| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Soups, Poultry, Meats, Cajun | 1 | Recipe |
INGREDIENTS
| 1 | lg | Onion; Chop |
| 1/2 | bn | Green Onions; Chop |
| 3 | Ribs Celery; Chop | |
| 1 | lg | Green Pepper; Chop |
| 1 | tb | Garlic; mince, or more |
| 1/2 | c | Oil |
| 1/2 | c | Flour for Roux |
| Turkey Carcass and Bones (Leave some meat on when carving) | ||
| 1 | lb | Smoked or Andouille Sausage; 1" Slices |
| Left-over Gravy if you have | ||
| 2 | ds | Creole Seasoning |
| 1 | ds | Poultry Seasoning, Thyme and Basil |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A In a large pot, cook flour in the oil, stirring until browned. Do not burn. Add veggies and saute until transparent. Throw in carcass, bones, left-over morsels of turkey, sausage, gravy, neck and giblets (I use these in my gravy and remove them to save for the gumbo), herbs, salt and pepper to taste. Cook until all meat falls off the bones. Cool. Pick bones out of gumbo. Let sit in the fridge and skim off excess fat. Add fresh parsley This is my favorite leftover from Thanksgiving. NOTE-I have since changed this recipe to avoid using all the oil. I saute the veggies in a little broth until tender. Then add the carcass, etc. When cooked, thicken with Instant flour or a mixture of cornstarch/water. Serve over rice and pass the file' MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997
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