he liquid.
Bring the gumbo to a boil, stirring frequently
everal pieces.
Cut leftover turkey meat into 3/4in pieces
everal pieces.
Place the turkey carcass and legs into a
minutes. Pour in the turkey stock and stir until the
br>Add the turkey and sliced sausage to the gumbo.
Cook
Put cornstarch to brown in a pan in 350\u00b0 oven.
Stir occasionally until brown. In a large pot sprayed with Pam, put onions and celery.
Cook at medium-high until they become brown, then add browned cornstarch.
Blend well in pot, then add the rest.
Bring to a boil and then turn heat down.
Cover and cook about 15 to 30 minutes.
Serve over rice, sprinkled with 1/4 teaspoon file gumbo to each dish.
Salt and pepper to taste.
eat. Add ground turkey and fully cook. Stir turkey into the pot
edium heat. Cook and stir turkey, onion, carrots, and celery in
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
rapid boil.
Add turkey carcass.
Reduce heat and
Brush a large turkey with vegetable oil or spray with Pam. Season it inside and out with salt and pepper.
Place a peeled onion inside the cavity.
(Reserve the giblets for a later Turkey Gumbo, augmented with smoked turkey necks and canned oysters.)
Cut turkey necks up and flour lightly.
Saute in butter until brown.
Combine turkey and broth and simmer covered for 40 minutes. Add remaining ingredients, except parsley.
Simmer for 20 minutes more.
Add more broth if desired and sprinkle with parsley.
Serves 2 to 4.
Cook onions in fat until it's tender, but not brown.
Add broth, tomatoes, okra, turkey, parsley and paprika.
Heat and simmer 10 minutes.
Taste for seasonings.
Add cooked rice.
Heat and serve.
Makes 4 to 6 servings.
In a large pot, boil the turkey carcass.
Remove from broth and debone.
Set aside along with any leftover turkey.
Heat broth to boiling.
Add vegetables, seasoning, rice and turkey.
Cover and cook slowly 15 minutes until vegetables and rice are tender.
Calories per serving:
approximately 170.
Yields 6 servings, approximately 1 cup each.
Saute onions in
salad oil until tender, but not brown. Add broth,
tomatoes,
okra,
turkey,
parsley\tand
paprika. Simmer for 10
minutes.
Season to taste with salt and pepper. Serve over rice.
Heat broth to boiling.
Add vegetables, seasonings, rice and turkey.
Cover and cook slowly 15 minutes until vegetables and rice are tender.
Makes 6 (1 cup) servings.
Heat butter in a large kettle and saute the okra.
Add flour and cook until it begins to turn brown.
Stir celery, garlic and green pepper into the pot and cook, stirring, another minute or so. Add water, bay leaves, 1 teaspoon salt, cayenne and tomato paste. Bring to a boil and simmer 15 minutes.
Add turkey pieces to the pot and simmer gently for 1 1/2 to 2 hours or until tender.
Make a brown roux.
In a large pot add flour and oil and cook until roux is dark brown.
Add onions and green onions.
Cook in flour mixture for about 5 minutes.
Add water, tomatoes and okra. Season with salt, pepper, garlic powder and onion powder.
Bring to a boil.
Add turkey and smoked sausage that has been cooked and drained.
Simmer for about 1 1/2 hours.
Serve over cooked rice.
he ground beef (See sugu recipe).
Sugu should simmer on