How to Prepare Perfect Turkey Bone Gumbo

Turkey Bone Gumbo. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Add the broth one ladleful at a time, stirring to combine. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat.

Turkey bone gumbo is Louisiana's way of extending the gratitude which flowed forth on Thanksgiving day. Smoked, deep fried, or oven roasted, a turkey carcass or two is the perfect reason or excuse to make a Louisiana-style gumbo, and extend gratefulness through the weekend. Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven. You can have Turkey Bone Gumbo using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Turkey Bone Gumbo

1. You need of Gumbo.
2. You need of plus 2 tablespoons vegetable oil.
3. It's of flour.
4. You need of chopped onions.
5. You need of chopped celery.
6. Prepare of chopped bell peppers.
7. You need of salt.
8. Prepare of cayenne: more if you want hotter!.
9. It's of andouille sausage cut into 1/2 inch slices (may use kielbasa).
10. It's of bay leaves.
11. You need of turkey stock.
12. It's of leftover turkey meat.
13. It's of chopped parsley.
14. You need of chopped green onions.
15. It's of file powder.
16. It's of cooked long grain white rice.

This is such an amazing and unique redoux of the flavors of Thanksgiving! Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Nestle turkey leg in pot and bring to a boil.

Turkey Bone Gumbo instructions

1. In a Dutch oven, over medium heat, combine the oil and flour..
2. stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux; the color of chocolate..
3. Add onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted..
4. Season with salt and cayenne..
5. Add sausage and bay leaves, continue to stir for 3-4 minutes..
6. Add the turkey stock. Stir until the roux mixture and stock are well combined..
7. Bring to a boil, then reduce heat to medium low..
8. Cook uncovered, stirring occasionally, for one hour..
9. Add turkey. Summer for 2 hours. Skim off any fat that rises to the surface..
10. Remove from heat, stir in parsley and green onions..
11. Remove the bay leaves and serve in deep bowls with rice..

Remove turkey leg, discard bone and then shred meat and return to pot. It's amazing how much meat falls off the most meticulously carved turkey carcass after two hours in a simmering stock pot. And the stock produced is so flavorful that turkey bone gumbo requires little more than a robust roux, some seasoning vegetables, and ample salt and pepper. Make a roux of bacon drippings and flour. Add onions, garlic, bell pepper, celery and cook until wilted.