Ingredients:
Roasted Turkey Bone Broth
- 1 turkey carcass (bones, giblets and leftover skin from a roasted turkey)
- 3 ribs celery, cut into 4-inch pieces
- 2 medium onions, peeled and quartered
- 4 quarts water, or enough to cover carcass
- 2 teaspoons salt
- 1 tablespoon black peppercorns
- 4 bay leaves
Turkey Bone Gumbo
- 3/4 cup vegetable oil
- 3/4 cup flour
- 2 cups chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 pound smoked sausage (such as andouille or kielbasa), chopped
- 3 quarts turkey broth
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onion
- steamed white rice, for serving
Directions:
Make the Broth
- Place turkey carcass in large stockpot. Add celery, onions, water, salt, peppercorns, and bay leaves.
- Bring to a boil, reduce heat to medium and simmer, uncovered, for 2 to 4 hours (the longer the better).
- Remove from heat and skim any fat that has risen to the surface.
- Strain through a large colander into another pot.
- Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
- Use immediately or freeze in quart-size containers.
- Makes about 2 to 3 quarts (or enough for 1 gumbo).
Make the Gumbo
- Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.
- Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
- Season onions, bell peppers, and celery with salt and cayenne and add them to the roux.
- Cook and stir vegetables and roux over medium heat until vegetables are soft, about 5 minutes.
- Add sausage and cook, stirring often, for 5 to 7 minutes.
- Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
- Add reserved turkey meat and simmer for 30 minutes.
- Add parsley and green onions.
- To serve, ladle into soup bowls over steamed white rice.