Leftover Turkey...

Discussion in 'The BOC Diner' started by lforet2002, Nov 27, 2009.

  1. lforet2002

    lforet2002 Well-Known Member

    How about Turkey Gumbo??

    Prepare Turkey stock..
    1 turkey carcass
    2 yellow onions, chopped
    2 carrots, peeled and chopped
    4 stalks celery, chopped
    4 cloves garlic, peeled
    4 springs thyme
    2 to 4 bay leaves
    1 tablespoon black peppercorns
    1 gallon water, or enough to cover carcass

    Cut or break carcass into smaller pieces and place in a large stock pot. Add vegetables, thyme, bay leaves, peppercorns, and water. Place pot over high heat and bring to a boil. Reduce heat and simmer, uncovered, for about two hours. Skim off any foam that rises to the surface.Drain stock, reserving liquid. Once solids have cooled to a manageable temperature, pick through and reserve any turkey meat that has fallen off the bones. See that no turkey meat remains on the carcass. Set meat aside for gumbo.


    1 cup vegetable oil
    1 1/4 cups flour
    1 1/2 cups chopped yellow onion
    1 cup chopped green pepper
    1 cup chopped celery
    1 teaspoon salt
    1 teaspoon cayenne
    1 pound andouille or other smoked sausage, diced into ¼-inch cubes
    3 to 4 bay leaves
    6 cups turkey stock
    Reserved turkey meat from making stock
    2 to 3 cups chopped leftover turkey meat
    freshly ground black pepper to taste
    ¼ cup chopped parsley
    1/4 cup chopped green onion tops
    1/2 tablespoon filé powder
    2 tablespoons fresh lemon juice

    Heat oil over medium-high heat in a large, heavy-bottomed pot. Whisk in flour and continue to stir constantly—either with a whisk or a wooden spoon—until roux turns a deep, dark chocolate brown (or another shade of your liking). This should take around 30 minutes. If you sense that your roux is in danger of burning, reduce heat immediately and continue to stir.Once roux has reached desired shade, carefully stir in onions, bell pepper, and celery, and continue to stir about 5 minutes, until vegetables begin to wilt. Be prepared: when cold vegetables hit hot roux, they emit a cloud of steam and a loud hissing. Add salt, cayenne, and sausage, and continue to cook about 5 minutes.Add bay leaves and stock, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Add turkey and continue to simmer uncovered for 2 hours.Add black pepper and taste; adjust seasoning. Thin out with more stock or water if necessary. Just before serving, add parsley, green onions, and lemon juice. In order to properly incorporate filé powder, mix it first with a few tablespoons of stock; stir to a smooth consistency and then add to gumbo.Serve with white rice, and potato salad if desired..

    Making some as we speak..
  2. Your making me hungry!!!! Thanks!:big_smile::smile2:

  3. Catfishboy1995

    Catfishboy1995 New Member

    Council Bluffs
    i like creamed turkey with salt and pepper over toast or biscuts!!!yummy!!!
  4. Catfish_Scooter

    Catfish_Scooter New Member

    Sounds tasty Les. Thanks for sharing. Hope the dinner yesterday was good, we had a nice feast. :smile2:
  5. Jollymon

    Jollymon Well-Known Member

    Wilm .N.C
    Heck if we had any turkey leftover they would become turkey sandwiches around here .At time i will cook a small turkey just for turkey sandwiches :wink:
  6. 223reload

    223reload New Member

    Les,I'm gonna have to try that some day. I have never eaten gumbo,And have wanted to try it. The leftovers here usually end up as turkey club ,or cold sammiches,Man I love home cooked turkey sandwiches.
  7. lforet2002

    lforet2002 Well-Known Member

    Just finished the gumbo and it is AWESOME...Cooking up the rice right now then gonna have a bowl..:big_smile: