TURKEY GUMBO
I cant wait until November each year when I know I will have a turkey carcass that I can use in this recipe. My kids also look forward to this every year
Provided by MissPenny
Categories Gumbo
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Prepare turkey broth; Cut carcass into several pieces.
- Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
- Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
- reserve remaining celery and onion for making gumbo later.
- In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
- Add 2 quarts of water; heat to boiling over high heat.
- Reduce heat to low and simmer uncovered, 1 hour.
- Drain broth through colander into a bowl and discard solids and return broth to saucepot.
- Heat broth to boiling and boil uncovered 5 minutes.
- Set aside.
- Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
- Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
- In same saucepan heat oil over med-hight heat.
- Add kiebasa and cook 2 mins or until lightly browned.
- With a slotted spoon transfer kielbasa to plate.
- Stir 1/4 cup turkey broth into flour in cup until paste forms.
- reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
- Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
- Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
- Add rice heat to boliing.
- Reduce heat to low cover and siimmer 18-20mins until rice is tender.
- To serve, discard bay leaf from gumbo.
- Spoon gumbo over rice in bowls.
Nutrition Facts : Calories 268.4, Fat 7.6, SaturatedFat 2.1, Cholesterol 30.9, Sodium 378.1, Carbohydrate 35.6, Fiber 3.5, Sugar 6, Protein 14.6
AUTHENTIC CAJUN TURKEY GUMBO
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!
Provided by Penny Stettinius
Categories Gumbo
Time 5h
Yield 16-18 serving(s)
Number Of Ingredients 23
Steps:
- 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, 2 qts turkey stock 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.
TURKEY & ANDOUILLE GUMBO
My favorite winter treat. The best thing to do with leftover turkey after Thanksgiving is make a large pot of this Gumbo. Enjoy.
Provided by Maymie
Categories Poultry
Time 2h30m
Yield 1 gallon, 12 serving(s)
Number Of Ingredients 15
Steps:
- To make the roux:.
- In a large heavy stockpot or cast iron skillet, combine flour and oil over low heat and cook, stirring constantly until mixture reaches a nice dark pecan-brown color. (Here is a great tutorial on making a roux, http://www.recipezaar.com/bb/viewtopic.zsp?t=225104&sid=378ee16fc9829f21e4454a60406c07ce.
- Next add your onions, bell pepper and garlic to the pot. Let cook, stirring often, until veggies are tender. (If you used a skillet to cook your roux you will need to transfer this mixture to a large stockpot at this point.).
- Add all remaining ingredients except rice, okra and file (pronounced Fee-lay).
- Allow gumbo to come up to a boil, then reduce heat, cover and let cook for 1 to 3 hours.
- It is my experience that the longer you let it simmer the better the flavor. Some folks around here even go so far as to cook gumbo a day ahead because they believe a good gumbo is at least 24 hours old.
- About 1 hour before you want to serve the gumbo you can add the okra and file, and let the mixture return to a boil. Reduce heat again and let it continue to simmer until you are ready to serve.
- Meanwhile, prepare rice according to the package directions.
- Extra file should be placed in a small bowl and served alongside the gumbo for those who want to add some to their bowl. Gumbo file is a thickening agent that comes from ground sassafras leaves and gives gumbo it's distinctive flavor.
- Serve Gumbo over rice and us hot French rolls.
Nutrition Facts : Calories 431.7, Fat 20.1, SaturatedFat 5, Cholesterol 21.6, Sodium 467.3, Carbohydrate 50, Fiber 2.9, Sugar 4.3, Protein 12.7
EASY CHICKEN (TURKEY) GUMBO
This is a great way to use up leftover turkey or chicken. Very similar to traditional gumbo, this is a quick and easy alternative - a thick, hearty gumbo that can be spiced up even more at the table with some Louisiana Hot Sauce and/or Cajun Seasoning. Enjoy!
Provided by Just Call Me Martha
Categories Gumbo
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large deep skillet, heat olive oil.
- Add onion, celery, peppers, okra and saute for 2 minutes.
- Add garlic and saute another 2 minutes.
- Add flour to vegetable-oil mixture and stir.
- Continue stirring until flour turns brown.
- Add chicken, tomatoes, broth and seasonings.
- Shrimp or sausage can be added if desired.
- Simmer for 20 minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 190.8, Fat 10.4, SaturatedFat 1.9, Cholesterol 26.2, Sodium 608.7, Carbohydrate 10.1, Fiber 2.2, Sugar 4.7, Protein 14.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love