Turkey gumbo (1/2)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | tablespoons | Unbleached white flour |
| ½ | Onion (chopped) | |
| 2 | Ribs celery and tops | |
| (coarsley chopped) | ||
| 1 | Pod garlic (quartered) | |
| 3½ | Quarts water | |
| 1 | Carcass from a 12 lb. | |
| Turkey | ||
| ½ | cup | Cooked steamed rice |
| 1 | cup | Turkey meat (chopped) |
| 1 | teaspoon | Fresh parsley |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
Directions
In a large, 8 quart pot, mix oil and flour. Heat over a medium flame to make a roux. Tilt pot occasionally and stir continuously until mixture becomes light brown, about 4 minutes. Add onion, celery, and garlic. Lower heat slightly and saute about 10 minutes, until tender. Add 3 quarts water and turkey carcass. Bring to a boil, lower heat, let simmer uncovered for 3-½ hours. Stir occasionally. If necessary, add more hot water. Cook rice and set aside. When soup is done, pour liquid, through a strainer, into a bowl. Let liquid cool. Reserve meat from carcass (about 1-½ cups meat) and add the 1 cup of turkey meat. Chop meat into small pieces. Discard carcass and seasonings. Store liquid in refrigerator for 2 hours until fat rises to the top. (See part 2 for more.) From Loren Martin, Big Cabin, OKLA; Cyberealm BBS 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini