv)
 
 
 
 

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